Glazed Fruit Loaf Cake
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
1
- Ingredients
- 0.333 cup dried Figs
- ½ cup raisins
- ⅔ cup Currants
- ⅜ cup Rum
- butter (for the tin)
- flour (for the tin)
- 1 ¼ cups butter
- 1 ¼ cups brown sugar
- 1 Tbsp Vanilla sugar
- 4 eggs (separated)
- 2 ⅔ cups all-purpose flour
- 1 ½ cups ground Hazelnuts
- 1 ½ Tbsps Baking powder
- ½ cup milk
- 0.333 cup candied Lemon peel (diced)
- ⅔ cup Walnut (chopped)
- 1 tsp lemon zest
- 1 ½ cups powdered sugar
- 2 Tbsps lemon juice
Preparation steps
1.
Soak the figs in lukewarm water, and the raisins and currants in the rum.
2.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4. Grease a loaf tin with butter and dust with flour.
3.
Beat together the butter, sugar and vanilla sugar until thick and creamy. Stir in the egg yolks one at a time. Mix the flour with the ground nuts and baking powder, and add to the butter, egg and sugar mixture alternately with the milk.
4.
Drain the figs and pat dry, then dice finely. Stir into the mixture together with the well-drained raisins, currants, lemon peel, chopped nuts and lemon zest. Whisk the egg whites with a pinch of salt until stiff, and carefully fold into the mixture. Spoon into the prepared tin, smooth the top flat and bake in the oven for 45-55 minutes (do the cocktail stick test).
5.
Remove the cake from the oven and cool slightly. Carefully release from the tin and cool completely on a wire rack.
6.
Mix together the icing sugar and lemon juice to form a runny glacé icing and pour over the cake. Serve cut into slices, with whipped cream if desired.
