Ingredients
- 1 cup mixed dried fruits (raisins, currants, chopped dates, cherries)
- ½ cup chopped nuts (walnuts, almonds, or pecans)
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp cinnamon powder
- ¼ tsp nutmeg powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 2 large eggs
- ¼ cup milk
- 1 tsp vanilla extract
- 2 tbsp orange juice or brandy (optional, for soaking fruits)
Instructions
- Prepare Fruits
- Soak the dried fruits in orange juice or brandy for at least 2 hours (or overnight for richer flavor).
- Preheat Oven
- Preheat your oven to 325°F (160°C). Grease and line a loaf pan or 8-inch round cake tin with parchment paper.
- Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- Cream Butter and Sugar
- In a large mixing bowl, beat the butter and brown sugar until light and fluffy.
- Add Eggs
- Beat in the eggs one at a time, mixing well after each addition. Add vanilla extract.
- Combine Mixtures
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- Fold in Fruits and Nuts
- Gently fold in the soaked fruits (draining excess liquid first) and chopped nuts.
- Bake
- Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
If you like, I can also make you a rich Christmas-style fruit cake version that can be aged for weeks for deeper flavor. That one uses a darker batter and more spices.