Ingredients
- 2 cups mixed dried fruits (raisins, currants, chopped dates, chopped dried cherries)
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup orange juice (or brandy for a boozy cake)
- Zest of 1 orange
- 1 cup chopped nuts (walnuts, pecans, or almonds)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 300°F (150°C). Grease and line a loaf pan or round cake pan with parchment paper.
- Cream the butter and brown sugar together in a large bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
- Sift together the flour, baking powder, spices, and salt. Gradually fold into the butter mixture.
- Add the orange juice (or brandy) and mix until combined.
- Fold in the dried fruits and chopped nuts until evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 1½ to 2 hours, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: For extra moisture and flavor, brush the cooled cake with a little extra brandy or orange juice and wrap tightly to mature for a few days before serving.
Would you like a version with glaze, icing, or storage tips too? 🌟