The fruit cake with cranberries is low in sugar thanks to the yeast dough and the small berries are full of anthocyanins, a natural plant pigment that protects our cells from free radicals. This keeps our skin young and beautiful. In addition, these plant substances have an anti-inflammatory effect and can therefore help to prevent rheumatism and arthritis.
Yeast dough is the basis for a healthy cake, if you pay attention to a few points, it is also quite simple: the yeast needs the right temperature to rise, this is between 35 and 40 degrees Celsius. At higher temperatures the yeast fungi die and the dough does not rise. If you use flour with a high peel content, the dough must be a little moister to achieve an ideal baking result
. you can also prepare the fruit cake with other fruits. Raisins, dried cherries or fresh currants are best suited.
- For the cake
- Pear (70 per gram of dried)
- Apricot (70 per gram of dried)
- 125 grams Maraschino cherry
- 75 grams chopped Walnut
- 60 milliliters lukewarm milk
- 1 cube fresh Yeast (42 grams)
- 80 grams sugar
- 100 grams liquid butter
- 500 grams Pastry flour
- 1 pinch salt
- 3 teaspoons grated Orange peel
- 1 teaspoon Gingerbread spice
- 100 grams raisins
For the cake: Cut dried fruits and cherries into small cubes.
Mix yeast in the milk until smooth with 1/2 teaspoon sugar.
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.
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.
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.