Ingredients
- 2 ½ cups (300g) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup (200g) unsalted butter, softened
- 1 cup (200g) brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¼ cup (60ml) orange juice
- 2 tablespoons brandy (optional)
- 1 ½ cups (225g) mixed dried fruits (raisins, cranberries, chopped dates, etc.)
- ½ cup (75g) chopped nuts (walnuts, pecans, or almonds)
Instructions
- Preheat the oven to 325°F (160°C). Grease and line a cake pan with parchment paper.
- In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate large bowl, cream together butter and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract, orange juice, and brandy.
- Gradually mix the dry ingredients into the wet ingredients until combined.
- Fold in the dried fruits and nuts, making sure they are evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- (Optional) Brush the cake with extra brandy for added richness and let it mature for a few days before serving.
Would you like to add a frosting or glaze? 😊