This is a dense, moist fruit cake packed with dried fruits, candied peel, cherries, and nuts.
Ingredients
Fruit mixture
- 1 cup raisins
- 1 cup golden raisins
- 1 cup dried cranberries
- 1 cup chopped dates
- 1/2 cup candied cherries, chopped
- 1/2 cup mixed candied citrus peel
- 1/2 cup chopped dried apricots
- 1/2 cup chopped walnuts or pecans
- 1/2 cup orange juice
- 1/4 cup dark rum or extra orange juice
Cake batter
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 2 tbsp molasses or honey
- Zest of 1 orange
Instructions
- Combine all the dried fruits, candied fruit, nuts, orange juice, and rum in a bowl. Cover and let soak for at least 2 hours, ideally overnight.
- Preheat oven to 325°F / 165°C. Grease and line a 9×5-inch loaf pan with parchment paper.
- Beat the butter and brown sugar until light and creamy.
- Add the eggs one at a time, beating well after each addition. Mix in vanilla, molasses, and orange zest.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually fold the dry ingredients into the butter mixture.
- Add the soaked fruit mixture and fold gently until evenly distributed.
- Spoon the batter into the prepared pan and smooth the top. Add a few extra cherries and nuts on top if desired.
- Bake for 75–95 minutes, or until a skewer inserted into the center comes out mostly clean. If the top browns too quickly, cover loosely with foil.
- Let cool in the pan for 15 minutes, then transfer to a rack and cool completely.
For the best texture, wrap the cooled cake and let it rest overnight before slicing.
Tip: Brush the warm cake lightly with orange juice or a little rum for an extra moist, rich finish.