Saucepan@saucepan · Shared this recipeFollowAmerican · dessertEasy Moist Fruit CakeA moist, dense fruit cake made with boiled dried fruits, dates, walnuts, and warm spices, finished with an orange syrup and rested for two days.total49 hr 35 minprep20 mincook1 hr 15 minservings12Original recipe on cakesbymk.comKeep this recipeAdd a copy of Easy Moist Fruit Cake to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients12 servingsBack to 12 servings0.75 cup unsalted butter0.75 cup soft brown sugar2 cup dried fruits ), I used a combination of sultanas, raisins, currants, red and green glace cherries and citrus peel (see note 10.5 cup dates, pitted and cut into small pieces, see note 20.667 cup store bought sweetened orange juice, like Just Juice, Tropicana etc.1.5 tbsp orange zest, the zest of about 1 medium sized orange. The juice of the orange will be used later in the syrup.2 tbsp molasses1.75 cup all purpose flour1.5 tsp baking powder0.5 tsp salt, omit if using salted butter1.5 tsp cinnamon powder0.5 tsp ground ginger powder0.25 tsp nutmeg1 tsp all spice0.25 cup unflavoured vegetable oil, I use canola oil3 large eggs, room temperature1 cup walnuts, halved3 tbsp freshly squeezed orange juice1.75 tbsp white granulated sugarStepsClear checksTap an ingredient or step to check it off.1Step 1: In a large saucepan, combine the unsalted butter, soft brown sugar, dried fruits, dates (if using firm dates), orange juice, orange zest, and molasses. Bring to a simmer over medium heat, and once simmering, let it simmer for a few more minutes.2Step 2: Pour the mixture into a large shallow dish to cool. To speed up cooling, place it in the freezer for about 45 minutes. Once ready, it should have thickened. Make sure it is at room temperature (not hot or cold) before proceeding.3Step 3: Preheat the oven to 140 °C (285°F) with the fan on, and grease an 8x3 inch cake tin, lining the bottom with baking paper.4Step 4: Sift together the flour, baking powder, salt, cinnamon powder, ground ginger powder, nutmeg, and all spice. Mix with a whisk or fork and set aside.5Step 5: In a small bowl, combine the vegetable oil and eggs. Whisk with a fork and set aside.6Step 6: In a large bowl, add the boiled fruit mixture (at room temperature) and the oil/egg mixture. Fold with a spatula until well combined. The mixture is thick, so it may take some mixing.7Step 7: Add the walnuts (and dates if not added to the boiled fruit mixture) and fold until well combined.8Step 8: Add the sifted dry ingredients and fold until just combined. Do not overmix; mix only until no streaks of flour remain.9Step 9: Pour the batter into the cake tin and spread evenly. Drop the tin lightly on the counter to remove large air bubbles, then bake for 75-85 minutes, or until a skewer or knife inserted into the centre comes out clean.10Step 10: Allow the cake to cool in the tin for 30 minutes, then run a thin knife around the edges to release it, and turn it out onto a wire rack (right side up) to cool.11Step 11: While the cake cools, prepare the orange syrup: combine the orange juice and sugar in a bowl, then heat (microwave or stovetop) until the sugar is completely dissolved.12Step 12: Using a pastry brush, brush the orange syrup all over the top and sides of the cake while it is still warm. Use all the syrup.13Step 13: Wrap the cake in two layers of foil and place it in an airtight container. Leave it in a cool dry place for 48 hours before serving.getsaucepan.com/r/670fecfa-9158-4cd4-b3e7-718269ef72c8 · Original: https://cakesbymk.com/recipe/easy-moist-fruit-cake/
