Ingredients
- 2 cups mixed dried fruits (raisins, currants, chopped dates, apricots)
- 1 cup mixed candied peel (optional)
- 1 cup chopped nuts (walnuts, almonds, or pecans)
- 1 cup brown sugar
- 1 cup unsalted butter (softened)
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon powder
- ½ tsp nutmeg powder
- ¼ tsp ground cloves
- ½ cup milk or orange juice
- 2 tbsp molasses or honey (optional for richer flavor)
- 1 tsp vanilla extract
- ¼ cup rum, brandy, or apple juice (for soaking fruit)
Instructions
- Prepare the fruits: A day before baking, place the dried fruits and candied peel in a bowl. Pour over the rum, brandy, or apple juice. Cover and let soak overnight (stir occasionally).
- Preheat oven: Set to 150°C (300°F). Grease and line a loaf or round cake tin with parchment paper.
- Cream butter and sugar: In a large bowl, beat butter and brown sugar until light and fluffy.
- Add eggs: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and molasses/honey.
- Mix dry ingredients: In another bowl, sift together flour, baking powder, cinnamon, nutmeg, and cloves.
- Combine: Gradually fold the dry mixture into the wet mixture, alternating with milk/orange juice.
- Add fruits and nuts: Stir in the soaked fruits (with any leftover liquid) and nuts until evenly distributed.
- Bake: Spoon batter into the prepared tin. Smooth the top. Bake for 2–2½ hours or until a skewer inserted in the center comes out clean.
- Cool: Let the cake cool in the tin for 15 minutes before transferring to a wire rack.
- Store & serve: Wrap in parchment and foil. For best flavor, store for a few days before serving.
If you want, I can also give you a moist, soft, bakery-style version of fruit cake that doesn’t require overnight soaking. That one is ready in just a couple of hours.