Fruitcake
Healthy, because
Even smarter
Nutritional values
Apricots are a good source of vitamin A, which we need for a well functioning visual process and for beautiful skin. The vitamin is fat-soluble, so it is important to eat it in combination with fat. This cake contains nuts with healthy fats, which enable the absorption of vitamin A.
Fruit cakes are especially popular during the Advent and Christmas season, so you can refine it with winter spices such as cardamom, vanilla or star anise. Are you looking for more cakes for Christmas? Then take a look at our cookbook on sweet Christmas cakes.
(Percentage of daily recommendation)
| Calorie | 4,539 cal. | (216 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 247 g | (213 %) | ||
| Carbohydrates | 492 g | (328 %) | ||
| Sugar added | 250 g | (1,000 %) | ||
| Roughage | 13.3 g | (44 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 9.5 μg | (48 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin K | 60.4 μg | (101 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 216 μg | (72 %) | ||
| Pantothenic acid | 4.8 mg | (80 %) | ||
| Biotin | 71 μg | (158 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,334 mg | (33 %) | ||
| Calcium | 301 mg | (30 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 142.8 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 1,424 mg | |||
| Complete sugar | 270 g |
Ingredients
- Ingredients
- 250 grams softened butter
- 250 grams sugar
- 4 eggs
- salt (1 pinch)
- cinnamon (1 pinch)
- 2 tsps grated Lemon peel
- 3 Tbsps lemon juice
- 2 centiliters Rum
- 300 grams Pastry flour
- ½ packet Baking powder
- 90 grams candied Fruit (as desired)
- 30 grams Pistachio (shelled and unsalted)
Preparation steps
Separate eggs. Beat butter until fluffy. Stir in sugar and egg yolks. Add salt, cinnamon, lemon zest and juice and rum. Combine flour and baking powder, reserve 2 tablespoons of flour. Gradually stir flour mixture into dough. Beat egg whites until very stiff and fold into batter.
Mince candied fruit and mix with remaining flour, Add to batter with pistachios. Line a loaf pan with parchment paper and pour dough into pan. Bake in a preheated oven at 160° C (approximately 320°F) on the second shelf from the bottom for 80 minutes. Remove, release from pan onto a wire rack and leave to cool.
Serve dusted with powdered sugar.
