Fruitcake with Hazelnuts
- 250 grams dried Apple
- 200 grams raisins
- 100 grams whole, peeled Hazelnuts
- 1 organic Orange (zest and juice)
- 50 grams honey
- 250 milliliters Rum
- 30 grams fresh Yeast
- 100 milliliters lukewarm milk
- 300 grams Whole wheat flour
- 1 egg
- 50 softened butter
- 2 teaspoons Gingerbread spice
- 1 teaspoon cinnamon
- butter (for the tin)
- milk (for brushing)
Cut dried apples into small cubes. Place in a bowl and stir in raisins and nuts. Rinse orange in hot water, finely grate zest, squeeze out juice and add to nuts. Drizzle with honey, pour rum over and let stand covered overnight.
The next day, crumble yeast and dissolve in warm milk in a bowl. Sprinkle with flour and leave covered in a warm place for 15 minutes.
Mix egg and remaining flour with yeast. Knead into a dough and add butter, gingerbread spice and cinnamon. Let dough rise for 1 hour in a warm place until doubled in size.
Preheat oven to 180°C (approximately 350°F). Grease a loaf tin.
Knead dough again on a lightly floured surface and then knead in drained fruit mixture. Shape dough into a loaf shape, place in greased tin and let stand for 15 minutes.
Brush top of loaf with a little milk and bake in preheated oven for about 1 hour. Fruitcake is done when toothpick inserted in center comes out clean.
Remove, cool on wire rack and cut into slices. Serve.