• 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.
• 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.
• 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

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

To Bake

• 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

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