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Danish Fruit & Nut Cake

Makes: 1 Danish Fruit and Nut Cake    Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes    Baking Time: 25 – 30 minutes

Ingredients

360 g Cake flour ( 3 x 250 ml / 3 cups )
5 ml Salt ( 1 tsp )
60 ml Sugar ( 4 tbsp )
250 g Butter
10 g Anchor Instant Yeast ( 1 packet )
80 ml Lukewarm water
2 Large eggs, beaten
Beaten egg, to brush

Filling

125 g Smooth cream cheese ( ½ tub )
100 g Castor sugar ( 125 ml / ½ cup )
100 g Glazed fruit ( 250 ml / 1 cup ), chopped
100 g Peacan nuts ( 1 packet ), chopped
Egg, to brush

Glaze

100 g Sugar  (250 ml / 1 cup )
125 ml Water ( ½ cup )
Icing sugar, to dust ( optional )

Method

  1. Mix the flour, salt and sugar together.
  2. Rub the butter into the mixture, keeping aside a few pieces of butter. Don’t rub in too finely to resemble breadcrumbs (should be coarse).
  3. Add the Anchor Instant Yeast and mix.
  4. Mix the water and beaten eggs together, add to the flour mixture and mix gently to form a crumbly dough.
  5. Place the dough in a bowl, cover with greased plastic and refrigerate for 12 – 24 hours.
  6. Mix all the ingredients for the filling until smooth
    and keep cold.
  7. Roll the dough out on a floured surface to a thickness of about
    5 mm, about 30 x 25 cm. (Sprinkle flour onto the work surface as well as onto the pastry, if necessary).
  8. Spread the cream cheese mixture over the surface of the pastry. Roll the pastry up, starting with the wide side and place it with the seal towards to bottom, onto a greased baking tray.
  9. Measure out 2.5 cm in the middle of the dough and leave uncut. Then cut the dough on either side of the 2.5 cm right through
    (full length of dough). Lift the cut ends and turn cut side up to form butterfly wings.
  10. Cover with greased plastic and allow to rise in a warm place for
    20 to 30 minutes.
  11. Brush gently and evenly with beaten egg and bake in a preheated oven at 180 ˚C / 350 ˚F for 25 – 30 minutes.
  12. Dissolve the sugar in the water and allow the mixture to heat slowly, stirring continuously. Allow to simmer for
    5 minutes, until slightly thick.
  13. Brush the pastry, whilst still warm, with the glaze, for a shiny finish. Allow to cool completely and dust lightly with icing sugar.
Danish Fruit & Nut Cake