Fruit Cake, Super Moist and Super Easy

🧂 Ingredients

• 150 g Demerara unrefined brown sugar
• 1 cup vegetable oil

  125ml
• 3 eggs

  about 195g with shell
• 100 g unsalted butter

  softened, room temperature
• 4 tbsp honey

  I used Manuka honey. Can be substituted with golden syrup or molasses.
• 250 g plain flour
• ½ tsp baking powder
• ¼ tsp fine salt
• ½ tsp cinnamon powder
• ½ tsp allspice powder
• ½ tsp nutmeg powder
• 150 g dried fruit mix (raisins, sultanas)
• 120 g dried prunes
• 80 g dried preserved ginger
• 80 g dried guava

  can be substituted with dried apricots, dried apples, dried figs, etc
• ½ cup Cognac

  can be substituted with brandy, whiskey, rum
• ½ cup fresh orange juice
• ½ cup Cognac

  can be substituted with brandy, whiskey, rum
• Cherries

  optional

Instructions

• 1 Cut the 120 g dried prunes, 80 g dried preserved ginger, 80 g dried guava into
  1cm pieces.
• 2 In a pot over medium low heat, add all fried fruits (including 150 g dried fruit
  mix (raisins, sultanas))and 1/2 cup fresh orange juice. Bring to a boil and
  reduce heat to simmer for another 3 minutes.
• 3 Remove from heat. Add 1/2 cup Cognac.
  
  Cover and let it cool completely while the dried fruits soak up the juice and
  alcohol for another 1-2 hours.
  
  Note: omit the alcohol for non-alcoholic version, just use double the portion of
  the orange juice.
• 4 Pre-heat oven to 170C / 338F  (conventional oven) or 150C / 302F (convection
  oven with fan).
• 5 Cream 100 g unsalted butter and 150 g Demerara unrefined brown sugar together in
  a large mixing bowl.
• 6 Then add 3 eggs, 4 tbsp honey, 1 cup vegetable oil.
• 7 Whisk all the wet ingredients into a smooth batter. 
  
  Note: it'll take a while of stirring to mix the oil and other wet ingredients
  into a smooth batter.
• 8 Sift all the dry ingredients (250 g plain flour, 1/2 tsp baking powder, 1/4 tsp
  fine salt, 1/2 tsp cinnamon powder, 1/2 tsp allspice powder, 1/2 tsp nutmeg
  powder) into the batter.
• 9 Mix with a whisk until all incorporated. Batter will be thick.
• 10 Add in the dried fruit mix and combine them well into the batter.
• 11 Transfer the batter into the cake pan up to 80% full.
  
  Tap the cake pan a few times on the table to release any air bubbles in the
  batter.
  
  Note: A 7" cake pan will be ideal for 1 cake. However as I do not have a 7", I
  am using a 6" and 4" non-stick bundt cake pan.
  
  If you are not using a non-stick cake pan, grease the cake pan with vegetable
  oil before pouring in the batter.
• 12 Bake in pre-heat oven for 70-85 minutes at 170C / 338F (conventional oven) or
  150C / 302F (convection oven with fan).
  
  Note: I baked the small 4" bundt cake size for 40 minutes. The 6" bundt cake
  size is baked for 85 minutes.
  
  To test the doneness of the cake, insert a chopstick or skewer in the middle of
  the cake, if it comes out clean, it’s done. 
  
  Underbaking the cake will result in a gooey cake centre.
• 13 Cool in the cake pan on a cooling rack for about 30 minutes. Then release the
  cake from the cake pan.
• 14 Poke holes on the cake. 
• 15 Drizzle 1/2 cup Cognac on the cake and use a brush to brush the alcohol all
  over.
• 16 Wrap the cake in cling wrap. Let the flavour of the cake develop over at least
  48 hours before serving.
• 17 Before serving, decorate the cake with Cherries (optional).
• 18 Serve and enjoy!

Nutrition Info