A rich and moist fruit cake made with fruits and nuts boiled in chocolate milk instead of soaking in alcohol. The addition of cocoa powder adds a rich colour to the cake without making it chocolatey.

Ingredients

For the cake batter

• For preparing fruits & nut mix
  • 1 cup or 150g raisins
  • 5 no. or 30g chopped dates
  • 2 tbsp or 25g dried cranberries
  • 1/2 cup or 50g chopped cashew
  • 1/3 cup or 50g tutti frutti
  • 3 tbsp or 35g candied citrus peel
  • 400 ml milk
  • 2 heaped tsp cocoa powder
• For the caramel syrup
  • 1/2 cup granulated sugar
  • 2 tbsp water
  • 1/4 cup boiling water
• 1 1/2 cup or 180g plain flour
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1/2 cup granulated sugar
• 120g softened unsalted butter
• 1/4 cup vegetable oil
• 2 eggs
• 1 1/2 tsp vanilla extract
• 35g tutti frutti
• 1/4 tsp salt

For the glaze (optional)

• 1/4 cup granulated sugar
• 1/4 cup water

Method

1) Take raisins, chopped dates, dried cranberries, chopped cashew, tutti frutti and candied citrus peel in a pan. Add 400ml milk and 2 heaped tsp of cocoa powder. (You can use sweetened or unsweetened cocoa powder.) Cook until the milk is absorbed. Drain the milk and allow to cool down.

2) For making the caramel syrup, take 1/2 cup sugar in a pan. Add 2 tbsp water. In medium-low heat, heat until the sugar turns brown. Swirl the pan 2-3 times in between. Do not over-burn the syrup as it might taste bitter. Remove from heat. Slowly add 1/4 cup of boiling water. Mix well and allow to cool down.

3) Mix together 180g plain flour, 1 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground cloves and 1/8 tsp ground nutmeg. Keep aside.

4) Take 120g softened butter in a large bowl. Add 1/4 cup vegetable oil and 1/2 cup sugar. Beat well using a beater or a blender.

5) Add 2 eggs and beat again for 1 minute.

6) Add 1 1/2 tsp vanilla extract, caramel syrup and 1/4 tsp salt. Beat again until well combined.

7) Sieve in the dry ingredients into the bowl. Mix with a spatula until combined.

8) Add 35g of tutti frutti and the boiled fruits and nut into it. Fold the batter.

9) Transfer to a lined and greased 8″ cake tin and level with a spatula. Tap 3-4 times to knock out the air.

10) Bake in a preheated oven at 180°C for 55-60 minutes or until the skewer inserted comes out clean. At around 30 minutes of baking, place an aluminium foil on top of the cake to avoid browning.

11) For preparing the glaze, take 1/4 cup sugar and 1/4 cup water in a pan. Heat until the sugar is dissolved.

12) Brush the sugar solution on top of the cake when it is out from the oven.

13) Allow to cool down completely preferably overnight. It is best to slice the cake after a day for a perfect piece of cake.