Christmas Berlin bread
For one loaf:
2 eggs
2 tbsp warm water
250 g soft dark brown sugar
65 g Apfelkraut (apple conserve)
few drops rum
pinch allspice
2 tsp cinnamon
65 g grated chocolate
250 g flour
1 tsp baking powder
125 g whole almonds or hazelnuts
35 g candied lemon peel

Beat together eggs and water and gradually add the sugar. Beat until the mixture becomes thick and creamy. Mix in the Apfelkraut, spices, chocolate, flour, nuts and candied peel. Spread the mixture out (about 0,5 cm thick) onto a greased baking tray and bake for 15 to 20 minutes at 200-220°. When still hot, dust with icing sugar and cut into small squares.