Eggless Fruit Cake

Ingredients:

1 tbsp (15 ml) melted butter
280 gm (2 cups) plain flour
1 1/2 tsp baking powder
1/4 tsp baking soda
500 gm (1 pound) mixed dried fruit* ( I used 400 gm of dried apricots, figs, cranberries, black and golden raisins, currants and 100 gm of walnuts and cashews)
220 gm (1 cup) brown sugar (demerara sugar)
200 gm (1 cup) butter
1 tbsp (15 ml) golden syrup or maple syrup or date syrup
finely grated zest from one orange
250 ml (1 cup) water
1 tsp baking soda or bicarbonate of soda
2 tbsp (30 ml) yogurt
1 1/2 tsp vanilla extract
3/4 tsp allspice powder
250 gm (1 cup) smoothly mashed potato
blanched and peeled almonds for decoration

Method:

Grease the base and sides of a deep 8” (20 cm) round cake tin with the melted butter. Line the base with greaseproof paper.
In a large bowl, combine the flour, baking powder and 1/4 tsp baking soda, mix well and sift once to make the mixture uniform.
In a medium sized saucepan, combine the dried fruit, sugar, butter, syrup and water and heat slowly on low heat, stirring, until the sugar dissolves. Increase the heat to medium and allow the mixture to come to a boil, reduce the heat and then simmer for 20 minutes on low heat. Remove the sauce pan from the heat, mix in the  1 tsp baking soda and allow to cool.
Once the mixture has reached room temperature, stir in the yogurt, vanilla extract, all spice, zest and mashed potato and  beat well with a whisk, until the mixture is smooth. Put in the nuts, and carefully fold in the flour, mixing until well combined
Spoon the cake batter into the prepared tin and smooth the top with the help of a spatula. Decoratively arrange the almonds over the top of the cake. Cover the cake with aluminium foil and bake at 180 degree centigrade/ 350 degrees F for 1 1/2 to 2 hours or until a skewer inserted in the centre of the cake comes clean.
Once the cake is done, allow the cake to cool completely in the tin. When the cake has cooled, place the serving plate over it and turn it upside down. Carefully remove the paper, turn it over again with the help of a plate and serve.
If possible, allow the cake to mature over night or atleast for 4 to 5 hours before slicing it up.
Makes one 8″ round cake

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