Westfälischer Kastenpickert

Ingredients

• 750 g potatoes
• 3 eggs (size M)
• 150 g crème fraîche
• 1 packet rum flavoring
• 1 tsp salt
• 375 g flour
• 1 packet dry yeast
• 100 g Dried Apricots
• 125 g raisins
• oil for frying

Instructions

1. 1.

   Peel, wash, and grate the potatoes finely. Mix immediately with the eggs, crème fraîche, rum flavoring, and salt. Sift the flour into a bowl and fold in the dry yeast. Add the potato mixture and knead with hand mixer attachments for 5 minutes until smooth. Cover and let rise in a warm place for about 1 hour.

2. 2.

   Dice the apricots finely. Place the dough on a floured surface, knead in the apricots and raisins. Transfer to a greased loaf pan (35x11 cm) and spread evenly. Let rise again for 30 minutes until visibly enlarged. Bake in a preheated oven at 180°C (gas: level 2-3, fan: 160°C) for 60–70 minutes.

3. 3.

   Let the cake rest in the pan for 10 minutes. Then transfer to a parchment-lined cooling rack and let cool. Slice the cake. Heat a little oil in a pan and fry the slices on both sides until golden brown.