This rich, dense fruit cake bridges Western baking traditions with South Asian flair. Instead of relying heavily on refined sugar or artificial flavoring, it’s naturally sweetened with jaggery and coconut sugar, spiced with cinnamon, cardamom, and clove, and lifted by rosewater for a floral twist. Plump dried fruits—like dates, cherries, and apricots—are soaked in orange juice or brewed chai to boost digestion and flavor retention. Toasted nuts bring protein and crunch, while a jaggery caramel glaze elevates this from humble tea cake to festive centerpiece.
Ideal for winter gatherings, Ramadan sweets, Diwali gifting, or simply for cozy evenings with saffron milk, this cake offers indulgence with intention.
🍰 INGREDIENTS:
Dried Fruit Mix:
- ¾ cup dried cherries
- ½ cup chopped dates
- ½ cup golden raisins or sultanas
- ½ cup dried apricots
- Zest of 1 orange
- ⅓ cup brewed chai or orange juice for soaking
Dry Mix:
- 2 cups spelt or whole wheat pastry flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp cardamom
- ¼ tsp ground clove
Wet Mix:
- ¾ cup melted ghee or olive oil
- ½ cup coconut sugar
- ½ cup grated jaggery or jaggery powder
- 3 eggs (room temperature)
- 1 tsp rosewater
- 1 tsp vanilla extract
- ¼ cup thick Greek yogurt or hung curd
Nut Add-In & Topping:
- ½ cup chopped pecans or walnuts
- ¼ cup chopped almonds
- Whole glazed cherries, pecans, and pistachios for decoration
Optional Glaze:
- 2 tbsp jaggery
- 2 tbsp coconut milk
- Pinch of sea salt
- Touch of rosewater
👩🍳 INSTRUCTIONS:
Step 1: Soak the Fruit
- Chop larger dried fruits into bite-sized pieces.
- In a bowl, combine dried fruits, orange zest, and juice or chai.
- Cover and let soak for 2–3 hours or overnight for deeper flavor.
Step 2: Prepare the Pan
- Grease and line a round or loaf pan with parchment paper.
- Preheat oven to 160°C (325°F).
Step 3: Make the Batter
- In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- In another large bowl, beat melted ghee, coconut sugar, and jaggery until smooth.
- Add eggs one at a time, followed by yogurt, rosewater, and vanilla.
- Mix until creamy and light.
Step 4: Combine
- Fold soaked fruits (including any remaining soaking liquid) into wet mix.
- Add dry ingredients gradually, mixing just until combined.
- Stir in chopped nuts.
Step 5: Bake
- Pour batter into prepared pan and smooth the top.
- Decorate with whole glazed cherries and pecans.
- Bake for 60–75 minutes, checking for doneness with a skewer.
- Allow to cool in pan for 10 minutes, then transfer to wire rack.
Step 6: Jaggery Caramel Glaze (Optional)
- In a saucepan, melt jaggery with coconut milk and sea salt.
- Simmer gently for 4–5 minutes until thick and syrupy.
- Stir in rosewater and drizzle over cooled cake.
🌿 FUNCTIONAL & FLAVOR NOTES:
- Jaggery & coconut sugar: Mineral-rich, lower glycemic alternatives to refined sugar
- Rosewater & chai infusion: Enhance mood and digestion
- Nuts & dried fruits: Offer protein, fiber, and skin-supporting micronutrients
- Spices: Cinnamon and cardamom help regulate blood sugar and digestion
🍵 Serving Suggestions:
- Pair with saffron almond milk, spiced chai, or rose petal tea
- Slice into bars for mindful snacking
- Makes a beautiful gifting loaf wrapped in parchment and tied with twine