Kletzenbrot

Brown sugar and eggs are beaten until creamy, then add the unpeeled, only split almond kernels, the quartered hazelnuts, the figs cut into narrow strips, the crushed cinnamon, raisins, candied lemon peel and the flour mixed and sifted with the baking powder. Work everything together well and bake the Kletzenbrot in a greased loaf pan. Baking time: 60 min at about 180 °C

(To be baked for two to three weeks – wrapped in aluminum foil) **

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