Dried Fruit Bread

Dried Fruit Bread

Christina Cherrier

Today, I propose a “Tea Time break” with this dried fruit cake, to enjoy next to the fire with a little hot tea or coffee, to let us go softly into a peaceful nap …

Ingredients you will need for the Dried Fruit Bread

For two cake pans
reparation time:
30 minutes
Cooking time: 55 minutes

For the cake batter

  •  4 eggs
  • 2 3/4 cup (275 g) flour
  • 1/2 cup (130 g) butter cream
  • 1/2 cup (100 g) caster sugar
  • 1 sachet baking powder
  • 5 dried apricots
  • 5 dried figs
  • 3 dates
  • 3 tbsp (30 g) raisins
  • 1/2 cup (125 g) crushed hazelnuts
  • 1/2 cup (125 g) crushed almonds
  • 1 tbsp honey
  • 3/4 ounce (20 g) candied orange peel
  • 3 1/2 tbsp (5 cl) old rum
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For the syrup (to make the fruits softer)

  • 3/4 cup (20 cl) water
  • 3 1/2 tbsp (5 cl) old rum
  • 2 1/2 teaspoon (10 g) caster sugar
  • A small cinnamon stick

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Cooking instructions for the Dried Fruit Bread

For the syrup and dried fruit.

Cut all the dried fruit into small cubes.
Heat water, sugar and cinnamon and add the dried fruit.
Remove the pan from heat and add rum. Leave to infuse for half an hour.
Drain the fruit.

For the cake batter

Heat oven to 390°F (200°C).
Sift flour and baking powder into a bowl and set aside.
Mix the softened butter with sugar in another bowl with an electric whisk.
Stir this mixture: 1 egg and honey and continue to beat slowly.
Then gradually stir in 1 quart of flour/yeast mix, alternating with an egg and so on until the incorporation of all of the flour and eggs. Get to the flour.
Mix until obtaining a creamy mixture.
Gently add dried fruit, almonds and hazelnuts with a spatula. Then add Old Rum.
Grease two cake pans and dust them with flour.
Fill each mold halfway.
Bake for 10 minutes at 390°F (200°C), then 360°F (180°C) for 40 or 45 minutes (depending on the size of the molds).
Check for doneness by pricking with a knife, the tip should come out dry.

Enjoy!

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Dried Fruit Bread