Moist, Mixed Fruit Cake Recipe

par
  • 228 g Flour 1 3/4 cup
  • 226 g Butter 2 sticks/1 cup
  • 100 g Brown sugar 1/2 cup
  • 45 g Molasses 3 tbsp (can use brown sugar instead)
  • 3 Eggs
  • 1 tsp Cinnamon powder
  • 1 tsp Ground spices
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 180 ml Water 3/4 cup
  • Zest of 1 orange
  • Zest of 1 lemon
  • 600-800 g Dry Fruits and Nuts

Dry fruits and nuts are used in this recipe.

    • 175 g Raisins
  • 200 g Dried Cranberries
  • 200 g Prunes
  • 100 g Dates
  • 75 g Chopped Pecans
  • Nutmeg, cloves, cardamom, dry ginger

Instructions;

    1. In a medium saucepan, combine the butter with the raisins, cranberries, brown sugar, molasses and water and bring to a boil. Simmer over moderately high heat for 3-4 minutes, stirring occasionally.
    2. Remove from the heat and let stand for 45 minutes or until it is cool.
    3. Add the eggs (lightly beaten) and vanilla extract(optional), and the nuts.
    4. Add in the flour mix, which is Flour + Baking powder + Salt + Ground spices + Zest of orange and lemon. The taste of a fruit cake is mostly the aroma of that cake.
    5. Mix everything just until everything is well incorporated.
    6. Transfer the batter to the prepared pan. A 7-inch pan / 8-inch pan will work. Bake in the centre of the oven at 320 degrees Fahrenheit for about 75-90 minutes until a toothpick inserted in the centre comes out clean.
    7. A large baking tray (8 inches) will take slightly less baking time.
  2. Let the cake cool completely.

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