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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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 12 hours
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.