Moist Fruit Cake (Print Version)
# Ingredients:
01 -
166g (2/3 cup) orange juice, sweetened.
02 -
170g (3/4 cup) butter, unsalted.
03 -
150g (3/4 cup) brown sugar, soft.
04 -
36g (2 tablespoons) molasses.
05 -
350g (2 cups) mixed dried fruits (raisins, currants, peel, cherries, sultanas).
06 -
100g (1/2 cup) dates, chopped and pitted.
07 -
20g (1 3/4 tablespoons) sugar, white, for syrup.
08 -
1 teaspoon allspice powder.
09 -
1 1/2 teaspoons cinnamon powder.
10 -
100g (1 cup) walnuts, halved.
11 -
210g (1 3/4 cups) plain flour.
12 -
50g (3 tablespoons) orange juice, fresh, for syrup.
13 -
1/4 teaspoon nutmeg powder.
14 -
1/4 cup (52g) vegetable oil.
15 -
1 1/2 teaspoons baking powder.
16 -
3 large eggs, brought to room temperature.
17 -
1/2 teaspoon ground ginger.
18 -
1/2 teaspoon salt.
19 -
1 1/2 tablespoons grated orange zest.
# Instructions:
01 -
Cook sugar, butter, fruit, orange zest and juice, molasses, and dates all together. Let it cool completely.
02 -
Whisk dry items. Mix eggs and oil in another bowl. Gently stir cooled fruit mix with both mixtures and fold in walnuts.
03 -
Spoon into a round 8x3-inch pan. Place in the oven at 140°C fan setting for 75-85 mins.
04 -
Stir sugar with fresh orange juice over low heat until dissolved. Paint onto the cake while warm.
05 -
Seal the cake tightly in foil and leave it in a container for two full days before cutting.
# Notes:
01 -
Let the cake sit for two whole days before slicing.
02 -
Feel free to adjust the dried fruit combo to your liking.
03 -
Use grams to get the measurements spot on.