1

Mix the raisons, candied lemon and orange peel with the rum or orange juice, cover and allow to steep overnight.

2

Grain mash: Bring the water to the boil and while still boiling stir into the flour. Continue stirring until the mixture is compact and smooth. Allow the grain mash to cool. Cover the bowl and leave in the refrigerator overnight.

3

Dough: Put the flour into a mixing bowl and form a hollow. Dissolve the yeast in the milk and pour the milk into the hollow in the flour. Starting from the middle and working out, stir the milk into the flour to form a soft dough (yeast sponge). Dust with flour, cover and leave to rise for 1-2 hours.

4

Add the rest of the ingredients and the grain mash to the soft dough and using the remainder of the flour knead the mixture to form a smooth dough. Cover and leave to stand until it has risen to twice its original volume.

5

Cut the dough into three equal pieces and roll each piece out to form an oval with two dips. Form the almond paste into rolls the same length as the ovals. Adjust the thickness of the almond paste rolls depending on your own particular taste and lay a roll in one of the dips on each oval. Fold the edges of the dough over the almond paste, lay the fruit loaves on the lined baking tray and again allow them to rise for a further short period.

Baking

Bake the fruit loaves for 40-45 minutes in the lower half of an oven preheated to 180°C. Remove from the oven, brush with molten butter and dust with icing sugar. Allow to cool. Directly prior to serving, dust with icing sugar.

Suggestions

The fruit loaves can be stored for 2 to 3 weeks if well wrapped and kept in the refrigerator. If deep frozen they will keep for 3 to 4 months. Fruit cake can be served with tea, coffee, wine or mulled wine.

Source:

IG Dinkel, Judith Gmür-Stalder