INGREDENT
- 2 cups mixed dried fruits (raisins, currants, chopped apricots, cherries, dates)
- 1 cup mixed nuts (almonds, walnuts, pecans), chopped
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp cinnamon powder
- ¼ tsp nutmeg powder
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup orange juice (or apple juice)
- 2 tbsp honey or golden syrup
- Zest of 1 orange
Instructions
- Prep the fruits – In a bowl, combine dried fruits and orange juice. Let them soak for at least 1 hour (or overnight for richer flavor).
- Preheat oven – Set to 160°C (320°F). Line and grease a loaf pan or round cake tin with parchment paper.
- Mix dry ingredients – In another bowl, combine flour, baking powder, cinnamon, and nutmeg. Set aside.
- Cream butter & sugar – Beat butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla, honey, and orange zest.
- Combine – Gradually mix in the dry ingredients, then fold in the soaked fruits and chopped nuts until evenly distributed.
- Bake – Pour batter into the prepared pan, smooth the top, and bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & store – Let the cake cool in the pan for 15 minutes before transferring to a wire rack. Wrap in foil and store in an airtight container for at least 1 day before slicing for best flavor.
If you want, I can also give you a rum-soaked Christmas-style version of this fruit cake that keeps for months. Would you like me to add that?