Brussels fruit bread

Brussels fruit bread
Brussels fruit bread
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Ingredients
  • 200 g of candied pineapple
  • 200 g candied pears
  • 90 g candied lemon rind
  • 250 g of candied red and green cherries
  • 220 g of finely chopped walnuts
  • 160 g almonds
  • 160 g of hazelnuts (both chopped very fine)
  • 400 g of raisins
  • 4 Sherry liqueur glasses (8 CL)
  • 225 g butter
  • 450 g sugar
  • a pinch of salt and one teaspoon nutmeg
  • 6 eggs
  • 450 g flour
  • 2 teaspoons of baking powder
  • 2 Sherry liqueur glasses (4 CL)
To decorate
  • powdered sugar
  • lemon juice and dried candied fruits
  • For mold: butter and paper beard
Instructions
  1. Chop the pineapple, the bark of lemon and mix with cherries and pears, nuts, raisins and Sherry. Let stand overnight. Cover a rectangular pan with paper beard oiled.
  2. Heat oven to 135 degrees. Beat the butter and sugar, salt and nutmeg until creamy and add the eggs one by one.
  3. Sift the flour with the yeast and add them below above. Mix the dough with fruit. Baking mould during 2 1/2 hours in the lower part of the oven.
  4. Remove from mold and cold, remove paper, wrap the bread in Sherry soaked cloth and aluminum foil and leave in the refrigerator for 4 weeks. Every week soak cloth with Sherry. Bathing and decorate the cake.
Recipes easy to https://recetasdecocinafaciles.NET /


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