Fruitcake (fruit cake)

Name: Fruitcake (fruit cake)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 32
Ingredients: 2 Bags (250 g each) of mixed exotic dried fruits (e.g.: papaya, mango, pineapple, kumquats); 250 g soft butter; 175 g demerara sugar; 1 pinch Salt; 1 egg (size M); 3 Egg yolk (size M); 400 g Flour; 1 package Baking Powder; 1 coated Tsp Cinnamon; 1 knife tip Mace; 6 TABLESPOONS Orange juice; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 32

2 Bags (250 g each) of mixed exotic dried fruits (e.g.: papaya, mango, pineapple, kumquats)
250 g soft butter
175 g demerara sugar
1 pinch Salt
1 egg (size M)
3 Egg yolk (size M)
400 g Flour
1 package Baking Powder
1 coated Tsp Cinnamon
1 knife tip Mace
6 TABLESPOONS Orange juice
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and breadcrumbs

Directions

1
Chop fruit. Cream butter, sugar and salt. Stir in egg and egg yolks bit by bit. Mix flour, baking powder and spices, sieve on top and stir in. Stir in orange juice as well. Fold in chopped fruits. Grease a box form (25 cm long) well and sprinkle with breadcrumbs.
2
Fill in the dough and smooth it down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1-1 1/4 hours. If it gets too dark, cover with parchment or baking paper. Then leave to cool in the mould for about 10 minutes. Then turn out and let it cool completely. Just before serving, first cut into approx. 8 thick slices, then cut each slice into 4 cubes. Dust with icing sugar
3
Waiting time approx. 1 hour