Fruchtebrot Mit Backobst (Fruit Bread W/ Mixed Dried Fruit)
- 1 cup unsalted butter, soft
- 1 cup sugar
- 4 eggs
- 1 lemon, zest of, finely grated
- 2 cups rye flour, see note
- 2 12 teaspoons baking powder
- 1 cup currants, dried
- 1 cup raisins
- 23 lb mixed dried fruit, diced (plums, apricots, dates, figs)
- Preheat oven (300F, 150C).
- Mix butter and sugar until creamy.
- Add one egg after another and mix until mixture is foamy.
- Add the finely grated rind of 1 lemon.
- Mix the flour with baking powder, sieve and add to the butter mixture.
- Mix until combined.
- Fold in dried fruit.
- Pour into a greased loaf pan form.
- Bake for 30 minutes at 300F Increase heat after 30 minutes to 360 F (180 C) and bake for another 30 minutes.
- Check for doneness by inserting a toothpick.
- If toothpick comes out clean bread is ready.
- Let cool in form for about 10 minutes.
- Then remove from form and let cool completely.
- Wrap into aluminum foil and store at least overnight.
- NOTE: rye flour can be replaced by unbleached wheat flour.
- You can also use whole wheat flour or whole spelt flour.
- NOTE: instead of dried currants and raisins you can use raisins only.
- You can also use other dried fruit of your own choice.
- NOTE: the bread can be stored tightly wrapped in aluminum foil and in a zip lock bag for weeks.
- In the beginning of December I make the Fruchtebrot for Christmas.
- The taste is getting better with storage time.
unsalted butter, sugar, eggs, lemon, rye flour, baking powder, currants, raisins, dates
Taken from www.food.com/recipe/fr-chtebrot-mit-backobst-fruit-bread-w-mixed-dried-fruit-141570 (may not work)