Christmas Day in the Tyrolean Alps of Austria has often begun with a loaf of fruit bread. Rumor has it that the bread never goes bad. (Is it an Austrian version of fruitcake?)
- 2 cups whole wheat flour
- 1 cup white flour
- 2/3 cup brown sugar
- 3 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp salt
- 2 cups buttermilk
- 1 cup chopped nuts (walnuts, almonds, or choose your favorite)
- 1 cup chopped prunes
- 1 cup chopped dried figs
- 1 cup chopped dried dates
- 1/2 cup raisins
- 1/2 cup currants
Sift the flours, sugar, baking powder, baking soda, and salt into a bowl. Slowly add the buttermilk and stir the mixture into a smooth dough.
Mix in the nuts and dried fruits.
Place into a loaf pan and bake in a hot oven (350 degrees) for about an hour.
Based on a recipe from Around the World with the Trapp Family, by Maria Augusta Trapp. Pantheon, 1955.
"Christmas: The Global Celebration" Recipes
- Anoush Abour (Armenian Sweet Soup)
- Roast Stuffed Suckling Pig
- English Mincemeat Pies
- Brandy Butter
- Christmas Plum Pudding
More Austrian Recipes
This Archived Page created between 1994 and 2001. Modified August 2007