Cooked fruit cake

Ingredients for 1 servings:

• 500 g mixed dried fruits (plums, apricots, dates, figs, raisins, apple rings)
• 100 g cherry(s), candied
• 120 g almond(s), chopped
• 1 tsp cinnamon
• ½ tsp baking soda
• 200 g sugar, brown
• 2 eggs
• 1 pinch of salt
• 250 g flour
• 1 ½ tsp baking powder
• 2 tbsp rum

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Christmas low-fat fruit bread

Chop the dried fruit and cherries very finely (half the size of a raisin). Place everything in a saucepan with the almonds, cinnamon, baking soda, sugar, and 1/4 liter of water. Boil for 5 minutes, then remove from the heat. Preheat the oven to 180°C (160°C fan oven without preheating). Grease a baking dish with butter or line it with baking paper. Beat the eggs with salt until thick and foamy. Mix the flour with the baking powder, sift it over the fruit mixture, and fold it in. Finally, fold in the egg custard with the rum. Pour the batter into the dish and bake on the bottom rack for about 1 hour. Let it cool in the dish for 10 minutes and then transfer to a wire rack. Let the cake cool completely overnight. Wrap tightly in aluminum foil and let it rest for at least a week. It will keep for about 6 weeks if tightly wrapped in aluminum foil.