Ingredients
- 2 cups mixed dried fruits (raisins, chopped dates, dried cherries, or cranberries)
- 1/2 cup chopped nuts (walnuts, pecans, or almonds)
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup orange juice (or apple juice)
- 1 tsp vanilla extract
- Optional: zest of 1 orange or lemon
Instructions
- Prep: Preheat your oven to 325°F (160°C). Grease and line an 8-inch loaf pan or round cake pan with parchment paper.
- Soak fruits: In a bowl, mix the dried fruits with orange juice. Let them soak for at least 30 minutes (or overnight for richer flavor).
- Cream butter & sugar: In a large bowl, beat the softened butter and brown sugar until light and fluffy.
- Add eggs & flavoring: Beat in eggs, one at a time. Stir in vanilla extract and citrus zest if using.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix batter: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the soaked fruits (with any remaining juice) and nuts.
- Bake: Pour the batter into the prepared pan. Smooth the top and bake for 50–60 minutes or until a toothpick comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve: Slice and enjoy as is, or wrap and store for flavors to develop more over a few days!
If you’d like, I can help you make a version with rum or brandy, too — just ask! 🎂✨