Recipe by Missy Wombat
It doesn't get much easier than this! Use good quality fruit for even more flavour. From chef Wendy Taylor from the North Coast NSW, Australia
Top Review by Mirj
I was so excited when I saw this recipe in the database, especially since we have a holiday coming up in which we eat a lot of dried fruit and dried fruit-based dishes. I had a few questions about how the fruit should be prepared (cut up, left whole), and precisely what the chef meant by orange juice concentrate, since I know that this can mean different things in different parts of the world. I never really got any answers from the chef and attempted to make this based on what I could figure out on my own. I cut up the fruit and mixed it with the rest of the ingredients, not changing a thing. During the first 20 minutes at 200 degrees C the top already was starting to brown. This is probably due to the high sugar content of the fruit and the orange juice concentrate. I covered the cake with a sheet of silver foil and continued to follow directions, lowering the heat to 175 C after 20 minutes and then 20 minutes after that lowering it to 140. It didn't take long till I could smell the cake starting to burn. I took the cake out after only an hour and a half instead of leaving it in there for the 2 - 2 1/2 hours called for in the recipe. I'm sure that if I had just left it in there on the timer I would have had either a fire in my oven or a black, charred mess. I was very sorry to have to throw out the cake, I wish there was some way I could have salvaged it. Dried fruit, especially a whole kilo of it, can be very expensive. I wish that Missy had at least answered my questions before I tried to make this cake, maybe it would have come out better. I will not be trying this one again.
- 1 kg mixed dried fruit, use some prunes and figs for extra richness
- 2 cups self raising flour
- 2 cups orange juice concentrate (I substitute 1 cup of juice with rum or try Baileys Irish cream)
- 1 tablespoon cocoa powder
- 2 teaspoons mixed spice (or 2 teaspoons cinnamon and ½ teaspoon ground cloves)
Directions See How It's Made
- Line a high cake tin with baking paper.
- Mix the ingredients together, pour into tin and bake at 200 C for 20 minutes, 175C for 20 minutes and 140 C until cooked- just over an hour in fan forced ovens.
- The whole cooking time is about 2- 2 ½ hours in total.