Step 1: The soaking
250gms dried fruits (I used dates, figs, raisins and sultanas)
2 cups brandy (in portions)
Juice and zest of 1 orange
Juice and zest of 1/2 lime
Method:
Mix above ingredients together (using 1/2 cup of brandy at a time). Let is soak for 24hrs/till fruits have soaked up all the liquid. Stir daily to check. Top up with more brandy when fully soaked up.
(I soaked for 3 weeks prior to making the cake. Should be soaked for atleast 24hours using 1/2 cup brandy)
The cake
Preheat over to 160 degree Celcius (fan assisted)
Line a cake loaf tin with baking paper
Start with the cake
Step 2:
1 cup strong instant coffee
1 tsp baking soda
50 gms dark chocolate (roughly chopped)
Soaked fruits (from Step 1)
Method:
Soak the above ingredients together while you make the rest of the cake batter. The chocolate should melt in the hot coffee. Stir occasionally
Step 3:
200 gms plain flour
1/2 tsp baking powder
1/4 tsp cinnamon powder
1/8 tsp nutmeg powder
75gms butter (room temperature)
75 gms sugar
125 gms dark brown sugar
2 eggs
1/2 tsp vanilla extract
100 gms mixed nuts- lightly toasted and cooled (I used whole and flaked almonds and walnuts)
Method:
1. Sift the flour, baking powder, cinnamon and nutmeg powder. Keep aside.
2. Beat the egg whites till they form soft peaks. Keep aside.
3. Cream the butter, sugar and egg yolks till well mixed. Add the vanilla extract and mix again.
4. To the butter and sugar mixture, alternatively fold in in parts the flour, soaked fruit coffee mixture (step 2) and beaten egg whites. Repeat till all the ingredients are well mixed.
5. Finally add the toasted nuts. Mix well.
6. Pour batter into prepared cake tin and bake on middle/lower shelf for around 50-60 mins or until skewer inserted in cake comes out clean.
7. Leave to cool for 10-15 mins and remove from cake tin. Leave to cool completely on a wire rack.
Enjoy!
