Name: Danish fruit and nut cake
Yield: 10 servings
Cuisine: Bake
Ingredients: 360.00 g flour cake; 5.00 ml salt; 60.00 ml sugar; 60.00 g margarine; 10.00 g Superbake Instant Yeast; 1.00 eggs large, beaten; 125.00 ml water tepid; 125.00 g cream cheese smooth; 100.00 g sugar; 100.00 g dried fruit mix; 100.00 g pecan nuts chopped; eggs; 100.00 g sugar; 125.00 ml water

Recipe Disclaimer

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Ingredients (14)

360.00 g	flour — cake
5.00 ml	salt
60.00 ml	sugar
60.00 g	margarine
10.00 g	Superbake Instant Yeast
1.00	eggs — large, beaten
125.00 ml	water — tepid

FILLING

125.00 g	cream cheese — smooth
100.00 g	sugar
100.00 g	dried fruit mix
100.00 g	pecan nuts — chopped
	eggs

Glaze

100.00 g	sugar
125.00 ml	water

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Method:

Mix all dry ingredients together, then rub the margarine into the flour with the fingertips. Add the yeast and mix.
Add beaten egg and enough lukewarm water to form a soft dough. Knead the dough well until smooth and elastic, about 10 minutes by hand or 5 minutes using an electric mixer.
Place the dough on a lightly floured surface, cover with greased plastic wrap and leave to rest for 10 minutes.
Mix cream cheese and sugar together lightly.
Knock the dough down, roll into a rectangle, 5 mm thick and spread the cream cheese mixture over the dough. Sprinkle with glacé fruit mix and chopped nuts.
Roll the dough up starting with the wide side and place it, fold side down, onto a greased baking tray.
Cut the dough right through, from the centre to both ends, leave a 2,5 cm piece intact, in the middle. Lift and spread dough out to form wings in the shape of a butterfly.
Cover with greased plastic and allow to rise in a warm place until double in volume, about 20 to 30 minutes.
To make the glaze, dissolve the sugar in the water and stir over low heat until slightly thickened.
Brush with egg and bake in a preheated oven at 180 ºC (350 ºF) for about 30 minutes or until golden brown.
Brush with glaze.