Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup orange juice
- 1 tbsp orange zest
- 1 cup chopped nuts (walnuts or pecans)
- 2 cups mixed dried fruit (raisins, currants, chopped dates, chopped dried cherries)
- ½ cup candied cherries, halved
- ½ cup brandy or apple juice (optional, for soaking fruit)
Instructions
- Prep the Fruit: If desired, soak the mixed dried fruit in brandy or apple juice overnight for extra moisture and flavor. Drain before using.
- Preheat Oven: Preheat your oven to 325°F (160°C). Grease and line a loaf pan or round cake pan with parchment paper.
- Cream Butter & Sugar: In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Add Eggs: Beat in the eggs, one at a time, mixing well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- Combine Wet & Dry: Gradually add the dry ingredients to the butter mixture, alternating with the orange juice. Stir in the orange zest.
- Fold in Nuts & Fruit: Gently fold in the soaked dried fruit, candied cherries, and nuts until evenly distributed.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For extra flavor, you can brush the warm cake with a little extra brandy or fruit juice.
- Store: Wrap in foil and store in an airtight container. Fruit cake often tastes even better after a day or two!
If you’d like, I can help you adapt this to make it alcohol-free, gluten-free, or with your favorite fruit mix! Just let me know!