Yeast ball cake with raisins and dried apricots

Name: Yeast ball cake with raisins and dried apricots
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 200 g Soft Apricots; 250 g Raisins; 4-5 Tbsp Rum; 200 ml Milk; 200 g Butter or margarine; 500 g Flour; 2 packages Dry yeast; 1 package Vanillin sugar; 100 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 2 Eggs (size M); 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

200 g Soft Apricots
250 g Raisins
4-5 Tbsp Rum
200 ml Milk
200 g Butter or margarine
500 g Flour
2 packages Dry yeast
1 package Vanillin sugar
100 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
2 Eggs (size M)
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Chop the apricots finely. Sprinkle raisins and apricots with rum and leave to stand overnight. Heat the milk and remove from the stove. Cut the fat into small pieces and melt in the milk. Put flour, yeast, vanillin sugar and sugar in a bowl and mix well. Add lukewarm fat-milk mixture, lemon peel and eggs and knead well with the dough hooks of the hand mixer.
2
Cover the dough and let it rise in a warm place for about 45 minutes. Carefully knead in fruit. Pour the dough into a greased cake tin (2 litres capacity), cover and leave to rise for approx. 40 minutes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 2) for 45-55 minutes. Take out the cake, let it cool down a little, turn out on a cake rack and let it cool down. Dust the cup cake with icing sugar
3
2 1/2 hours waiting time