Fruit bread with pimento

Name: Fruit bread with pimento
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 5 green cardamom capsules; 1 TEASPOON Allspice seeds; 200 g dried figs; 100 g dried plums; 100 g Walnut kernels; 125 g brown cane sugar; 150 ml Brandy; 175 g Flour; 75 g Buckwheat flour; 1/2 pack Baking powder (2 tsp); 1 pinch Salt; 2 Eggs (size M); 100 g Sugar; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

5 green cardamom capsules
1 TEASPOON Allspice seeds
200 g dried figs
100 g dried plums
100 g Walnut kernels
125 g brown cane sugar
150 ml Brandy
175 g Flour
75 g Buckwheat flour
1/2 pack Baking powder (2 tsp)
1 pinch Salt
2 Eggs (size M)
100 g Sugar
2 TABLESPOONS Lemon juice
7-10 Tbsp Grease

Directions

1
Peel the cardamom. Finely crush the pimento and cardamom grains in a mortar. Cut figs, plums and walnuts a little smaller. Mix figs, plums, nuts, spices and brown sugar. Pour 150 ml of hot water and brandy over the mixture and cover and leave to stand overnight. Mix flour, buckwheat flour, baking powder and salt. Whisk eggs.
2
Mix marinated fruits in the liquid, flour mixture and eggs in a large bowl with a wooden spoon. Pour the dough into a greased box form (20 cm long) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Remove, let cool for 5 minutes and turn out onto a cake rack. Let the cake cool down. Mix sugar and lemon juice. Spread the icing on the cake and decorate with fresh figs