Gingerbread Fruit Cake ♥️

Gingerbread Fruit Cake

Ingredients
400g mixed fruits (raisins, orange peels, cherries & cranberries)
1 orange zest
1/4 cup Rum or orange juice
Soak all ingredients in a jar and let sit in room temperature for overnight or up to 2 days

For the cake
110g soften butter
80g brown sugar
50g condensed oat milk
1/2 tbsp molasses
140g all purpose flour
1/2 tbsp cinnamon powder
1/8 tsp salt

Preheat oven to 140c. In a large mixing bowl, whisk butter until smooth. Add sugar and beat at medium speed until light and fluffy, about 3 minutes.

Add in condensed milk and molasses. Whisk until smooth. Add in flour, cinnamon and salt. Continue mixing until smooth. Add in the strained mix fruits, mix well. (Set the strained alcohol or juice aside for later use.)

Pour the batter into the baking mould. Bake in preheated oven at 140c for about 2 and half hours.
Remove cake from the oven. Let the cake cool for 30 min. Brush the cake with the strained alcohol or juice.
Wrap the cake with cling film, make sure you wrap it tight to keep moisture in the cake. Let it sit in room temp overnight.

Decorate the cake and serve.