Easy Fruitcake

1. Before You Start: I highly encourage you to weigh your ingredients using a kitchen scale for this recipe. For weights, click the Metric button at the top of the recipe to convert the measurements to metric. If you‘re using a cup measurement, please follow the “fluff and sprinkle“ method: Fluff your flour with a spoon, sprinkle the flour into your measuring cup, and level it off. Otherwise, you may scoop more flour than you need.
2. In a small saucepan, cook ¼ cup water and 1 Tbsp sugar on high heat. After boiling, add 1½ cups dried fruit mix and cook for 1–2 minutes. Drain well and set aside to cool down. Squeeze out the water and pat dry with a paper towel.
3. Preheat the oven to 350ºF (180ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Place a piece of parchment paper in a baking dish (8½ x 4½ x 2½ inches, 22 x 11 x 6 cm) and spray the paper with oil.

To Make the Batter

1. Beat 3 large eggs (50 g each w/o shell) and ¾ cup sugar in a stand mixer until the mixture gets fluffy.
2. With a fine-mesh strainer, sift 1½ cups all-purpose flour (plain flour) and 1 tsp baking powder into the mixer bowl.
3. Add 10½ Tbsp unsalted butter (melted) and mix.
4. Add the dried fruits and mix. Then, pour the mixture into the baking dish.

To Bake

1. Bake for 40 minutes or until an inserted skewer comes out clean. Cool down on a wire rack for 5 minutes. Then, remove the cake from the baking dish by pulling out the parchment paper. You can serve it on the same day; however, it tastes much better the following day.

To Store

1. Wrap the cake tightly in plastic when the cake is completely cool. Leave it at room temperature for up to 3 days.