Ingredients
Method
- Mix all the dry fruits in a bowl. Dry fruits like Raisins often contain dirt or stones so its recommended to rinse them well before soaking or consuming. I like to pour water on them in a deep bowl, then rub them well and then transfer to a sieve. Discard the water and repeat the process few times till water gets clear.
- Spread out the washed dry fruits on tissues and pat them dry with a tissue. Chop all the dry fruits into smaller even cuts for a better flavor and texture. Kitchen Scissors helps to cut the bigger fruits like dates, kiwi etc. Oil your knife or scissors for a faster chopping. Chopping the raisins also helps to release their natural juices. Transfer the chopped fruits in a clean and dry glass bowl. Pour Orange Juice just enough to submerge all the dry fruits. Give it a mix. Rest covered airtight either overnight or upto 24 hours if using packaged orange juice.
- Mix all the chopped dry fruits with orange juice. Cover airtight overnight refrigerated or Upto 24 hours. I used packaged orange juice. Strain and reserve the juices. Coat with 3-4 tablespoon flour.
- Beat softened butter and dark muscovado sugar till creamy. Add the eggs one at a time mixing well. Add the cooled caramel syrup and vanilla essence.Β
- Sift together all the Dry Ingredients, add to the batter in batches folding gently. Add the coated dry fruits, chopped nuts, orange zest.
- Bake @170C preheated oven for 60-65 mins in an 8 inch round pan. Brush with the reserved juices while still hot. Allow to cool completely.Tastes best next day.
Video
Notes
If you do not have time for overnight soaking, then you canΒ microwave the fruits with the orange juice for a min, mix well and again repeat the process. Cover immediately with a lid and let it rest inside the oven or in a warm place for 1 hour. Once you see the fruits getting plumped you can use it right away after straining.