INGREDENT
- 2 cups mixed dried fruits (raisins, sultanas, chopped dates, cherries, etc.)
- 1 cup mixed nuts (almonds, walnuts, pecans – chopped)
- 1 cup brown sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ½ cup orange juice (fresh)
- 1 tbsp lemon zest
- 2 tbsp rum or brandy (optional, for soaking fruits)
- Pinch of salt
Instructions
- Prepare the fruit mix – In a large bowl, combine dried fruits, orange juice, and rum/brandy (if using). Cover and let it soak for at least 2 hours or overnight for richer flavor.
- Preheat oven – Set your oven to 300°F (150°C). Grease and line a loaf tin or round cake tin with parchment paper.
- Cream butter and sugar – In a mixing bowl, beat butter and brown sugar until light and fluffy.
- Add eggs – Beat in eggs one at a time, mixing well after each addition.
- Combine dry ingredients – In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, allspice, and salt.
- Mix everything – Gradually fold the dry ingredients into the wet mixture. Stir in the soaked fruits (with liquid), nuts, and lemon zest.
- Bake – Pour the batter into the prepared tin, smooth the top, and bake for 1½ to 2 hours, or until a skewer inserted in the center comes out clean.
- Cool and store – Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. For best flavor, wrap in parchment and store for at least a day before slicing.
If you like, I can also give you a moist, long-shelf-life fruit cake version like the Christmas-style one that can be stored for weeks. That one involves feeding the cake with alcohol. Would you like me to prepare that next?