Fruit and Nut Cake

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3 1
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 1
  • 3 Eggs (size M)
  • 150 g Sugar
  • 3 packages Vanillin sugar
  • 1/2 TEASPOON Salt
  • 1/2 TEASPOON Cinnamon
  • 100 g Flour
  • 150 g dried dates
  • 300 g dried figs
  • 300 g whole, shelled Brazil nuts
  • 150 g Walnut kernels
  • 100 g whole, peeled almonds
  • 75 g red and green cherries
  • 1 package (100 g) Candied lemon peel and candied orange peel
  • 7-10 Tbsp Fat and breadcrumbs
  • 75 g Apricot Jam
  • 1 TABLESPOON Icing sugar

Directions

  1. 1

    Beat the eggs, sugar and vanillin sugar until fluffy. Mix salt, cinnamon and flour and fold into the egg mixture. Stone dates, crush figs coarsely. Mix fruits, nuts and cherries, up to about 150 g for decoration.

  2. 2

    Dice candied lemon peel and candied orange peel and add to the nut-fruit mixture and fold into the dough. Grease a Gugelhupform (1 1/2 litre capacity; 23 cm Ø) and sprinkle with breadcrumbs. Fill in the dough and smooth it down.

  3. 3

    Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 1 1/2- 1 3/4 hours. Let rest in the oven for about 15 minutes. Then let it cool down in the mould for another 10 minutes. Turn the cake over and let it cool down completely.

  4. 4

    Warm the jam and pass through a sieve. Spread the cake with 2/3 of the jam. Fold the rest of the fruit and nuts into the remaining jam. Gugelhupf with it decorate. Dust with icing sugar.

  5. 5

    Results in about 18 pieces.

Nutrition Facts

KCAL
400 kcal
CARBS
47 g
FATS
21 g
PROTEINS
7 g