200 g of unsalted butter or margarine, softened
1/4 cup of all-purpose flour sifted into a 1/2 cup measuring cup
1/3 cup of honey
3 large eggs, at room temperature
3 tablespoons of brandy
1 1/4 cups of all-purpose flour
1 teaspoon of active dry yeast
1 cup of chopped almonds or hazelnuts
1 1/3 cups of dark raisins
1 1/3 cups of golden raisins
1/3 cup of crystallized cherries, halved
200 g of unsalted butter or margarine, softened
1/4 cup of all-purpose flour sifted into a 1/2 cup measuring cup
1/3 cup of honey
3 large eggs, at room temperature
3 tablespoons of brandy
1 1/4 cups of all-purpose flour
1 teaspoon of active dry yeast
1 cup of chopped almonds or hazelnuts
1 1/3 cups of dark raisins
1 1/3 cups of golden raisins
1/3 cup of crystallized cherries, halved
Beat the butter or margarine until creamy
Add the flour and honey and mix well with a wooden spoon
Add the eggs one at a time, mixing well after each addition
Add the brandy and mix until the flour dissolves
Mix in the flour mixed with yeast, then add the remaining ingredients gradually
Grease a 12 x 26 cm English-style loaf pan and pour in the batter
Bake in a moderate oven (180°C) for 60-70 minutes or until a toothpick inserted comes out clean
If it browns too much, cover lightly with aluminum foil or parchment paper
Let cool, then wrap in aluminum foil and store in the refrigerator
Note: This recipe can be made up to 15 days in advance
It can also be frozen for up to 2 months.
