Christmas fruitcake

For 16 slices
  • 450 g Flour (Type 550)
  • 1 TL Gingerbread spice
  • 1 packet baking powder
  • 30 g honey
  • 1 Egg (size M)
  • 75 g Muscovado sugar
  • 175 ml Milk
  • 50 g Butter or margarine
  • 100 g Hazelnut kernels
  • 100 g dried figs
  • 100 g dried dates
  • 1 EL Icing sugar
  • baking paper
  • aluminum foil
60 minutes
very easy
1.
Mix the flour, gingerbread spice, baking powder, honey, egg and sugar in a bowl. Melt the fat in a saucepan and pour in the milk. Add the milk-fat mixture to the dough mixture and knead first with the dough hook of the hand mixer, then with your hands into a smooth dough
2.
Hazelnuts on a baking sheet in the preheated oven Roast for approx. 8 minutes until golden brown (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer). Quarter the figs and dates and fold them into the dough together with the nuts
3.
Dust the dough with flour and rest in a bowl covered with a damp cloth for about 1 1/2 hours let
4.
Place the dough in a loaf pan (25 cm long, 1.5 liters) lined with baking paper and press down gently. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) on the lower rack for 40–45 minutes. Possibly. cover the last 15 minutes with aluminum foil. Carefully fall out of the tin and let cool down on a wire rack
5.
Dust with powdered sugar before serving
6.
Wait time approx. 3 hours
1 slice approx:
  • 230 kcal
  • 960 kJ
  • 5 g protein
  • 8 g ​​fat
  • 35 g carbohydrates

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