Ingredients
- 2 cups mixed dried fruits (raisins, chopped dates, dried cranberries, etc.)
- ½ cup candied peel (optional)
- ¾ cup chopped nuts (walnuts, pecans, or almonds)
- 1 cup brown sugar
- 1 cup unsalted butter (softened)
- 4 large eggs
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ cup orange juice or rum/brandy (for soaking)
- 1 tsp vanilla extract
- Optional: extra rum or juice for brushing after baking
Instructions
- Preheat oven to 325°F (163°C). Grease and line an 8-inch round or square cake pan with parchment paper.
- In a bowl, soak dried fruits in orange juice (or rum/brandy) for at least 1 hour or overnight for deeper flavor.
- In a large mixing bowl, cream the butter and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, spices, and salt.
- Gradually add the dry ingredients to the wet mixture. Fold in soaked fruits (with any remaining liquid), candied peel, and nuts.
- Pour batter into the prepared pan and smooth the top.
- Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean. If top browns too quickly, cover with foil.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Optional: Brush with additional rum or juice every few days if storing for a while to keep it moist and enhance flavor.
Would you like a version of this recipe without alcohol or with gluten-free substitutions?