Sunken Fruitcake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 817 cal. | (39 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 140 g | (93 %) | ||
| Sugar added | 27 g | (108 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 237 μg | (79 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 854 mg | (21 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 164 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 64 g |
Ingredients
- For the dough
- 20 grams fresh Yeast (1/2 cube)
- 100 grams sugar
- ⅕ l lukewarm milk
- 400 grams Pastry flour
- 1 pinch salt
- 1 egg
- 75 grams melted butter
- For the topping
- 2 Banana (in slices)
- 150 grams Mirabelle plum (pitted and halved)
- 50 grams raisins (soaked)
- 50 grams Cranberry (dried)
Preparation steps
For the dough: Dissolve the yeast and 1 tablespoon sugar in milk, cover and let stand for 15 minutes. Mix half of the flour, salt, egg and 75 g (approximately 1/3 cup) of sugar with the yeast milk and the melted butter. Gradually knead in the remaining flour. Cover the dough and let rise in a warm place for about 45 minutes until it has approximately doubled in volume.
Preheat the oven to 200°C (approximately 390°F) convection.
Knead the dough again. Grease a not too large baking sheet with butter and roll out the dough on it. For the topping: Press the raisins, mirabelle plums, banana slices and the cranberries into the dough.
Bake the cake in the preheated oven on the center rack for about 30-35 minutes until golden brown, using a toothpick to check doneness. Remove the finished cake from the oven and let cool. When lukewarm or cold, cut the cake into pieces and serve.
