Tropical fruit bread

Name: Tropical fruit bread
Cook time: 2 h
Total time: 2 h
Yield: 18
Ingredients: 200 g dried pineapple; 75 g dried papaya bits; 50 g dried mango; 150 g dried banana chips; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp grated nutmeg; 1 pinch Cinnamon; 100 g Coconut flake; 4-5 Tbsp white rum; 3-4 Tbsp Lemon juice; 2 Eggs (size M); 125 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 125 g Flour; 1/2 package Baking Powder; 2 TABLESPOONS Oil; 200 g Icing sugar; 7-10 Tbsp dried or candied tropical fruits; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 18

200 g dried pineapple
75 g dried papaya bits
50 g dried mango
150 g dried banana chips
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp grated nutmeg
1 pinch Cinnamon
100 g Coconut flake
4-5 Tbsp white rum
3-4 Tbsp Lemon juice
2 Eggs (size M)
125 g Sugar
1 pinch Salt
1 package Vanillin sugar
125 g Flour
1/2 package Baking Powder
2 TABLESPOONS Oil
200 g Icing sugar
7-10 Tbsp dried or candied tropical fruits
baking paper

Directions

1
Chop the pineapple, papaya and mango roughly. Place in a bowl, crumble banana chips, add lemon zest, nutmeg, cinnamon and coconut. Mix well. Sprinkle each with 2 tablespoons of rum and lemon juice. Leave to stand for about 1 hour.
2
Whisk the eggs, sugar, salt, 2 tablespoons of water and vanilla sugar with the whisk of the hand mixer until thick and creamy white (it takes 12-15 minutes for the sugar to start dissolving). Mix flour and baking powder, sieve onto the egg mixture and stir in. Add oil bit by bit and stir in. Fold in the fruit and coconut mixture in portions. Line a box cake tin (20 cm long) with baking paper and fill in the dough. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours. If necessary, cover the fruit bread after half the baking time. Then remove from the oven, place on a rack and let it cool down. Turn out of the tin and remove the baking paper. Sieve icing sugar into a bowl for the icing.
3
If necessary, cover the fruit bread after half the baking time. Then remove from the oven, place on a rack and let it cool down. Turn out of the tin and remove the baking paper. Sieve icing sugar into a bowl for the icing. Add 1-2 tablespoons lemon juice and 2-3 tablespoons rum and mix well. Spread the icing evenly over the fruit bread and decorate with dried or candied tropical fruits (e.g. bananas, melon, papaya, pineapple etc.)
4
waiting time approx. 3 hours