1 Cup Flour, plus 3 Tablespoon.
1 Package dry Yeast
2 tablespoon, lukewarm Water
3 Tablespoon Sugar
8 Teaspoon butter
1/2 Teaspoon Orange peel, grated
1/2 Teaspoon Brandy extract
3 Ounce Mixed dried fruit, coarsely chopped
Sift together flour and salt onto sheet of wax paper; set aside.
In bowl dissolve yeast in water; add 1 teaspoon sugar and stir until it's dissolved.
Let raise about 5 minutes.
In a electric mixermat medium speed, beat eggs with remaining sugar untill sparkling, add the butter, beat until the mixture becomes combined, still beating add orange peel, brandy extract. Add yeast mixture, then gradually beat in sifted flour; beat at high speed for 6 minutes.
Add dried fruit, beating until it's
combined. Cover bowl with plastic wrap and let it raise in warm area until dough's volume is doubled, about 40 minutes.
Preheat oven to 400.
Spray 3−cup fluted mold with nonstick cooking spray.
Punch dough down, then transfer it into prepared mold; bake it
for 10 minutes. Reduce oven temperature to 325 and bake it until top
is browned and cake begins to pull away from mold, about 30 minutes more
(cover with foil it's browning too quickly)