Honey fruit bread

Name: Honey fruit bread
Total time: 1 h 15 min
Yield: about 16 slices
Cuisine: Hungarian
Ingredients: 250 g plain flour; 225 g lukewarm honey; grated zest of 1/2 lemon; 1 teaspoon ground cloves; 1 teaspoon cinnamon; 60 g melted butter; 1 egg; 1 egg yolk; 40 g candied lemon peel, diced; 40 g raisins; 40 g dried prunes, diced; 40 g toasted hazelnuts, roughly chopped; 1 teaspoon baking powder; 1/2 teaspoon bicarbonate of soda; butter and flour for the tin

Time: 1 hour 15 minutesabout 16 slicesapprox. 190 kcal / serving (estimated)approx. 4 g protein / serving

Honey fruit bread is a festive old Hungarian bake: moist, spiced, sweetened with honey and enriched with dried fruit and hazelnuts. A Christmas table favourite. It tastes best after a day of resting.

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Method

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Heat the oven to 160 °C (145 °C fan). Butter a 25 cm loaf tin and dust with flour.
Mix the lukewarm honey with the butter, egg, egg yolk, lemon zest and spices until smooth.
Mix the flour with the baking powder and bicarbonate and add to the honey mixture. Stir just until combined.
Fold in the candied lemon peel, raisins, prunes and hazelnuts. You can toss the fruit in 1 tablespoon of flour first so it does not sink.
Smooth the batter into the tin and bake for 45-50 minutes until a skewer comes out clean. If the top browns too quickly, cover it with foil.
Leave in the tin for 10 minutes, then cool on a rack. Wrap in foil and rest for a day for a softer, tastier loaf. Keeps for 1 week in a tin.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Use the honey only lukewarm.
Toss the fruit in flour.
Rest wrapped in foil for a day.
Delicious spread with butter, with coffee or tea.

Frequently asked questions

How long does it keep?

Wrapped in foil 1 week; frozen 2 months.

Other fruit?

Dried figs, apricots, walnuts.

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