Fruit Cake Loaf

Ingredients

• 150 g Medjool dates (15 Medjool dates; pitted)
• 200 g soft butter (or rapeseed oil)
• 4 eggs
• 200 g unsweetened applesauce
• 500 g flour (Type 1050)
• 1 packet baking powder
• 1 pinch cinnamon
• Salt
• 250 ml milk (3.5% fat)
• 1 Organic lemon
• 100 g dried fruit
• 100 g birch sugar powdered sugar
• 20 g candied fruit

Instructions

1. 1.

   Cover dates with water and soak for 12 hours, preferably overnight. On the next day, drain soaking water and finely puree the dates.

2. 2.

   Beat butter until fluffy. Add eggs one at a time, whisking well. Mix date puree with applesauce and fold into the butter mixture. Combine flour with baking powder, cinnamon, and a pinch of salt; gradually stir in milk to form a smooth batter.

3. 3.

   Wash lemon hot, dry it, grate zest, and squeeze juice. Dice dried fruit, mix with lemon zest and remaining flour, then fold into batter. Line loaf pan with parchment paper and pour batter in. Bake in preheated oven at 180 °C (fan 160 °C; gas 2–3) for 50–60 minutes. Remove from oven and let rest in pan for 10 minutes before transferring to a wire rack to cool.

4. 4.

   Whisk birch sugar powdered sugar with a little lemon juice and brush over cake. Arrange candied fruit on top, allow glaze to set before slicing.