OBST KUCHEN Moist Fruitcake (Obst Kuchen)

July 16, 2008 Austrian style pound cake with marmalade and mixed dried fruit. “Obst” means “fruit” in German. Ready-made mixed dried fruit is used in this recipe, but traditionally, this cake is made with orange peel and/or lemon peel. If you prefer, you can use 100g of orange peel and/or lemon peel instead of mixed dried fruit.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 Photo #4 In a bowl, cream together butter and sugar. Stir in beaten eggs and blend well. (Photo #1) Add sifted flour and mix lightly. (Photo #2) Add marmalade, mix, then fold in dried fruit. Mix evenly. (Photo #3) Fill a tart pan with the batter 4/5 full. Bake in a preheated oven at 180 °C (365 °F) for about 20 minutes until brown. Mix syrup and orange liqueur while the cake is baking. When baked, brush with the syrup while the cake is still hot. (Photo #4) Servings per Recipe Calories per Serving Ready In 8  one 18cm tart pan  0kcal 45 minutes butter 100g  sugar 50g  whole egg 100g  cake flour 100g  marmalade 100g  dried fruit mix 70g  sugar syrup 50g  orange liqueur 5g  【Preparation】 - Allow butter to soften at room temperature. - Sift flour. - Butter and flour the pan. (Not included in the ingredients list. Have an extra amount ready.