INGREDIENTS
Flour - 1 cup
Brown Sugar - 3/4 cup
Cocoa Powder - 3 Tbsps
Cinnamon Powder - 1 Tsp
Baking Powder - 1/4 Tsp
Baking Soda - 1/4 Tsp
Seedless Raisins - 1 cup
Seedless Dates - 1/2 cup
Candied Orange Peel - 1/2 cup
Butter Softened - 100 gm
Vanilla Essence - 1 Tsp
Chopped Almonds - 1/2 cup
Caramel Syrup - 1 cup
Eggs - 2
METHOD
Preheat oven to 180*C for 15 minutes
Line and prepare a cake tin
Sift all of the dry ingredients together
To the softened butter add sugar and beat well
Add in the caramel syrup and mix
Break in eggs one by one and whisk
Chopped Almonds - 1/2 cup
Caramel Syrup - 1 cup
Eggs - 2
METHOD
Preheat oven to 180*C for 15 minutes
Line and prepare a cake tin
Sift all of the dry ingredients together
To the softened butter add sugar and beat well
Add in the caramel syrup and mix
Break in eggs one by one and whisk
Add in the vanilla essence and mix well
Add sifted dry ingredients to the creamed mixture
Fold in the candied orange peel chopped almonds raisins and dates
Pour cake batter into the prepared cake tin
Bake in the preheated oven for 15 minutes at 180*C
Pour cake batter into the prepared cake tin
Bake in the preheated oven for 15 minutes at 180*C
Reduce temperature to 160*C and bake for another 15 minutes or until a toothpick inserted in the centre comes out clean
Notes:
Timing might vary with different brands of ovens available in the market
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