Festive Delight: Eggless Christmas Rum Cake | Easy & Delicious Holiday Dessert

Ingredients:
2 cups mixed dried fruits ( I used a mix of cranberries, almonds, prunes, cashews, dried apricot, chopped pecans and preserved cherries)
2 tbsp fresh orange peel, finely chopped
Juice of 1 orange orange
1/2 cup spiced rum
1 tsp nutmeg
1 tsp cinnamon powder
1/2 cup milk at room temperature
1 tsp Apple cider vinegar
11/2 cup brown sugar
1/2 cup oil (any neutral oil works)
1/2 tsp baking powder
1 tsp ground cinnamon 
2 tbsp Dutch cocoa powder
11/2 cup all purpose flour
 A pinch of Eno fruit salt
To decorate:
Handful of pecans
Few slices of candied orange
Few preserved cherries
And a sprig of fresh mint leaves
Method:
In a bowl, add all the chopped dried fruits and nuts, followed by chopped orange peel, orange juice and spiced rum. Give us all a good mix. Now add nutmeg and cinnamon mix well cover with a sling wrap and let the mixture sit in the refrigerator soaking up all the flavours for at least 48 hours.
On day, three check on your mixture it should have absorbed all the liquid . Using a spoon or spatula, give the mix a toss and set aside.
Now pour  some room temperature milk to a bowl  and add the apple cider vinegar to it. Mix well and let this sit for a few minutes until the milk cuddles in the meantime, add brown sugar to a mixing bowl, followed by any neutral oil of choice. Give everything a good mix until the sugar and oil combine well then add the soaked fruit mixture to the bowl and toss well to combine.
Next or in the cuddle milk that will act as a natural leavening agent and give everything a good mix . 
Take one and a half cup of all-purpose flour and add baking powder and ground cinnamon to it add in the Dutch cocoa powder and sift the dry ingredients into the wet ingredients.
Mix the batter with a gentle hand, ensuring that you don’t over mix the batter as over mixing the batter will over activate the gluten in the flour, making the cake, extremely dense and tough instead of light and soft.
Add a pinch of Eno fruit salt, just before baking and give the batter one final mix.
Now transfer the kick batter to a line cake mould and bake it in the oven for 35 to 40 minutes depending on your oven at 350° or until a toothpick inserted comes out clean.
Once the cake is baked, remove it from the oven and allow it to cool down completely. You can decorate the rum cake as your heart desires. I chose to decorate this cake with some pecans, candied or in slices cherries and fresh mint.
Perfectly moist decadent, spiced, and made for holiday cheer! I hope you give this tried and tested recipe a try!
Happy Baking 👩‍🍳
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