Ingredients
Instructions
Place the raisins in a bowl and pour boiling hot water over them. Leave the raisins to soak for a few minutes. Pour off the water and mix the raisins with cinnamon and rum. Leave the mixture to infuse for a while.
Chop the walnuts and mix them with the other dry ingredients.
Whisk quark and eggs together in a separate bowl and stir in the raisins.
Mix everything together and leave the dough to swell for about . 10 minutes. Transfer it into a 1.5-liter tin and bake for 80 minutes at 175 degrees Celsius on the bottom rack.
Cool the Christmas bread on a baking grill under a kitchen cloth. Don’t slice the bread until it’s cooled completely.
Nutritional information
| Per 100 g | |
|---|---|
| kcal | 319 g |
| protein | 14 g |
| carbohydrates | 10 g |
| fat | 24 g |
| fiber | 5 g |