Ingredients
- 2 cups mixed dried fruits (raisins, currants, chopped dates, chopped dried apricots)
- 1 cup candied cherries or mixed peel
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup dark rum or orange juice (optional, for soaking)
- 1 tsp vanilla extract
- 1/2 cup chopped nuts (walnuts or pecans, optional)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C). Grease and line a loaf pan or round cake pan with parchment paper.
- Soak Fruit (Optional): If desired, soak the dried fruit in rum or orange juice for at least 1 hour, or overnight for richer flavor. Drain before using.
- Cream Butter & Sugar: In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- Mix Batter: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Stir until just combined.
- Add Fruits & Nuts: Gently fold in the soaked dried fruits, candied cherries, and nuts if using.
- Bake: Pour the batter into the prepared pan. Bake for 1 1/2 to 2 hours, or until a skewer inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil.
- Cool & Store: Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. For best flavor, wrap the cooled cake tightly and let it rest for a day before serving.
Would you like a version with alcohol, a glaze, or tips for long-term storage? I can adjust it!