Ingredients
For the Fruit Mix
- 1 cup raisins
- 1 cup sultanas
- 1 cup chopped dates
- 1 cup mixed candied fruits
- ½ cup chopped dried cherries
- ½ cup chopped walnuts or pecans
- ½ cup orange juice
- ¼ cup brandy or rum, optional
- 1 teaspoon vanilla extract
For the Cake Batter
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup milk
- 1 teaspoon vanilla extract
- Zest of 1 orange
Instructions
1. Prepare the Fruit
Place the raisins, sultanas, chopped dates, candied fruits and dried cherries in a large bowl. Add the orange juice, optional brandy or rum, and vanilla. Mix well and let the fruit soak for at least 30 minutes, or preferably overnight.
2. Prepare the Pan
Preheat the oven to 160°C / 320°F. Grease a loaf pan and line it with parchment paper, leaving some paper hanging over the sides for easy removal.
3. Make the Batter
Beat the softened butter and brown sugar until light and creamy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla and orange zest.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix just until combined.
4. Add the Fruit and Nuts
Add the soaked fruit and chopped nuts to the batter. Gently fold everything together until the fruit is evenly distributed.
5. Fill the Pan
Transfer the batter to the prepared loaf pan. Spread it evenly and gently smooth the top.
6. Bake
Bake for approximately 70–90 minutes, or until a skewer inserted into the center comes out clean or with only a few moist crumbs.
If the top becomes dark too quickly, loosely cover it with aluminum foil during the final part of baking.
7. Cool
Allow the cake to cool in the pan for about 15–20 minutes, then lift it out and place it on a wire rack to cool completely.
8. Serve
Once completely cooled, slice the cake into thick pieces. The finished cake should be moist, dense, tender and packed with colorful fruits and nuts.
Storage
Wrap the cooled cake tightly in parchment paper or plastic wrap and store it in an airtight container. It can be kept at room temperature for several days or refrigerated for longer storage.
Tip: For an even richer fruit cake, brush the cooled cake lightly with a little orange juice, brandy, or rum before wrapping and letting it rest overnight.