Cake with Candied Fruit and Coconut

Cake with Candied Fruit and Coconut is a delightful treat that captures the essence of festive flavors in every bite. This moist and flavorful cake, enriched with a medley of dried fruits and coconut, is perfect for celebrations or as a comforting dessert for any occasion. Its unique combination of ingredients ensures that each slice bursts with sweetness and texture, making it an irresistible addition to your dessert repertoire. Let’s dive into the ingredients and step-by-step instructions for creating this delectable cake.

Ingredients

• 150 g desiccated coconut
• 60 ml hot water
• 200 g sugar
• 60 ml lukewarm water
• 200 g dates
• 150 g raisins
• 100 g candied cherries
• 50 g sliced almonds
• 100 g dried pumpkin
• 50 g dried papaya
• 50 g dried apricots
• 50 g dried ginger
• 30 g lemon peel
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cardamom (optional)
• 1 teaspoon vanilla extract
• 3 tablespoons golden syrup
• 60 ml rum
• 1/2 teaspoon almond extract (optional)
• 175 g plain flour
• 2-3 eggs
• 75 g butter
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• Raisins (to taste, for decorating)
• Golden syrup (to taste, for rubbing)

Directions

1. Mix the dates with raisins, cherries, almond slices, dried pumpkin, and papaya pieces in a bowl.
2. Add the apricots, ginger, and candied lemon peel to the fruit mixture. Season with cinnamon, cardamom, vanilla extract, and golden syrup. Then, add the rum and mix thoroughly. Cover the mixture and let it rest overnight. (If avoiding alcohol, you can substitute rum with brandy or use orange or grape juice.)
3. The next day, mix the grated coconut with hot water in a separate bowl and set aside.
4. In a pan, caramelize the sugar for 1-2 minutes until it starts to melt, then carefully stir in the lukewarm water followed by the coconut (expect some splattering, which is normal).
5. Allow the coconut mixture to cool before mixing it with the fruit mixture, eggs, softened butter, and a sifted blend of flour, baking powder, and baking soda.
6. Preheat your oven to 170 degrees C. Fill a lined baking dish with the combined mixture. Decorate the top with additional raisins.
7. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Once baked, brush the top of the cake with golden syrup, let cool, and then cut into pieces for serving.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 12 hours (including overnight resting)
Servings: 12
Nutrition Info (per slice): Approximately 250 calories, 5g protein, 20g carbs, 15g sugar, 15g fat

How to serve

Serve Cake with Candied Fruit and Coconut at room temperature or slightly warmed. This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. For a festive touch, garnish with a sprinkle of shredded coconut or a drizzle of golden syrup before presenting on a serving platter.

FAQs

1. Can I use fresh fruit instead of dried fruit?
While fresh fruit is delicious, it may change the moisture content and texture of the cake. Dried fruits work best for this recipe.

2. How long can the cake be stored?
The cake can be stored in an airtight container at room temperature for up to a week, or it can be refrigerated for longer freshness.

3. Can I freeze the cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and then in foil before freezing. It can be stored for up to three months. To serve, thaw it in the refrigerator overnight.

Cake with Candied Fruit and Coconut

A delightful cake enriched with a medley of dried fruits and coconut, perfect for festive celebrations or as a comforting dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 12 hours hrs

Servings: 12 servings

Course: Cake, Dessert

Cuisine: Festive

Calories: 250

Ingredients Method Notes

Ingredients

  

Fruits and Nuts

• 200 g dates
• 150 g raisins to taste, for decorating
• 100 g candied cherries
• 50 g sliced almonds
• 100 g dried pumpkin
• 50 g dried papaya
• 50 g dried apricots
• 50 g dried ginger
• 30 g lemon peel candied

Cake Base

• 150 g desiccated coconut
• 60 ml hot water
• 200 g sugar
• 60 ml lukewarm water
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground cardamom optional
• 1 teaspoon vanilla extract
• 3 tablespoons golden syrup plus more for rubbing
• 60 ml rum or brandy/juice as substitute
• 1/2 teaspoon almond extract optional
• 175 g plain flour
• 2-3 pieces eggs
• 75 g butter softened
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda

Method

 

Preparation

1. Mix the dates with raisins, cherries, almond slices, dried pumpkin, and papaya pieces in a bowl.
2. Add the apricots, ginger, and candied lemon peel to the fruit mixture. Season with cinnamon, cardamom, vanilla extract, and golden syrup. Then, add the rum and mix thoroughly. Cover the mixture and let it rest overnight.
3. In a separate bowl, mix the grated coconut with hot water and set aside.
4. Caramelize the sugar for 1-2 minutes until it starts to melt, then carefully stir in the lukewarm water followed by the coconut mixture.
5. Allow the coconut mixture to cool before mixing it with the fruit mixture, eggs, softened butter, and a sifted blend of flour, baking powder, and baking soda.

Baking

1. Preheat your oven to 170 degrees C.
2. Fill a lined baking dish with the combined mixture. Decorate the top with additional raisins.
3. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
4. Once baked, brush the top of the cake with golden syrup, let cool, and then cut into pieces for serving.

Notes

Serve at room temperature or slightly warmed. Pairs beautifully with whipped cream or vanilla ice cream. Garnish with shredded coconut or a drizzle of golden syrup for a festive touch.