Fruitcake

Name: Fruitcake
Ingredients: 14 oz mixed dried fruit, coarsely chopped; 4 oz currants; 7 oz walnuts, coarsely chopped; 1/2 cup pear juice; 1 2/3 cup all purpose flour; 1 1/4 cup spelt flour; 1/2 cup brown sugar; 1 pinch salt; 1/2 None vanilla pod, with the seeds scraped out; 1.5 oz fresh yeast; 1 None egg; 3 oz butter; None None walnuts and dried apple rings for decoration

13 ingredients

3 steps

Ingredients

14 oz mixed dried fruit, coarsely chopped
4 oz currants
7 oz walnuts, coarsely chopped
1/2 cup pear juice
1 2/3 cup all purpose flour
1 1/4 cup spelt flour
1/2 cup brown sugar
1 pinch salt
1/2 None vanilla pod, with the seeds scraped out
1.5 oz fresh yeast
1 None egg
3 oz butter
None None walnuts and dried apple rings for decoration

Directions

1

Mix the dried fruit, currants and walnuts in a large bowl. Drizzle them with pear juice and set aside to marinate for 2 hours.
2

Mix the all purpose flour, spelt flour, half of the sugar, the salt and vanilla seeds. Crumble the yeast in 1/2 cup of lukewarm water and stir it until it dissolves. Add the egg and yeast mixture to the flour and knead it with the dough hook of a hand mixer to make a smooth dough. Cover and keep in a warm place for about 45 mins. Knead the dough again and fold in the marinated fruit and nut mixture on a floured work surface. Pour the dough into a greased 10 inch long loaf pan. Cover and keep in a warm place for another 15 mins.
3

Preheat the oven to 325°F and bake the cake for 65-75 mins. After about 30 mins cover the cake with foil. Leave the cake to cool for 10 mins in the pan. Melt the butter in a saucepan. Turn the cake out of the pan, brush it with the butter and sprinkle it with the rest of the sugar and leave to cool. Serve decorated with walnuts and apple rings.