Ingredients:
- 1 cup (150g) mixed dried fruits (raisins, currants, sultanas, chopped dates, apricots, etc.)
- 1/2 cup (75g) chopped dried figs or prunes
- 1/2 cup (80g) chopped nuts (walnuts, almonds, cashews, etc.)
- 1/4 cup (60ml) orange juice (or apple juice)
- 1/4 cup (60ml) water
- 1/2 cup (120g) brown sugar (or jaggery)
- 1/2 cup (120ml) vegetable oil (or melted butter for non-vegan)
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 cup (120g) whole wheat flour (or all-purpose flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1/2 cup (120ml) coconut milk (or any plant-based milk)
- 1 tbsp apple cider vinegar (helps the cake rise)
- 1 tbsp molasses or dark treacle (optional, for color and deeper flavor)
Optional for soaking:
- 1/4 cup rum or brandy (optional but highly recommended for an authentic fruit cake flavor)
- Extra dried fruits (soaked overnight in rum/brandy)
Instructions:
Soak the dried fruits (overnight or 1-2 hours before):
In a bowl, combine all the dried fruits (raisins, currants, figs, etc.) and chopped nuts.
Add orange juice, water, and rum/brandy (optional). If you have time, let this mixture soak overnight. If not, at least 1-2 hours will work. The fruits will soak up the liquid and become plump and juicy.
Preheat the oven:
Preheat your oven to 160°C (320°F). Grease and line an 8-inch round or square cake pan with parchment paper. You can also line the sides with double parchment paper to avoid the cake sticking.
Mix the wet ingredients:
In a large mixing bowl, whisk together brown sugar, oil, vanilla extract, lemon juice, coconut milk, and molasses (if using). Stir until the sugar dissolves.
Add the soaked fruits:
Add the soaked dried fruits and nuts (including any liquid) to the wet ingredients and mix well.
Prepare the dry ingredients:
In a separate bowl, sift together the whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
Combine wet and dry ingredients:
Gradually fold the dry ingredients into the wet mixture, stirring gently to combine. The batter will be thick, which is typical for fruit cakes. Don’t overmix.
Add the vinegar:
Stir in apple cider vinegar to activate the baking soda and give the cake a lighter texture.
Bake the cake:
Pour the batter into the prepared cake pan and spread it out evenly.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean (some moistness from the fruit is okay).
Tip: If the top starts to brown too quickly, cover the cake with foil and continue baking.
Cool and store:
Let the cake cool completely in the pan before transferring it to a wire rack. Once cooled, you can wrap it in a cloth or parchment paper and store it in an airtight container. This fruit cake improves with age, so if you can, allow it to rest for a few days before serving. You can also "feed" the cake with more rum or brandy every couple of days for an extra kick.
Tips & Tricks:
Soak the fruits: The longer the dried fruits soak, the juicier and richer the flavor of your cake will be. If you're short on time, soak for at least an hour, but overnight is best for maximum flavor.
Flour choice: You can use whole wheat flour for a healthier option, but if you prefer a lighter, softer cake, use all-purpose flour instead.
Add your spices: Adjust the spices to your preference. If you like a more intense flavor, you can add a pinch of cloves or allspice.
Vegan options: This recipe is already vegan (if using plant-based milk and oil), but if you’re looking for a more authentic texture, you can use melted vegan butter instead of oil.
Alcohol: The rum or brandy adds depth to the flavor, but if you want to keep it alcohol-free, you can skip it and just soak the fruits in juice.
Storage:
- Aged flavor: This cake gets better as it ages! Store it in an airtight container, and it will last for up to 2 weeks at room temperature. If you're using alcohol, it can last even longer.
- Freezing: You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
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