Ingredients
For the fruit mix:
- 2 cups mixed dried fruits (raisins, sultanas, currants, chopped dates, candied cherries)
- 1/2 cup chopped nuts (optional – walnuts, pecans, almonds)
- 1/2 cup orange juice or brandy (for soaking)
For the cake batter:
- 1 cup unsalted butter, softened
- 1 cup brown sugar or granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1/2 cup milk or fruit juice
- 1 tsp vanilla extract
Instructions
- Prep the fruits:
- Soak the dried fruits (and nuts if using) in orange juice or brandy for at least 1–2 hours, or overnight for deeper flavor. Drain before adding to the batter.
- Preheat oven & pan:
- Preheat the oven to 325°F (160°C).
- Grease a 9-inch round or square cake pan and line with parchment paper.
- Make the batter:
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- Stir in vanilla extract.
- Combine dry ingredients:
- In another bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- Gradually add the dry ingredients to the butter mixture, alternating with milk/juice, mixing until smooth.
- Add fruits:
- Gently fold in the soaked mixed fruits and nuts until evenly distributed.
- Bake the cake:
- Pour batter into the prepared pan.
- Bake for 60–75 minutes (check with a toothpick; it should come out clean).
- Cover with foil if the top browns too quickly.
- Cool & serve:
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.
- Optional: drizzle with brandy or simple syrup for extra moistness.
💡 Tips for maximum moistness:
- Soaking fruits overnight makes the cake richer and juicier.
- Wrap the cooled cake in plastic wrap and store for a few days; it improves in flavor.
- Spice it up with a pinch of allspice or ginger for a warm festive touch.
