This dense cake is made by soaking raisins, dried apricots and walnuts in orange juice for hours, then folding them into a batter spiced with cinnamon and cloves. A Karachi bakery specialty in Pakistan, it is baked slowly to give it a firm texture that holds together when sliced.
Soak the raisins, dried apricots and walnuts in orange juice for 2 hours so they absorb the juice.
Beat the room-temperature butter and brown sugar in a bowl for 8 minutes, until the mixture is pale and has increased in volume.
Add the eggs one at a time, mixing well after each addition. Beat for 5 minutes until smooth.
Sift the flour, baking powder, cinnamon, cloves and salt into the mixture. Add the drained dried fruit and mix for 10 minutes until the batter is smooth.
Pour the batter into a greased cake pan. Bake in an oven preheated to 150°C / 300°F for 90 minutes, until a toothpick inserted into the center comes out clean.
Let the cake cool in its pan for 30 minutes, then transfer it to a wire rack and let it cool completely. It must be completely cool before you travel with it.
If the top is browning too quickly, cover it with aluminum foil after 60 minutes; otherwise, the outside may burn before the center is cooked through. Allergens: contains wheat (gluten), dairy (butter), egg and tree nuts (walnuts).
Kekin üstünü 60. dakikada folyoyla örtmeyi unuttum, üst tarafı neredeyse yandı ama ortası hâlâ hamur gibi kaldı; fırından çıkardığımda kürdan temiz gelmemişti. Bir dahakine 45. dakikada folyo örtüp süreyi tamamlayacağım.
Kuru meyveleri iki saat yerine gece boyunca portakal suyunda bekletince kek beklediğimden çok daha nemli çıktı, pişmanlık duymadım. Tarifte yazan 90 dakikalık fırın süresi de kürdanın tam temiz çıktığı andı, dakikası dakikasına tuttu.
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