Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- 2 cups mixed candied fruits (light-colored, like pineapple, cherries, citron)
- 1 cup golden raisins or sultanas
- 1 cup chopped nuts (almonds, pecans, or walnuts)
Instructions
- Preheat oven to 300°F (150°C). Grease and line a large loaf pan or tube pan with parchment paper.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with milk. Stir in vanilla and almond extract.
- Toss the candied fruits, raisins, and nuts with 2 tablespoons of flour to keep them from sinking. Fold them gently into the batter.
- Spread the batter evenly into the prepared pan.
- Bake for 1 ½ to 2 hours, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 15 minutes, then remove and cool completely on a wire rack.
- Wrap tightly in plastic wrap or foil and store for several days to let the flavors develop before slicing.
Would you like me to make this traditional style (rich and heavy) or a lighter, modern version with fewer fruits and less sweetness?