Alsatian Fruit Cake

Alsatian Fruit Cake

Bierwecke

9 oz dried fruits (apples, apricots, pears, figs..)

9 oz seedless raisins

7 oz mixed candied orange and lemon zest

3 floz kirsch

3/4 cup granulated sugar

2 tsp cinnamon powder

1 oz sliced almonds

2 oz chopped walnuts

1/2 cup flour

1 tbsp butter

1 tbsp milk

powdered sugar

For the dough:

3 floz milk

1/2 tsp granulated sugar

1 1/2 tsp dry active yeast

1 1/3 cup flour

1 1/2 tbsp butter

Place all the fruits in a saucepan and add water to cover. Bring to a boil and simmer for 4 mn. Drain and chop the fruits. Rinse the raisins. Chop the orange and lemon zest. Place the fruits, the raisins and the zest in a bowl, pour the kirsch over the fruits, toss and marinate overnight. The next day, prepare the bread dough: warm up the milk with 3 tbsp water; dissolve the sugar, add the yeast and let stand at room temperature for 10 mn, until the liquid foams. Sift the flour and a pinch of salt in a bowl. Cut the butter in small pieces and mix with the flour. Add the yeast mixture and mix to get a smooth ball. Drop the ball of dough on a floured surface and knead for 10 mn. Put the dough back in the bowl, cover with a towel and let stand at room temperature until the dough doubles in size. Add the fruits, sugar, cinnamon, almond and walnuts to the dough and knead with 1/2 cup flour. Preheat oven to 350†. Cut the dough in half and shape in two balls. Place both balls on a buttered cookie sheet. Brush the bread with milk and bake for 40 mn. Cool on a wire rack. When the breads are cool, wrap them in plastic wrap and let stand for a week to "ripen". Dust with powdered sugar and slice thinly.

Serves 12