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Fruitcake Loaf

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Fruitcake Loaf
Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation
0
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Ingredients

for
1
For the cake
Pears (70 per gram of dried)
Apricots (70 per gram of dried)
125 grams
75 grams
chopped Walnuts
60 milliliters
lukewarm Milk
1 cube
fresh Yeast (42 grams)
80 grams
100 grams
liquid Butter
500 grams
1 pinch
3 teaspoons
1 teaspoon
100 grams
For covering
1
2 tablespoons

Preparation steps

1.

For the cake: Cut dried fruits and cherries into small cubes.

2.

Mix yeast in the milk until smooth with 1/2 teaspoon sugar.

3.

In a mixing bowl, combine flour, remaining sugar, salt, butter, orange zest, mixed spice and dissolved yeast and knead with the dough hook of an electric hand mixer into a dough, then mix in dried fruit, nuts and raisins. Cover dough with plastic wrap and leave 45 minutes in a warm place.

4.

Then knead dough on a floured surface, shape into a loaf and place on a lined baking sheet. Let rest for another 30 minutes in a warm place.

5.

For the covering: Beat egg yolk with milk and brush the bread with it. Bake in a preheated oven at 180°C (approximately 350°F) on second shelf from the bottom for about 1 hour, 15 minutes. Remove and let cool then slice and serve.