Ingredients
- 2 cups mixed dried fruits (raisins, chopped dates, chopped dried apricots, candied cherries)
- 1 cup chopped nuts (walnuts, pecans, or almonds)
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup orange juice (or apple juice)
- 2 tbsp orange zest (optional)
- 2 tbsp molasses or honey (optional, for deeper flavor)
Instructions
- Prep: Preheat your oven to 300°F (150°C). Grease and line a loaf pan or round cake tin with parchment paper.
- Mix Fruit & Nuts: In a large bowl, toss the dried fruits and chopped nuts with 2 tablespoons of the flour (this helps prevent them from sinking).
- Cream Butter & Sugar: In a separate bowl, cream together the butter and brown sugar until light and fluffy.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
- Combine Dry Ingredients: In another bowl, whisk together the remaining flour, baking powder, salt, cinnamon, and nutmeg.
- Combine Wet & Dry: Gradually add the dry ingredients to the creamed mixture, alternating with the orange juice and molasses (if using). Stir until just combined.
- Add Fruits & Nuts: Fold in the floured fruit and nuts mixture. Add orange zest if you like extra citrus flavor.
- Bake: Pour the batter into the prepared pan. Smooth the top and bake for about 1.5 to 2 hours, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with foil.
- Cool: Let the cake cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack.
- Serve or Store: This fruit cake tastes even better after a day or two. Wrap tightly and store in an airtight container.
If you’d like, I can help you add a glaze, icing, or tips for soaking with rum or brandy for extra holiday flavor! Just let me know! 🌟