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Mauritian fruit cake
A baked fruit cake with mixed dried fruits soaked in rum or orange juice, brown sugar, vanilla, nutmeg and cinnamon.
Ingredients
- Mixed dried fruits (raisins, sultanas, cherries) – 2 cups
- Rum or orange juice – 1/2 cup (for soaking fruits)
- Butter – 200g, softened
- Brown sugar – 1 cup
- Eggs – 4
- Plain flour – 2 cups
- Baking powder – 1 tsp
- Vanilla essence – 1 tsp
- Nutmeg powder – 1/2 tsp
- Cinnamon powder – 1/2 tsp
- Almonds or walnuts – 1/2 cup, chopped (optional)
Method
Food safety
- Cooking times are approximate. They depend on what you cook and the size of the pieces.
- Prepare the fruitsSoak the mixed dried fruits in rum or orange juice for at least 2 hours, preferably overnight, to plump them up.
- Prepare the batterPreheat the oven to 160°C (320°F). Grease and line a baking tin with parchment paper. In a mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla essence.
- Combine dry ingredientsIn a separate bowl, sift together the flour, baking powder, nutmeg powder, and cinnamon powder. Gradually fold the dry ingredients into the wet mixture.
- Incorporate fruitsDrain the soaked fruits (if necessary) and mix them into the batter along with the chopped nuts (if using). Ensure the fruits are evenly distributed.
- Bake the cakePour the batter into the prepared tin and smooth the top. Bake in the preheated oven for about 1.5 to 2 hours, or until a skewer inserted into the centre comes out clean. If the top starts browning too quickly, cover with foil.
- Cool and serveLet the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
About this recipe
First published on our earlier website as “Mauritian Fruit Cake”. We have retained the original ingredients and quantities. We have clarified ingredient names and updated serving references; ingredient quantities are unchanged. Cooking times are approximate.