Fruit yeast cake

Name: Fruit yeast cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 500 g Flour; 1 bag of dry yeast; 100 g Sugar; 7-10 Tbsp Salt; 200 ml Milk; 150 g soft butter; 2 Eggs (size M); 100 g Soft Apricots; 50 g dried cranberries; 50 g Raisins; 100 g Icing sugar; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Fat and flour; 7-10 Tbsp Lemon zests

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

500 g Flour
1 bag of dry yeast
100 g Sugar
7-10 Tbsp Salt
200 ml Milk
150 g soft butter
2 Eggs (size M)
100 g Soft Apricots
50 g dried cranberries
50 g Raisins
100 g Icing sugar
2 TABLESPOONS Lemon juice
7-10 Tbsp Fat and flour
7-10 Tbsp Lemon zests

Directions

1
Mix flour, yeast, sugar and 1 teaspoon salt. Heat the milk lukewarm. Add butter, eggs and lukewarm milk to the flour. Mix to a smooth dough with the dough hooks of the hand mixer. Chop the apricots finely.
2
Knead cranberries, apricots and raisins with the dough. Cover the dough and let it rise in a warm place for about 1 hour.
3
Grease the springform pan (22 cm Ø). Pour the dough into the springform pan and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 50-60 minutes. Remove and let cool on a cake rack.
4
Mix icing sugar and lemon juice and spread on the cake. Decorate with lemon zests.