INGREDIENTS
- 1 cup mixed dried fruits (raisins, chopped dates, cranberries, cherries)
- ½ cup chopped nuts (walnuts, pecans, or almonds)
- 1½ cups all-purpose flour
- ½ cup unsalted butter (softened)
- ½ cup brown sugar
- 2 large eggs
- ½ cup milk or orange juice
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
- Optional: zest of 1 orange or lemon
INSTRUCTIONS
- Preheat Oven to 325°F (160°C). Grease and line a loaf pan or 8-inch round cake pan.
- Prepare the Fruit: Toss dried fruits with 1 tbsp flour to prevent sinking. Set aside.
- Cream Butter & Sugar: In a bowl, beat butter and brown sugar until light and fluffy.
- Add Eggs: Beat in eggs one at a time, mixing well after each addition.
- Add Flavorings: Stir in vanilla extract and citrus zest (if using).
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- Mix Batter: Gradually add dry ingredients to the wet mixture, alternating with milk or juice. Mix until smooth.
- Fold in Fruits & Nuts: Gently fold in floured dried fruits and chopped nuts.
- Bake: Pour batter into prepared pan. Bake for 45–55 minutes or until a toothpick inserted comes out clean.
- Cool: Let cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Tip: Wrap and store for a day or two to deepen the flavor. You can also brush with fruit juice or a bit of rum for a traditional touch!
Would you like a no-bake or eggless version too?