Ingredients:
1 cup unsalted butter, softened
1 cup brown sugar, packed
4 large eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
¼ cup orange juice (or apple juice)
1 teaspoon vanilla extract
2 cups mixed dried fruits (raisins, currants, chopped dates, dried cherries)
1 cup chopped nuts (walnuts, pecans, or almonds)
2 tablespoons molasses or dark corn syrup (optional for a richer flavor)
Zest of 1 orange and 1 lemon (optional for extra freshness)
Optional: Soaking the fruits
½ cup rum, brandy, or fruit juice
Soak dried fruits overnight or at least 2 hours for a more tender, flavorful cake.
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Instructions:
1. Preheat the oven to 300°F (150°C). Grease and line a loaf pan or a small cake pan with parchment paper.
2. Cream the butter and sugar together until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Mix in the vanilla and molasses (if using).
4. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
5. Gradually add the dry ingredients to the butter mixture, alternating with orange juice, starting and ending with the flour mixture.
6. Fold in the soaked (and drained) fruits, nuts, and citrus zest.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for about 1 ½ to 2 hours, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil.
9. Cool completely in the pan before removing.
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Tips:
For longer shelf life and deeper flavor, you can brush the cooled cake with a little rum or juice every few days and wrap it tightly.
Fruit cake tastes even better if allowed to "mature" for a week or two before eating!
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Would you like a version that's sugar-free, keto-friendly, or one that’s faster to make too?
