This traditional fruitcake is like South Tyrol: exotic spices, southern fruits, and as strong as the region.
Ingredients
4 servings
200 ml water
20 g yeast
2 tbsp. sugar
150 g flour
100 g rye flour
15 g salt
1 tbsp. oil
1 tsp. aniseed
1 tsp. cumin
500 g dried figs, in cubes or strips
250 g raisins
120 g sultanas
120 g mixed nuts (hazelnuts, walnuts, peanuts), broken into small pieces
120 g pine nuts
50 g candied lemon peel
50 g candied orange peel
50 ml white wine
3 tbsp. rum
70 g honey
1/2 tsp. grated lemon zest
1/2 tsp. grated orange zest
1/2 tsp. cinnamon
1 pinchclove powder
1 pinch allspice
1 pinch nutmeg
walnuts, hazelnuts or blanched almonds and candied cherries, for decorating
honey or sugar syrup, to brush on
Preparation
Time to prepare: 2 h
Mix the yeast and sugar together with warm water and let rise for 10 minutes.
Add flour, rye flour, salt, oil, aniseed, and cumin; knead well using a machine.
Cover, and let mixture rise in the oven while the light is on for 30 minutesat 35 degrees Celsius.
Marinate the figs, raisins, sultanas, walnuts, pine nuts, almonds, citron, candied orange peel (soak in white wine beforehand) in rum and honey for at least an hour, until the Zelten acquires a good aroma.
Add the lemon and orange zest, cinnamon, cloves, allspice and nutmeg.
To finish
Mix the marinated fruits and nuts into the dough thoroughly using a kneading machine
Form the dough into round or elongated cakes and decorate with walnuts and almonds.
Place cakes on a baking sheet and let rest for 20 minutes.
Bake in preheated oven, brushing frequently with honey or sugar syrup, until they take on a rich brown colour.
Let cool. Decorate with candied cherries then cover in plastic wrap.
