A Christmas dessert, the sweet bread with dried fruits is a classic of the season that makes this time of year one of the best. It is a bread that you can enjoy with a glass of fresh milk or your drink of choice.
Cut all the fruits into small pieces and remove the seeds.
This is made easier if the knife is constantly moistened.
Mix the flour, cinnamon, cloves, allspice, nutmeg, mace, and salt. Nuts).
In a separate bowl, beat the butter until soft and mix it with the brown sugar.
Add the previously beaten egg yolks.
Gradually add the mixture of the three cups of flour, alternating with the whiskey and the wine.
Gently fold in the floured fruits and nuts. In a bowl, beat the egg whites until stiff peaks form and add them to the rest of the mixture.
Have the molds ready; if you want them round, use 2 tubular molds of 25 cm in diameter or two rectangular molds to make bread.
Butter the molds and line them with wax paper. Fill the molds a little more than halfway.
Bake in a preheated oven at 180 degrees Celsius for 2 and a half hours.
Place a small pot of water inside the oven to maintain moisture. When the knife comes out clean from the center, remove the cakes from the oven and let them cool on a rack for 20 minutes.
Remove them from the mold and take off the wax paper. Let them cool again for 20 minutes.
These cakes should be stored in a cotton cloth soaked in brandy in a cookie box or container (never put in the refrigerator).
Every 5 days, inject them with brandy using a syringe for two weeks.
This way, the cakes can last for months as long as they are stored airtight.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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