Moist Fruit Cake

Ingredients

• 300g raisins
• 150g diced dried apricots
• 75g mixed peel 
• 150g cherries
• 180g dates
• 3/4 cup walnuts 
• 1 1/2 cups brown sugar 
• 1/2 cup vegetable oil
• 5 tbsp honey
• 1/2 tsp spice
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 2/3 cups sonora wheat flour 
• 250g marzipan
• 250g  white fondant
• 1 cup + 2 tbsp apple juice
• 115g  butter
• 500ml pouring custard
• 4 eggs
• 1/2 tsp salt
• 1/2 tsp baking powder

Method

Combine the dried fruit and juice in a large container suitable for microwave use. Heat in the microwave on high for 1 and a half minutes or until the mixture is hot.

Mix the fruit thoroughly in the liquid to ensure even coating. Afterward, cover the mixture and allow it to rest for one hour to absorb the liquid and cool down.

Preheat the oven to 160°C. Prepare a round cake pan by greasing it and lining it with baking parchment.

Employ mixer to combine the butter and sugar, beating them until the mixture is smooth and creamy.

Add salt, spices and baking powder and beat until mixed well.

Add eggs, one at a time, beating until mixed together.

Stir the flour.

Once the mixture is predominantly combined, gently fold in the fruit mixture (ensuring to include all the additional liquid from the bowl) and the walnuts.

Transfer the mixture into a cake pan, cover it with aluminum foil, and bake for two and a half hours. After this time, remove the foil and continue baking for an additional 30 to 45 minutes, or until a skewer inserted into the center emerges clean, free of any batter (begin checking at the 30-minute mark).

Remove from the oven and allow to cool for 20 minutes prior to moving to a cooling rack. Ensure it is completely cooled before serving.

To enhance the traditional experience, serve with custard. You may opt for either homemade custard or store-bought pouring custard, which can be elevated by incorporating vanilla seed paste.