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Fruit bread

updated

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Ingredients for 1 servings:

  • 125 g honey
  • 4 eggs
  • 2 tbsp rum
  • 175 g whole wheat flour
  • 1 tsp, heaped baking powder
  • 2 tsp cinnamon powder
  • 175 g hazelnuts, halved
  • 175 g fig(s), roughly chopped
  • 125 g dates, roughly chopped
  • 125 g candied lemon, finely chopped
  • 325 g sultanas
  • Almond(s), peeled, halved

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 8 days; Cooking/baking time approx. 1 hour; Total time approx. 8 days 2 hours 30 minutes

Do some work that’s worth it.

Whisk the honey, eggs, and rum until very fluffy. Combine the whole wheat flour with the baking powder and cinnamon and carefully stir into the foam. Fold the prepared fruit and nuts into the batter. Line a 30 cm loaf pan with paper and pour in the batter. Garnish with halved almonds, if desired. Bake at 160°C on the lowest rack for about 1 hour. Test with a skewer for doneness. Let the bread rest for at least a week.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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