Fruit bread based on a recipe from my great-grandmother

Ingredients for 1 servings:

• 3 eggs
• 125 g brown sugar
• ½ bottle of arak or arak aroma
• 60 g almonds
• 130 g hazelnuts
• 60 g candied lemon
• 60 g candied orange peel
• 250 g raisins
• 125 g fig(s)
• 125 g flour
• 1 pinch of cinnamon
• 1 tsp, leveled baking powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 30 minutes

Very juicy

Mix the fruit together in a bowl. Dice the figs, while leaving the hazelnuts and almonds whole. Instead of figs, you can also use apricots, apple rings, or dried plums. You can also use a variety of fruits and use slightly fewer raisins. Whisk the eggs with sugar and arak until frothy. Mix the flour, cinnamon, and baking powder together and stir well into the frothy mixture with a wooden spoon. Add the fruit and nuts and mix everything well. Pour the batter into a loaf pan lined with baking paper and bake on the middle rack at 175 degrees Celsius (350 degrees Fahrenheit) top/bottom heat for about 1 to 1 1/4 hours. This recipe is also great if you have leftovers from Christmas baking. The weight distribution of the fruit is optimal as stated, but can be redistributed according to taste.