Preparation
- Whisk the eggs until frothy, add the rum flavouring and honey and mix well.
- Mix the flour, baking powder and cinnamon and stir into the egg mixture.
- Cut the dates and figs fairly coarsely, but chop the candied peel very finely.
- Stir the hazelnuts, dates, figs, raisins and candied peel into the batter until the fruit is evenly distributed.
- Line a loaf tin (about 20 cm) with baking paper, fill with the batter and bake in a preheated oven at 160 °C (conventional, top and bottom heat) for about 50 minutes; the source recipe gives 1 hour for a double quantity.
- Turn out of the tin, leave to cool and let it mature for 2 to 3 days wrapped in foil, then cut into thin slices.
Drink with it
Sherry-cask whisky · excellent match
Sherry cask whisky (Oloroso or PX), neat or with a drop of water
Dates, figs and raisins echo the dried-fruit and spice notes of the sherry cask, and the hazelnut matches the wood.
What Does the Cask Do to Whisky?Fortified wine · excellent match
Tawny Port or Oloroso dulce
Fig, date and nut are the typical notes of a tawny; it is the classic companion to fruit bread and Christmas cake.
Port wine: understanding Ruby, Tawny, and VintageCognac and brandy · good match
Cognac VSOP, neat
The dried fruit and spice of the Cognac suit the honey and cinnamon.
Cognac and Armagnac: Two Origins for BrandyDark beer · good match
Doppelbock
The malt sweetness and dried-fruit notes of a doppelbock combine with the dates and raisins.
Which beer goes with food? More than just pils with barbecue