INGREDENT
- 2 cups mixed dried fruits (raisins, cherries, cranberries, apricots)
- 1 cup chopped nuts (walnuts, almonds, pecans)
- 1 cup brown sugar, packed
- 1 cup unsalted butter, softened
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ½ cup orange juice (or apple juice)
- ¼ cup dark rum (optional)
- Zest of 1 orange
- Zest of 1 lemon
Instructions
- Prepare the pan – Preheat oven to 325°F (160°C). Grease and line a loaf or cake pan with parchment paper.
- Soak the fruits – In a bowl, combine dried fruits, orange juice, and rum (if using). Let them soak for at least 30 minutes.
- Cream butter & sugar – In a large bowl, beat butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Mix dry ingredients – In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
- Combine – Add the dry mixture to the butter mixture in batches, mixing gently. Stir in soaked fruits (with any remaining liquid), nuts, and citrus zests.
- Bake – Pour batter into prepared pan and smooth the top. Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & store – Let cake cool completely in the pan before removing. Wrap tightly in plastic wrap. For best flavor, let it sit for a day before serving.
If you like, I can also give you a Christmas-style spiced fruit cake version that lasts for weeks. That one’s extra aromatic and rich.