Recipe Details
- Prep Time: 10 minutes (plus soaking time)
- Bake Time: 45–50 minutes
- Yield: 8–10 servings
- Baking Temp: 160°C (320°F) standard / 140°C fan-forced
Ingredients
- 500 g Mixed Dried Fruit: A blend of raisins, sultanas, currants, dried cranberries, and chopped glacé cherries.
- 375 ml Liquid Base: Unsweetened almond milk, oat milk, fresh orange juice, or strong brewed black tea.
- 250 g Self-Raising Flour: Sifted (substitute with 250 g plain flour + 2 tsp baking powder if needed).
Step-by-Step Instructions
- Soak the Fruit: Place the mixed dried fruit into a large bowl and pour over the liquid of your choice. Cover and let it soak for at least 2 hours (or overnight in the refrigerator) so the fruit plumps up and absorbs the moisture.
- Prep the Pan & Oven: Preheat your oven to 160°C (320°F). Grease and line an 18 cm (7-inch) round or square deep baking tin with baking paper.
- Combine: Add the sifted self-raising flour directly to the soaked fruit and any remaining liquid. Stir gently with a wooden spoon until just combined into a thick, uniform batter. Do not overmix.
- Bake: Spoon the mixture into the prepared tin and smooth the top with the back of a spoon. Bake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
- Cool & Slice: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice into thick squares or wedges.
Customization & Storage
- Flavor Boosts: Fold in 1 teaspoon of ground cinnamon, mixed spice, or vanilla extract before baking for extra warmth.
- Texture Additions: Add 50 g of chopped walnuts or pecans for crunch.
- Storage: Store slices in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 10 days.
- Freezing: Wrap individual slices in parchment paper and freeze for up to 3 months. Warm in a toaster oven or microwave before serving.