Chocolate Fruit & Nut Cake - Christmas Special
For the cake
  • 1 + ¼ (150g) cup maida
  • ¼ cup (25g) cocoa powder
  • 1 teaspoon (5g) baking powder
  • ½ teaspoon (2.5g) baking soda
  • ¼ teaspoon (2g) cinnamon
  • ⅛ teaspoon (1g) ginger
  • ⅛ teaspoon (1g) clove
  • ⅛ teaspoon (1g) grated nutmeg
  • 1 teaspoon (5g) orange zest
  • ½ cup (110ml) vegetable oil
  • ¾ cup (150g) brown sugar
  • 4 eggs
  • 1 teaspoon (5g) vanilla extract
For soak
  • ⅓ cup (80ml) orange juice
  • ⅓ cup (75ml) water
  • 1 tablespoon (7ml) lemon juice
  • ¼ cup (40g) raisins
  • ¼ cup (48g) dried apricots
  • ⅛ cup (20g) dried cranberries
  • 1 cup (240g) tutti frutti
  • ⅛ cup (21g) prunes
For folding
  • ¼ cup (35g) almonds
  • ¼ cup (35g) cashews
  • ¼ cup (28g) walnuts
  1. In a saucepan, take orange juice, lemon juice and water.
  2. Add tutti frutti, raisins, dried apricots, dried cranberries and prunes to the juice mix and cook till the mixture thickens and the dry fruits absorb all the juices. Set aside.
  3. Pre-heat the oven to 160 degree C and line an 8 inch round cake pan with parchment paper.
  4. In a bowl whisk together flour, baking powder, baking soda, the spices and orange zest and set aside.
  5. Whisk together brown sugar and oil in a separate bowl until pale and well combined.
  6. Now add the eggs to the oil and sugar mixture and mix well.
  7. Add the vanilla extract.
  8. Gently fold in the dry ingredients and mix until everything is well combined and there are no large flour pockets in the batter. Do not over mix at this stage.
  9. Keep a small portion of the soaked dry fruits aside and fold in the rest along with the chopped walnuts, almonds and cashews in the batter and transfer the batter to the prepared cake pan.
  10. Bake at 165C for 45-50 minutes or only until a skewer inserted in the center comes out clean.
  11. Allow the cake to cool and serve!
Recipe by Bake with Shivesh at