A moist fruit cake with special aroma

Indulge in the divine flavors of a STROH-infused fruit cake. This moist and rich delight is packed with a medley of succulent fruits and a hint of warm, aromatic rum. Each bite is a symphony of sweetness. Perfect for celebrations or as a decadent treat, this fruit cake with STROH is a true delight for the senses.

Ingredients for 1 loaf

  • 120 g dried apricots
  • 75 g raisins
  • 75 g cranberries (dried)
  • 125 ml STROH 60
  • 250 g spelt flour
  • 150 g plain flour
  • 130 ml milk
  • ½ cube yeast (or 1 pkg. dry yeast)
  • 1 pkg. vanilla sugar
  • 1,5 tsp gingerbread spice
  • 3 caps of STROH 60
  • 90 g butter (melted)
  • 150 g quark
  • 3 eggs (medium-sized)
  • 1 pinch of salt
  • butter for greasing



  • Cut the apricots in pieces.
  • Put the apricot pieces, raisins and cranberries into a pot. Add STROH and let it boil briefly.
  • Let it rest and cool in the fridge for about two hours.
  • Heat the milk. Dissolve the yeast into the milk.
  • Put the flour and the spelt flour into a bowl.
  • Add the milk with the yeast, quark, vanilla sugar, STROH and melted butter. Mix everything into a dough.
  • Put a towel over the bowl and allow the dough to rise on a warm place.
  • Preheat the oven to 180 °C. Take the dough out of the bowl and knead it shortly.
  • Knead the fruits into the dough.
  • Put the dough into a greased loaf cake tin and let it rise again briefly.
  • Bake the bread for 50 minutes.
  • Dust it with icing sugar.


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