INGREDIENTS
150 gm dried cranberries, 200 gm prunes roughly chopped, 150 gm raisins, Zest and juice of 1 lemon, 2 tbsp orange zest, 150 ml orange juice, 150 gm butter, 200 gm all-purpose flour, 1 tsp cinnamon powder, ¼ tsp clove powder, 3 eggs, ½ tsp baking powder, 1 tsp vanilla essence, 175 gm brown sugar
METHOD
• In a large bowl, add cranberries, prunes and raisins. Add juice and zest of lemon, orange juice and orange zest. Let it soak overnight.
• Preheat the oven at 160°C. Grease and line the 9-inch diameter pan on the base and around the periphery.
• Transfer the soaked fruit mixture into a pan. Simmer for 3-4 minutes. Take off heat and cool.
• In a bowl, mix all purpose flour and baking powder. Keep it aside. In another bowl, beat together butter and sugar. Add eggs and mix well. Now add vanilla essence, cinnamon and clove powder. Mix.
• Add fruit mixture along with the juice and flour mixture. Fold everything well.
• Transfer the mixture to the lined pan and level it evenly with a spatula.
• Bake the cake for 50 minutes or until skewer comes out clean.
• Carefully take the cake out of the pan and peel off the parchment paper.
• Wrap the cake well with cling film and store. Cut and serve.
