Fruitcake

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Fruitcake
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Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation

Ingredients

for
1
Ingredients
250 grams butter
250 grams sugar
4 eggs
1 pinch salt
1 pinch cinnamon
2 teaspoons Lemon peel
3 tablespoons lemon juice
2 centiliters Rum
300 grams Pastry flour
½ packet Baking powder
200 grams mixed raisins
200 grams mixed Currants
50 grams candied Cherries (cut into strips)
250 grams Fondant
Marzipan flower
How healthy are the main ingredients?
sugarraisinsCurrantCherryeggsalt

Preparation steps

1.

Separate the eggs. Mix raisins and currants, cover with warm water and soak about 20 minutes. Beat the butter until fluffy. Gradually add the sugar and egg yolks. Add the salt, cinnamon, lemon zest, rum and lemon juice. Set 2 tablespoons flour aside and mix the rest with the baking powder. Gradually stir the flour mixture into the dough. Beat the egg whites with a pinch of salt until very stiff, then gently fold into the batter.

2.

Drain raisins and currants well and pat dry. Mix the raisins, currants and candied cherries with the remaining flour and fold into the batter. Line a loaf pan with parchment paper or grease and flour and pour in the batter. Bake on the second shelf from the bottom in an oven preheated to 180°C (approximately 350°F) 80 minutes. Turn out onto a cooling rack and allow to cool.

3.

Melt the fondant according to package directions and coat the cake with it. Serve garnished with marzipan flowers.