Fruit-Cake

Fruit Cake

Tweet SaveShare

Yields1 ServingPrep Time20 minsCook Time40 minsTotal Time1 hr

Ingredients
 40 g Raisins
 30 g Apricots
 60 g Dried Cranberries
 20 g Citrus Peels
 ¾ cup Hot Water
 ¼ tsp Salt
 1 tbsp Vinegar
 1 tbsp Vanilla Extract
 4 cups Brown Sugar
 120 ml Orange Juice
 100 g Mixed nuts
 1 tsp Baking Soda
Method:
1

Chop all the nuts and dry fruits into small pieces and keep them separately.

2

Add raisins, cranberries, apricots, and citrus peels in a large bowl. Add one cup of boiling water to the bowl and leave it aside.

3

In a mini spice mixer, add cinnamon, cloves, and nutmeg to blend everything. Mix

4

Once the dry fruit mixture cools down, preheat your oven at 170° C/338° F for 15 minutes.

5

Now add brown sugar, melted butter, orange juice, vanilla extract, and vinegar to the fruit mixture and stir everything together.

6

Take another big bowl and sieve maida, salt, spice powder, and soda to discard the coarse bits. Mix them all together and make a well in the middle.

7

Once the oven is preheated past 12 minutes, add the whole fruit mixture to the flour bowl.

8

Gently mix the flour and fruit mixture with a spatula, cleaning off the edges.

9

Add the chopped nuts and stir them in. Do not over mix!

10

Pour the batter into a cake pan and knock it on a flat surface to make sure the batter is settled in.

11

Bake it in an oven for 35-40 minutes at 170° C/338° F. If you’re using a bread loaf pan then bake it for 50-55 minutes.

12

Once it’s baked insert a toothpick in the center of the cake to make sure that it’s completely cooked.

13

Let it cool for 10-15 minutes before taking it out on a rack. Let it cool completely on the rack.

14

Dust some powdered sugar and serve it warm.

Ingredients

Ingredients
 40 g Raisins
 30 g Apricots
 60 g Dried Cranberries
 20 g Citrus Peels
 ¾ cup Hot Water
 ¼ tsp Salt
 1 tbsp Vinegar
 1 tbsp Vanilla Extract
 4 cups Brown Sugar
 120 ml Orange Juice
 100 g Mixed nuts
 1 tsp Baking Soda

Directions

Method:
1

Chop all the nuts and dry fruits into small pieces and keep them separately.

2

Add raisins, cranberries, apricots, and citrus peels in a large bowl. Add one cup of boiling water to the bowl and leave it aside.

3

In a mini spice mixer, add cinnamon, cloves, and nutmeg to blend everything. Mix

4

Once the dry fruit mixture cools down, preheat your oven at 170° C/338° F for 15 minutes.

5

Now add brown sugar, melted butter, orange juice, vanilla extract, and vinegar to the fruit mixture and stir everything together.

6

Take another big bowl and sieve maida, salt, spice powder, and soda to discard the coarse bits. Mix them all together and make a well in the middle.

7

Once the oven is preheated past 12 minutes, add the whole fruit mixture to the flour bowl.

8

Gently mix the flour and fruit mixture with a spatula, cleaning off the edges.

9

Add the chopped nuts and stir them in. Do not over mix!

10

Pour the batter into a cake pan and knock it on a flat surface to make sure the batter is settled in.

11

Bake it in an oven for 35-40 minutes at 170° C/338° F. If you’re using a bread loaf pan then bake it for 50-55 minutes.

12

Once it’s baked insert a toothpick in the center of the cake to make sure that it’s completely cooked.

13

Let it cool for 10-15 minutes before taking it out on a rack. Let it cool completely on the rack.

14

Dust some powdered sugar and serve it warm.

Fruit Cake