Moist Mixed Fruit Cake

Ingredients:

• 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, or substitute with brown sugar)
• 1 teaspoon cinnamon powder
• 1 teaspoon mixed ground spices
• 1 teaspoon baking powder
• 180 ml water (3/4 cup)

Additional:

• 2 cups mixed dried fruits (raisins, currants, chopped dates, candied peel)
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the fruit base
   In a saucepan, combine butter, brown sugar, molasses, water, and dried fruits.
   Bring to a gentle boil, then reduce heat and simmer for 5–10 minutes.
   Remove from heat and let it cool completely.
2. Preheat oven
   Preheat your oven to 160°C (320°F). Grease and line a loaf or round cake pan.
3. Mix dry ingredients
   In a bowl, sift together flour, baking powder, cinnamon, and mixed spices.
4. Combine wet ingredients
   Once the fruit mixture is cool, beat in the eggs and vanilla extract.
5. Make the batter
   Gradually fold the dry ingredients into the fruit mixture until well combined.
6. Bake
   Pour the batter into the prepared pan and smooth the top.
   Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and serve
   Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Tips

• For richer flavor, soak dried fruits in tea or orange juice before cooking.
• Store wrapped tightly; flavor improves after a day or two.
• Can be brushed with a little syrup or juice for extra moisture.