Fruitcake

Cut dried plums, apple rings and apricots into cubes. Coarsely chop walnuts. Cream butter until creamy. Add gingerbread spice, sugar, vanilla sugar, lemon zest and salt gradually and fold in the eggs.

First mix the flour and baking powder and fold in the plum brandy, then the fruit, sunflower seeds and the raisins.

Butter two loaf pans (26 cm long) and sprinkle with breadcrumbs. Pour the dough into them until about 2/3 of the way up. Bake in the oven for 70-75 minutes (electric oven: 175 °C convection oven: 160 °C gas: level 2). Rest cake in the pan for 15 min, then turn out to cool. Dust with powdered sugar.

Per slice 370 calories = 1550 joules

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