Fruitcake

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Fruitcake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Healthy, because

Even smarter

Essential oils from the spices make this cake so easily digestible. For example, the plant substances from the cinnamon have a beneficial effect on the stomach and intestines. They can help against flatulence and a feeling of fullness after sumptuous meals. So perfect for Christmas.

The Christmas fruit cake is easy to prepare and stays fresh for several days thanks to the dried fruit. Enjoy the fruit cake during Advent or at Christmas on the coffee table. Depending on your preference, you can also add gingerbread or mulled wine seasoning to the spices, replace the almonds with hazelnuts or add grated dark chocolate to the dough. If you would like to do without refined sugar completely, then replace the cherries with dried fruit.

Author of this recipe:

Ingredients

for
1
Ingredients
150 grams
50 grams
Fat (for greasing the pan)
150 grams
1
75 grams
Raw cane sugar (Health food store)
1 pinch
1 teaspoon
¼ teaspoon
¼ teaspoon
grated Nutmeg
100 grams
coarsely chopped almonds
300 grams
1 teaspoon
3 tablespoons
Milk (as needed)
10
blanched almonds (halved)
8
Maraschino cherries (for decorating)

Preparation steps

1.

Heat the honey and butter and let cool until lukewarm. Pit the dates and coarsely chop. Mix the egg, sugar, salt and spices until frothy, then stir in the honey-butter mixture, almonds and dates. Sift the flour with the baking powder and stir in enough to the batter to make a firm dough.

2.

Spoon into the greased mold and smooth. Decorate the top with almond halves and cherries. Bake the cake on the middle rack in an oven preheated to 180°C (approximately 350°F) 50-60 minutes. Turn out the cake, and let cool on the wire rack. To serve, cut into 10 pieces.