Liturgical Year : Recipes : Fruit Bread

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Catholic Recipe: Fruit Bread

INGREDIENTS

1 pound figs, chopped
1/2 pound dates, chopped
1/2 pound dried pears, chopped
1/2 pound dried prunes, chopped
1 cup raisins, chopped
1 cup candied orange peel, chopped
1 cup chopped walnuts
1 cup chopped hazelnuts
1 teaspoon ground cinnamon
dash ground cloves
1/4 cup rum
1 package active dry, or cake, yeast
1 cup sifted all-purpose flour
1/4 cup water
1 tablespoon vinegar
dash salt
3 oblaten wafers
1 egg, beaten
1 cup almonds, blanched, halved

Details

Yield: 3 fruit loaves
Prep Time: 2-2 1/2 hours
Difficulty: • • • •
Cost: $$$$
For Ages: 15+
Origin: Austria

Food Categories

Feasts

None

Seasons

Christmas

Also Called: Fruechtebrot

DIRECTIONS

Mix figs, dates, pears, prunes, raisins, orange peel, walnuts, hazelnuts, cinnamon, cloves, rum. Reserve overnight. Mix yeast with flour and water. Add vinegar, salt. Let rise in warm place 30 minutes. Combine yeast mixture with fruit mixture. Blend well. Form 3 oblong loaves. Place on oblaten. Brush with egg. Cover with halved almonds. Bake in 275° oven 1 1/2 hours. Yield, 3 fruit loaves

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965

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