Hemelse Vrugtekoek Brood

Bestanddele:

• 2 koppies (250g) koekmeel
• 1 koppie (200g) ligbruin suiker
• 1 koppie (240g) botter of margarien, sag gemaak
• 4 groot eiers
• 1½ koppie (250g) gemengde droë vrugte (rosyntjies, korente, dadels, gekapte kersies, ens.)
• ¼ koppie (60ml) lemoensap of rum
• 1 teelepel bakpoeier
• ½ teelepel koeksoda (baking soda)
• 1 teelepel gemengde speserye of kaneel
• ½ teelepel neutmuskaat
• ¼ teelepel sout
• 1 teelepel vanillageursel
• 1 teelepel gerasperde lemoen- of suurlemoenskil

Metode:

Week die vrugte:

1. Gooi die gemengde droë vrugte in ’n bak en gooi die lemoensap of rum daaroor.
2. Laat staan vir 30 minute (of oornag vir ’n dieper geur).
3. Klop botter en suiker:
4. Klop die botter en bruin suiker saam tot dit lig en romerig is.

Voeg eiers by:

1. Voeg die eiers een vir een by en klop goed na elke byvoeging.
2. Voeg geurmiddels by:
3. Roer die vanilla en gerasperde skil in.

Meng droë bestanddele:

1. Meng in ’n aparte bak die meel, bakpoeier, koeksoda, sout en speserye saam.

Meng alles saam:

1. Voeg die droë mengsel geleidelik by die bottermengsel, afwisselend met die geweekte vrugte (saam met enige oorblywende sap).
2. Meng liggies tot alles mooi saamgevou is.

Bak:

1. Giet in ’n gesmeerde en uitgevoerde broodpan.
2. Bak by 160°C vir 60–70 minute, of totdat ’n toetspen skoon uitkom.

Afkoel & afronding:

1. Laat vir 10 minute afkoel in die pan, haal dan uit en laat verder afkoel op ’n draadrak.
2. Vir ekstra geur en glans – verf die warm koek met ’n bietjie rum, brandewyn of vrugtesiroop.

Wenke:

• Jy kan neute, kersies of selfs gedroogde pynappelstukke byvoeg vir ekstra tekstuur.
• Hou dit in foelie toegedraai in ’n lugdigte houer — dit bly dae lank heerlik klam.
• Hierdie resep werk ook perfek as klein vrugtekoekies of geskenkbroodjies.

<<< TRANSLATION >>>

Heavenly Fruit Cake Bread

Ingredients:

• 2 cups (250g) cake flour
• 1 cup (200g) light brown sugar
• 1 cup (240g) butter or margarine, softened
• 4 large eggs
• 1½ cups (250g) mixed dried fruit (raisins, currants, dates, chopped cherries, etc.)
• ¼ cup (60ml) orange juice or rum
• 1 tsp baking powder
• ½ teaspoon baking soda
• 1 teaspoon mixed spices or cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• 1 teaspoon vanilla essence
• 1 teaspoon grated orange or lemon peel

Method:

Soak the fruit:

1. Put the mixed dried fruit in a bowl and pour the orange juice or rum over it.
2. Let stand for 30 minutes (or overnight for a deeper flavor).
3. Creating butter and sugar:
4. Beat the butter and brown sugar together until light and creamy.

Add eggs:

1. Add the eggs one at a time, beating well after each addition.
2. Add flavorings:
3. Stir in the vanilla and grated zest.

Mix dry ingredients:

1. In a separate bowl, mix together the flour, baking powder, baking soda, salt and spices.

Mix everything together:

1. Add the dry mixture gradually to the butter mixture, alternating with the soaked fruit (along with any remaining juice).
2. Mix gently until everything is well combined.

Bake:

1. Pour into a greased and lined loaf pan.
2. Bake at 160°C for 60–70 minutes, or until a skewer inserted into the batter comes out clean comes out.

Cooling & finishing:

1. Let cool in the pan for 10 minutes, then remove and let cool further on a wire rack.
2. For extra flavor and shine – brush the warm cake with a little rum, brandy or fruit syrup.

Tips:

• You can add nuts, cherries or even dried pineapple pieces for extra texture.
• Keep it wrapped in foil in an airtight container — it stays wonderfully moist for days.
• This recipe also works perfectly as small fruit cookies or gift sandwiches.