Hutzelbrot

A simple but delicious cake recipe:

Dice dried fruit. Add port wine and 375 ml of water and soak for one night. Mix cinnamon, new spice, flour and anise in a baking bowl and make a well in the center. Crumble the yeast into it. Stir the yeast and two tablespoons of the liquid from the soaking water and a little bit of flour from the edge into a dampfl. Cover and let rise in a warm place for at least half an hour, until the dampfl bubbles. Drain the soaked fruit in a sieve. Collect the soaking liquid and make up to 200 ml with water. Warm it by hand. Add the soaking water, beet syrup, grated orange peel, orange juice and salt to the Dampfl form and knead well with the flour to a smooth dough. Add a little water if necessary. Add drained fruit, almonds and nuts, candied lemon peel and candied orange peel and knead. Dust dough with a little flour and let rise in a warm place for about 1 1/2 hours until doubled in size.

Knead dough well repeatedly on a floured surface.

Form two small loaves and decorate with almond kernels and cherries. Place the loaves on a baking tray and let them rise for another 20 minutes at room temperature. Preheat the oven to 175 °C, convection oven to 150 °C, gas mark 2. Bake the bread on the lowest shelf in the oven for 60-90 minutes. Brush frequently with melted butter (also from scratch after baking). Breads on a cake rack

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