Ingredients
- 2 cups mixed dried fruits (raisins, currants, chopped dates, chopped dried apricots)
- 1 cup chopped nuts (walnuts, pecans, or almonds)
- 1 cup brown sugar, packed
- 1 cup unsalted butter, softened
- 4 large eggs
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- ½ cup orange juice (or apple juice)
- 2 tbsp lemon zest
- 1 tsp vanilla extract
Instructions
- Prepare the Oven & Pan
- Preheat oven to 300°F (150°C).
- Grease and line a loaf pan or round cake tin with parchment paper.
- Soak the Fruits
- In a medium bowl, mix dried fruits with orange juice and lemon zest.
- Let soak for at least 30 minutes (or overnight for richer flavor).
- Mix the Batter
- In a large bowl, cream together butter and brown sugar until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Combine Dry Ingredients
- In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- Combine Wet & Dry
- Gradually add the dry mixture into the butter mixture.
- Fold in soaked fruits (with any remaining juice) and chopped nuts.
- Bake
- Pour batter into the prepared pan.
- Bake for 1 hour 45 minutes to 2 hours, or until a toothpick inserted in the center comes out clean.
- Cool & Store
- Let cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Wrap in foil and store in an airtight container. The flavor improves after a day or two.
If you’d like, I can also give you a no-alcohol soaked version that stays super moist for weeks without refrigeration.