Dark Fruit Christmas Kek Kukus

1.Begin by soaking the mixed dried fruits, chopped figs, and apricots in dark rum or orange juice for at least 2 hours, or overnight for best results.

2.Grease a 20cm round cake tin with butter and line the bottom with parchment paper. Set aside.

3.In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy, using an electric mixer on medium speed for about 5 minutes.

4.Add the eggs one at a time, mixing well after each addition until fully incorporated.

5.In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, nutmeg, ginger, cloves, and salt.

6.Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.

7.Fold in the soaked dried fruits, citrus zests, and chopped nuts (if using) until evenly distributed throughout the batter.

8.Pour the batter into the prepared cake tin, smoothing the top with a spatula.

9.Prepare a steamer by filling a large pot with water and bringing it to a gentle simmer. Place a steaming rack or a heatproof plate inside the pot, ensuring it does not touch the water.

10.Cover the cake tin with aluminum foil to prevent moisture from entering, then place it on the steaming rack. Cover the pot with a lid and steam for 1.5 to 2 hours, or until a skewer inserted into the center comes out clean.

11.Once cooked, carefully remove the cake from the steamer and let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

12.For added flavor, you can brush the cooled cake with a little extra rum or orange juice before serving.