Moist and Dark Fruit Cake

"Yang, sedap nya kek ni. Mak suka.."

Mom would usually SMS me once she's safely reached home. Instead, yesterday she called and told me how the cake was :)

Well, made this for mom to bring home yesterday, of course one of her favourite cake too. No more us, being her helper..then, she could easily serve this to any guest who came for Raya by next week and good thing, this cake could last up to 2 weeks, kept cool in the fridge. Initially, Mom requested for a steam fruit cake, but with that tiny steamer of mine..instead i decided to give this a try.

This is the new recipe I tried form the same book..seems the recipes were foolproof (till now) and simple to follow. Looks like, i'll be trying all the recipes in the book soon. :)

The cake looks dry on the outer, but if you touch it down it was soft! I'll probably be making another of this soon for me to taste too.

Recipe as follow;

175 g raisins

175g sultanas

175g pitted prunes

150g halved cherries

50g dried blackcurrants

50g dried cranberries

50g pitted dates

Grated zest of 1 orange

250 ml orange juice

175g pure butter, SCS

175g soft brown sugar

4 eggs, beaten

200g SRF

1 tbsp pure vanilla extract
A handful of toasted almond on top

- Soak all dried fruits into the orange juice over night.

- Take 1/2 of the soaked fruits and made to puree.

- Pre-heat oven at 150 Celsius and grease an 8 inch square pan.

- Beat butter & sugar till fluffy.

- Add in beaten eggs, mix well.

- Add in fruit puree and remainder soaked fruits.

- Add in vanilla. mix well.

- Pour in flour and stir well until well combined.

- Pour into pan, bake until a skewer inserted comes out clean. Before baking, I've arranged some leftover toasted whole almonds on top of the cake.

Sharing the cake page from the book. I omitted the butter cream topping.

Happy baking and let me know how'd you like it.. :)