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 …
Photo credit: © Eatwell101.com
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
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 teaspoons (10 g) caster sugar
- A small cinnamon stick
Photo credit: © Eatwell101.com
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 the 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, 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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Photo credit: © Eatwell101.com
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Homemade Dried Fruit Bread Recipe
easy homemade dried fruit bread recipe with apricots, dried figs, dates, raisins, crushed almonds, and more!
Ingredients
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
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 teaspoons (10 g) caster sugar
- A small cinnamon stick
Instructions
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 the 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, 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!
Nutrition
Nutrition information for this recipe.
Reviews
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thanks it is food good
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