Fruitcake
Healthy, because
Even smarter
Nutritional values
The combination of pears and walnuts is true brain food. Silica and phosphoric acid as well as copper from the pears and acetylcholine from the nuts support the ability to think and our memory. The pectin from the apples has a positive effect on the cholesterol metabolism: in the intestine it binds the cholesterol-containing bile acids, which then have to be re-produced. For this purpose, cholesterol is removed from the blood so that the level drops.
The British love their Tea Time and the tea bread or tea cake that goes with it. Fruit cake is a delicious accompaniment to the Five-o-Clock Tea. This is usually a black tea sweetened and refined with milk or cream. If you want to support the fruity aroma and save some fat at the same time, you can replace half of the butter with apple sauce. Sugar beet syrup brings a sweet-tart taste to the fruit cake, in addition to folic acid, potassium, iron and magnesium. Alternatively, you can also use honey or maple syrup.
(Percentage of daily recommendation)
| Calorie | 3,721 cal. | (177 %) | ||
| Protein | 64.57 g | (66 %) | ||
| Fat | 190.59 g | (164 %) | ||
| Carbohydrates | 426.67 g | (284 %) | ||
| Sugar added | 183.45 g | (734 %) | ||
| Roughage | 23.27 g | (78 %) |
| Vitamin A | 1,131.84 mg | (141,480 %) | ||
| Vitamin D | 5.28 μg | (26 %) | ||
| Vitamin E | 16.18 mg | (135 %) | ||
| Vitamin B₁ | 0.68 mg | (68 %) | ||
| Vitamin B₂ | 1.27 mg | (115 %) | ||
| Niacin | 5.86 mg | (49 %) | ||
| Vitamin B₆ | 0.16 mg | (11 %) | ||
| Folate | 158.58 μg | (53 %) | ||
| Pantothenic acid | 0.56 mg | (9 %) | ||
| Biotin | 2.76 μg | (6 %) | ||
| Vitamin B₁₂ | 3.47 μg | (116 %) | ||
| Vitamin C | 79.23 mg | (83 %) | ||
| Potassium | 1,438.78 mg | (36 %) | ||
| Calcium | 644.21 mg | (64 %) | ||
| Magnesium | 36.67 mg | (12 %) | ||
| Iron | 12.95 mg | (86 %) | ||
| Iodine | 158.4 μg | (79 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 61.21 g | |||
| Cholesterol | 677 mg |
Ingredients
- Ingredients
- 150 grams grated Walnut
- 100 grams Apple
- 100 grams Pear
- 50 grams raisins
- 1 organic Orange (1 teaspoon grated rind)
- 175 grams Pastry flour
- 1 tsp Baking powder
- ½ tsp ground cinnamon
- ½ tsp ground Cardamom
- ½ tsp ground cloves
- ½ tsp ground allspice
- 100 grams butter
- 50 grams sugar beet syrup
- 3 eggs
- 3 Tbsps Rum
- butter (for the loaf pan)
- Pastry flour (for the loaf pan)
- 150 grams sugar
- ⅛ l water
Preparation steps
In a bowl, mix the flour with baking powder and spices. Place the fruit in a bowl, add half the flour mixture along with the almonds, ginger and raisins. In the bowl of an electric mixer, beat the butter with the corn syrup until creamy. Add the eggs one at a time, beating well after each addition. Stir in the rum and fold in the remaining flour mixture.
Preheat the oven to 150°C (approximately 300°F). Butter and flour a 30 cm (approximately 12-inch) loaf pan. Scrape the batter into the pan and smooth the top. Bake 1 1/2 hours, covering with foil after 45 minutes. Unmold the cake and cool on a wire rack. Wrap tightly in aluminum foil and let stand at room temperature for 3 days.
Before serving, heat the sugar and water in a saucepan, stirring until the sugar has dissolved and the mixture is syrupy. Brush the syrup over the cake.
