Servings: 10–12
Time: 2–3 hours (including prep and baking)
Ingredients
For the Fruit Mixture
- 1 ½ cups chopped dates
- 1 ½ cups chopped dried figs
- 1 cup raisins or golden raisins
- 1 cup chopped candied cherries
- 1 cup chopped nuts (walnuts, pecans, or almonds)
- ½ cup brandy, rum, orange juice, or apple juice
For the Cake Batter
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar
- 4 large eggs
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- Zest of 1 orange or lemon
- ¼ cup milk (or as needed)
Instructions
1. Soak the Fruit
- In a large bowl, combine all chopped dried fruit and nuts.
- Pour brandy, rum, or juice over the fruit.
- Cover and let soak for at least 1 hour, or overnight for deeper flavor.
2. Preheat Oven
- Preheat to 325°F (165°C).
- Grease and line a 9-inch round or square cake pan with parchment paper.
3. Make the Cake Batter
- In a large bowl, cream butter and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each.
- In a separate bowl, whisk flour, baking powder, salt, and spices.
- Gradually add dry ingredients to the butter mixture.
- Stir in orange/lemon zest.
- Fold in soaked fruit and nuts, along with any remaining soaking liquid.
- Add milk if needed to reach a thick but spoonable batter consistency.
4. Bake
- Pour batter into prepared pan.
- Bake 1 ½–2 hours, or until a toothpick inserted in the center comes out clean.
- If the top browns too quickly, cover loosely with foil.
5. Cool & Store
- Cool completely in pan on a wire rack.
- Wrap tightly in plastic wrap and store in an airtight container.
- Optional: Brush with additional brandy or rum every few days for deeper flavor.
Tips & Variations
- Nuts & Fruit: Mix and match your favorites — dried apricots, prunes, or macadamia nuts work well.
- Alcohol-Free: Substitute orange juice or apple juice for soaking.
- Mini Fruit Cakes: Bake in muffin tins for single-serving portions.
- Spices: Adjust cinnamon, nutmeg, and cloves to your taste.
- Decorating: Dust with powdered sugar, drizzle with glaze, or top with marzipan.
