Fruitcake

A simple but delicious cake recipe:

Eggs (1) are beaten with sugar and warm milk, flat as much melted butter, further grated cardamom, citron peel, cane, crushed orange peel with gest and so much flour that the dough can be easily rolled out, are stirred into a dough. Then roll a narrow sheet of the same, about a little finger thick, and place it on a sheet pan, beating the edge with a little hem. Then let it rise for an hour, brush it with egg and cover it with fresh fruit almost 1 inch (2.5 cm) thick. Apples are cut into small slices and mixed with sugar and cane, other berry-like fruits or stone fruits, which must be pitted, e.g. cherries – plums are cut in half and the skin is removed – are also mixed with sugar, and with very juicy fruits it is good to put a layer of crushed rusk on the plate beforehand, so that it does not become too firm due to the juices. Bake the cake in a stove.

It is still possible to cover the cake with a sweet cream glaze, in which eggs (2), sugar, rusks, a little salt and cane are beaten, but the cake must be baked until half done. Immediately after the glaze is poured over the cake, it must be put back in the oven for a second time.

Instead of this glaze, you can also use a glaze of biquite dough.

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