Super Moist Fruit Cake Recipe
Super Moist Fruit Cake Recipe
INGREDIENTS
228 g Flour 1 3/4 cup
100 g Brown sugar 1/2 cup
45 g Mollasses 3 tbsp (can use brown sugar instead)
3 Eggs
1 tsp Cinnamon powder
1 tsp Ground All spices
1 tsp Baking powder
1/2 tsp Salt
180 ml Water 3/4 cup
Zest of 1 orange
Zest of 1 lemon
600-800 g Dry Fruits and nuts
Dry fruits and nuts I used in this recipe
175 g Raisins
200 g Dried Cranberries
200 g Prunes
100 g Dates
75 g Chopped Pecans
Spices I used in this recipe
Nutmeg,cloves,cardamom,dry ginger
INSTRUCTIONS
Step 1.Boil the dry fruits
In a medium saucepan, combine the butter with the raisins, cranberries, brown sugar,molasses and water and bring to a boil. Simmer over moderately high heat for 3-4 minutes, stirring occasionally. Remove from the heat and let stand for 45 minutes or until it is cool.
Step 2.Add all the rest of ingredients
Add the eggs (lightly beaten) and vanilla extract(optional) and the nuts.
Add in the flour mix which is Flour+Baking powder+Salt+Ground spices+Zest of orange and lemon.I didn't add the spices and the zest of lemon and orange into the boil mix because we need to preserve the fresh smell of those spices and that of lemon and orange.
The taste of a fruit cake is mostly the aroma of that cake 
Mix everything together, just until everything is well incorporated.
Step 3.Bake the fruit cake
Transfer the batter into the prepared pan.7 inch pan / 8 inch pan will work. Bake in the center of the oven @ 320F for about 75-90 minutes, until a toothpick inserted in the center comes out clean.
Large baking tray (8 inch) will take slightly less baking time.
Let the cake cool completely.
Unmold the cake and transfer to a serving platter. This fruit cake is best to serve the next day.The flavor and texture of cake improves a lot with that time.The cake may seem buttery and crumbly and less flavorful if we cut it immediately it is cooled.
