| Fruit Mixture | |
|---|---|
| Mixed dried fruit (raisins, currants, chopped dates, cherries, etc.) | 2 cups |
| Candied peel or candied cherries, chopped | ½ cup |
| Dark rum or orange juice | ½ cup |
| Brown sugar | ½ cup |
| Butter, softened | ½ cup |
| Large eggs | 2 |
| Vanilla extract | 1 tsp |
| Orange zest (optional) | 1 tsp |
| Dry Ingredients | |
|---|---|
| All-purpose flour | 1½ cups |
| Baking powder | 1 tsp |
| Ground cinnamon | ½ tsp |
| Ground nutmeg | ¼ tsp |
| Ground allspice | ¼ tsp |
| Salt | ¼ tsp |
| For Soaking & Glaze (Optional) | |
|---|---|
| Dark rum or apple juice | 2 tbsp |
| Apricot jam, warmed | 2 tbsp |
Instructions
1. Preheat the Oven
Set your oven to 325°F (160°C). Line a loaf pan or 8-inch round pan with parchment paper and lightly grease the sides.
2. Soak the Fruits
In a bowl, mix the dried fruits and candied peel. Pour in the rum or orange juice and let them soak while you prepare the batter. This step infuses the fruit with flavor and keeps it moist.
3. Cream Butter and Sugar
In a large bowl, beat the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla and orange zest.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, allspice, and salt.
. Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Gently fold in the soaked fruits along with any remaining liquid.
6. Bake
Pour the batter into your prepared pan and smooth the top. Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Glaze
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. For added moisture and shine, brush the top with warm rum or apple juice. For a glossy finish, add a layer of melted apricot jam
