The dried apricots are a good source of vitamin A, which we need for twilight vision and the vitamin also provides beautiful skin. Contained secondary plant substances protect our body cells from free radicals and can thus counteract the development of cancer cells.
Classic sponge cake consists largely of refined sugar. Today we know that sugar plays a role in the development of many diseases like diabetes, so we should avoid eating too much of it. We have baked a sponge cake with dried fruit that does not contain any refined sugar. Try for yourself how delicious a healthy cake can be.
- 50 grams raisins
- 2 tablespoons Rum
- 50 grams dried Figs
- 50 grams dried Apricot
- 180 grams butter
- 150 grams sugar
- 4 eggs
- 1 organic lemon (zest)
- 360 grams Pastry flour
- 2 ½ teaspoons Baking powder
- 100 milliliters milk
- 50 grams minced candied orange
- 50 grams minced Candied lemon
- 30 grams Maraschino cherry
- butter (for greasing)
- powdered sugar (for dusting)
Preheat oven to 180°C (approximately 350°F).
Soak raisins in rum.
Cut dried fruit into small cubes and soak in lukewarm water.
Beat butter with sugar until frothy, add eggs and continue to stir for about 2 minutes. Add lemon zest, mix flour with baking powder and mix with dough, alternating with milk. Fold in raisins with rum, candied orange pieces, candied lemon pieces, dried fruit and cherries.
Butter a baking dish and pour in batter. Bake in oven until golden brown, or about 50-60 minutes. Fruitcake is done when toothpick inserted in center comes out clean. Remove cake, cool slightly, remove from baking dish and cool completely on a wire rack. Serve dusted with powdered sugar.