Delicious fruitcake full of dried fruit and chocolate pieces. Perfect for afternoon coffee.
- 200 g butter or margarine
- 150 g of fine sugar
- 4 eggs
- 300 g of wheat flour
- 18 g baking powder
- 90g of milk chocolate
- a handful of Brazil nuts
- a handful of dried cranberries
- a handful of walnuts
- a handful of pumpkin seeds
- a handful of almonds
- 100g candied lemon peel
- 1 teaspoon of vanilla extract
* nuts with cranberries should be a full, deep plate
All ingredients should be at room temperature.
Chop all nuts and chocolate thoroughly. Place in a bowl with the cranberries and candied peel. Add one tablespoon of flour (take it from the already weighed flour) and mix to coat the dried fruit thoroughly.
Place the butter (or margarine) and sugar in the mixer bowl. Beat until you obtain a light, fluffy butter mass. Then add one egg to the dough, mixing thoroughly each time. At the end, add vanilla extract.
Add the sifted flour and baking powder to the butter mixture and mix with a spatula or mixer at the lowest speed. At the very end, with the help of a spatula, add dried fruits and mix gently.
Place the dough in a narrow cake tin greased with butter and sprinkled with breadcrumbs (you can also line it with baking paper). Align.
Bake at 180 degrees C for 50 minutes.
Remove the cake, let it cool and decorate it with e.g. chocolate icing.
Enjoy your meal!