Fruitcake
easy
75 mins
75 mins
Ingredients
- 200 g Butter or margarine
- 175 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 7-10 Tbsp grated rind of 1 untreated lemon
- 4 Eggs (size M )
- 200 g Flour
- 100 g crushed almonds
- 1/2 package Baking Powder
- 1/4 TEASPOON Cinnamon
- 1 pinch ground cloves
- 1 pinch grated nutmeg
- 100 g dried dates
- 100 g dried figs
- 50 g red Beleg cherries
- 150 g Student food
- 200 g Dark chocolate coating
- 7-10 Tbsp Fat and breadcrumbs
Directions
- 1
Cream fat, sugar, vanilla sugar, salt and lemon peel. Stir in the eggs bit by bit. Mix flour, almonds, baking powder, cinnamon, cloves and nutmeg and stir into the fat egg mixture. Cut dates and figs into small pieces. Halve the cherries, except for 3 pieces. Mix everything with 100 g trail mix and fold into the dough. Grease a saddle of venison (about 30 cm long) and sprinkle with breadcrumbs.
- 2
Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 60-70 minutes. Cover the cake if it gets too dark. Remove the cake and let it rest in the pan for 10 minutes. Turn out onto a cake rack and allow to cool completely. Melt the couverture on a hot water bath and cover the cake with it. Dice the remaining cherries finely and sprinkle the rest of the trail mix onto the cake and leave the icing to dry. Results in about 18 pieces
Nutrition Facts
350 kcal
36 g
20 g
6 g
More Delicious Recipes
