Ingredients
Dried Fruits & Nuts (Customize to Taste):
-
1 ½ cups raisins
-
1 cup dried cranberries
-
1 cup chopped dried apricots
-
1 cup candied cherries or mixed peel
-
½ cup chopped dates
-
¾ cup dark rum, brandy, or orange juice (for soaking)
-
1 cup chopped walnuts or pecans
Cake Batter:
-
1 cup (2 sticks) unsalted butter, room temperature
-
1 cup brown sugar, packed
-
4 large eggs
-
1 ¾ cups all-purpose flour
-
1 tsp baking powder
-
½ tsp salt
-
1 tsp ground cinnamon
-
½ tsp ground nutmeg
-
¼ tsp ground cloves
-
¼ cup molasses
-
Zest of 1 orange and 1 lemon
-
¼ cup orange juice
Instructions
1. Soak the Fruits:
-
Combine all dried fruits in a large bowl. Pour in rum, brandy, or juice, stir, cover, and let soak overnight (or at least 4 hours).
2. Prepare the Oven and Pan:
-
Preheat oven to 300°F (150°C).
-
Grease a 9×5-inch loaf pan or 8-inch round cake pan and line with parchment paper.
3. Make the Cake Batter:
-
In a large bowl, cream the butter and brown sugar until light and fluffy (about 3–4 minutes).
-
Beat in eggs, one at a time.
-
Add molasses, orange zest, lemon zest, and orange juice; mix well.
-
In a separate bowl, whisk together flour, baking powder, salt, and spices.
-
Gradually mix dry ingredients into wet ingredients until fully combined.
4. Add Fruits and Nuts:
-
Drain excess liquid from soaked fruits if needed.
-
Toss fruits and nuts in a tablespoon of flour to prevent sinking.
-
Fold into the batter.
5. Bake:
-
Spoon batter into prepared pan and smooth the top.
-
Bake for 2 to 2 1/2 hours, or until a toothpick inserted into the center comes out clean.
-
Check after 1.5 hours and cover loosely with foil if top is browning too quickly.
6. Cool and Age (Optional):
-
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack.
-
(Optional) Once fully cool, brush with a little rum or brandy, wrap tightly in plastic wrap and foil, and store in a cool, dark place for up to 4 weeks, brushing with more spirits weekly to keep moist.