Zelten Fruitcake
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5.0
3 reviews
Excellent
Zelten Fruitcake
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A time honored Christmas tradition, this zelten recipe has been passed down from generation to generation, with each new baker adding special new details to make it truly unique and delicious.
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Ingredients
- 100 ml grappa rum or grape juice
- 100 ml water
- 100 grams raisins
- 50 grams dates
- 150 grams candied fruit
- 150 grams dried figs
- ½ orange zest grated
- ½ lemon zest grated
- 150 grams butter room temperature + small amont for prepping pan
- 100 grams white sugar
- 2 eggs
- 200 grams all purpose flour + small amount for prepping pan
- 1 Tablespoon baking powder
- 150 grams walnuts
- 50 grams blanched almonds slivers
- 50 grams pine nuts
For decorating:
- 1 Tablespoon water
- 1 Tablespoon honey
- 10-20 blanched whole almonds
- candied cherries if desired
Instructions
- Chop the figs and dates and remove seeds from dates, if any.
- Put the chopped figs and dates as well as the raisins and candied fruit in a bowl.
- Add the water and grappa (or substitute the grappa with rum or, if you prefer something without alcohol, you can use grape juice).
- Grate the zest of half a lemon and half an orange and add to the bowl.
- Leave overnight or at least 2 hours to soak.
- Finely chop the walnuts and put them in another large bowl and add the almond slivers and pine nuts. Set aside.
- Preheat the oven to 170°C (75°F).
- In a third large bowl, use an electric beater to mix the room temperature butter with the sugar. Add the eggs to the mixture and continue to mix.
- Now add the baking powder and flour and mix until you have a smooth, uniform batter.
- Drain the dried fruit mixture and discard the liquid.
- Fold the nut mixture as well as the dried fruit mixture into the batter and mix carefully and gently with a large spoon, folding in all the ingredients until fairly uniform.
- Coat a 24-cm (10-inch) round baking pan with butter and flour.
- Pour the batter into the pan and smooth the top until level.
- Decorate the top with the whole almonds and candied cherries as desired, making flowers or other fanciful designs.
- Bake in the preheated oven at 170°C (75°F) for 40-50 minutes or until golden brown. Check the cake half way through to make sure it isn’t getting too brown, you can cover the top with aluminum foil if necessary.
- Remove from the oven and let cool on a rack.
- Heat 1 tablespoon of water and 1 tablespoon of honey in a small saucepan over low heat. Once hot, turn off and use a pastry brush to apply the honey mixture to the top and sides of the cake to make it shiny. Leave to dry.
Nutrition Information
Show Details
Serving
100g
Calories
563kcal
(28%)
Carbohydrates
65g
(22%)
Protein
8g
(16%)
Fat
30g
(46%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
10g
Monounsaturated Fat
8g
Trans Fat
0.5g
Cholesterol
65mg
(22%)
Sodium
125mg
(5%)
Potassium
519mg
(15%)
Fiber
6g
(24%)
Sugar
31g
(62%)
Vitamin A
443IU
(9%)
Vitamin C
3mg
(3%)
Calcium
146mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 563kcal | 28% |
| Carbohydrates | 65g | 22% |
| Protein | 8g | 16% |
| Fat | 30g | 46% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 65mg | 22% |
| Sodium | 125mg | 5% |
| Potassium | 519mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 31g | 62% |
| Vitamin A | 443IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 146mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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