Ingredients:

  • 3 cups mixed dried fruit (raisins, currants, apricots, figs), finely chopped
  • 1/2 cup Dark Rum or strong Black Tea
  • Zest of 1 large orange
  • 3 cups All-Purpose Flour, spooned and levelled
  • 1 tablespoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1/2 teaspoon Fine sea salt
  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1 cup Dark Brown Sugar, packed
  • 4 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 cup Pecans or Walnuts, toasted and chopped
  • Powdered Sugar and Lemon Juice for optional glaze/dusting

Instructions:

  1. Prepare the Fruit Soak: Combine the dried fruit, rum (or tea), and orange zest in a bowl. Cover tightly and allow to soak at room temperature overnight (or for at least 12 hours) until plump.
  2. Preheat oven to 325°F (160°C). Grease a 9x5 inch loaf pan thoroughly and line it with parchment paper, ensuring an overhang.
  3. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
  4. Cream Butter and Sugar: In a large bowl, cream the softened butter and brown sugar with an electric mixer until light and fluffy—about 3–4 minutes. Scrape down the bowl.
  5. Incorporate Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
  6. Combine Wet & Dry: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
  7. Fold in Fruit and Nuts: Using a sturdy spatula, gently fold in the soaked fruit mixture (draining off any excess liquid first) and the toasted, chopped nuts until evenly distributed throughout the batter.
  8. Bake: Transfer the batter to the prepared loaf pan, spreading the top evenly. Bake for 75 to 90 minutes.
  9. Check for Doneness: The cake is ready when a skewer inserted into the centre comes out clean or with a few moist crumbs attached. If the top browns too quickly, loosely tent it with foil halfway through baking.
  10. Cool & Set: Let the cake cool in the pan for 15 minutes before carefully lifting it out using the parchment paper overhang. Cool completely on a wire rack before slicing.