Fruitcake

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Fruitcake
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Difficulty:
advanced
Difficulty
Preparation:
3 h. 30 min.
Preparation
ready in 15 h. 30 min.
Ready in
Calories:
367
calories
Calories

Nutritional values

1 bread contains
(Percentage of daily recommendation)
Calorie367 kcal(17 %)
Protein8.83 g(9 %)
Fat11.96 g(10 %)
Carbohydrates58.46 g(39 %)
Sugar added3.42 g(14 %)
Roughage9.71 g(32 %)
Vitamin A12.64 mg(1,580 %)
Vitamin D0 μg(0 %)
Vitamin E1.45 mg(12 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.84 mg(7 %)
Vitamin B₆0.09 mg(6 %)
Folate20.94 μg(7 %)
Pantothenic acid0.24 mg(4 %)
Biotin6.78 μg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C18.76 mg(20 %)
Potassium249.99 mg(6 %)
Calcium80.12 mg(8 %)
Magnesium22.18 mg(7 %)
Iron3.8 mg(25 %)
Iodine1.4 μg(1 %)
Zinc0.34 mg(4 %)
Saturated fatty acids0.84 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
1
Ingredients
300 grams
dried Pears (Kletzen)
200 grams
dried Plums (without pits)
200 grams
dried Fig
100 grams
100 grams
100 grams
100 grams
50 grams
50 grams
500 grams
1 teaspoon
1 teaspoon
1 cube
fresh Yeast (42 grams)
50 grams

Preparation steps

1.

Soak pears soak overnight in plenty of water. Boil the next day in the soaking water. Place plums, figs, raisins and currants in a bowl. Pour over the pears including soaking water and allow to swell.

2.

Chop nuts coarsely and dice the candied peel finely. Drain the fruit and save the soaking water. Mix flour with cinnamon, make a well in the center and crumble in the yeast. Mix with a little soaking water, dust with some flour, cover and allow to rise for 15 minutes in a warm place.

3.

Finely dice pears, prunes and figs. Drizzle honey over the flour, sprinkle cloves over the flour and knead with 200 ml (approximately 7/8 cup) soaking water to a smooth dough. Cover and let rise another 45 minutes. Add the fruits, raisins, currants, nuts and candied peel and knead well. Cover and let rise another 1/2 hour.

4.

Preheat oven to 200°C (approximately 400°F). Divide the dough in half, shape each piece into a long loaf and drizzle with soaking water. Line a baking sheet with parchment paper and bake the loaves for about 70 minutes, occasionally drizzling with water. Cool on a wire rack. Let rest a further 4 days before slicing. (The fruitcake will keep about 3 months.)