Prep Time:20 minutes (plus 2 hours to overnight for soaking the fruits)
Cook Time:1 hour 30 minutes to 2 hours
Total Time:2 hours (active) + soaking time (2 hours to overnight)
Ingredients
Basic Ingredients:
Dried Fruits:
Raisins (1 cup)
Currants (1 cup)
Dried apricots, chopped (½ cup)
Candied citrus peels (½ cup)
Dried cherries or cranberries (½ cup)
Nuts:
Almonds, chopped (½ cup)
Pecans or walnuts, chopped (½ cup)
Wet Ingredients:
Unsalted butter, softened (¾ cup or 1½ sticks)
Eggs (4 large)
Rum or brandy (½ cup, for soaking fruits)
Dry Ingredients:
All-purpose flour (2 cups)
Brown sugar (1 cup)
Baking powder (1 tsp)
Ground cinnamon (1 tsp)
Ground nutmeg (½ tsp)
Ground cloves (¼ tsp)
Liquids:
Orange juice (¼ cup)
Vanilla extract (1 tsp)
Optional Additions:
Dark molasses (2 tbsp) for a richer flavor
Chocolate chips (¼ cup) for a modern twist
For Vegan or Gluten-Free Variations:
Replace eggs with flaxseed eggs (1 tbsp flaxseed meal + 3 tbsp water = 1 egg).
Use gluten-free all-purpose flour instead of regular flour.
Substitute butter with coconut oil or a vegan butter alternative.
Garnishes:
Whole candied cherries
Marzipan (optional for topping)
Glaze made with apricot jam
Instructions
1. Prep the Fruits and Nuts
Chop the fruits: Dice dried apricots, cherries, and other large fruits into small pieces.
Soak the fruits: In a large bowl, combine the dried fruits and candied citrus peels. Pour in the rum or brandy, stir well, cover, and let it soak overnight (or at least for 2 hours). Stir occasionally to secure even soaking.
Toast the nuts: Lightly toast the chopped nuts in a dry skillet for extra flavor, then set aside.
2. Prepare the Batter
Preheat your oven: Set it to 300°F (150°C). Grease and line a loaf pan or round cake tin with parchment paper.
Mix the wet ingredients:
Cream the softened butter and brown sugar in a large mixing bowl until light and fluffy.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Add vanilla extract and orange juice, mixing until smooth.
Combine the dry ingredients:
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and cloves.
3. Combine Everything
Add fruits and nuts: Toss the soaked fruits and nuts in a few tablespoons of the flour mixture to coat them. This prevents them from sinking in the batter.
Mix the batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Fold in fruits and nuts: Carefully fold the coated fruits and nuts into the batter, ensuring even distribution.
4. Bake the Cake
Fill the pan: Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake: Place the cake in the preheated oven and bake for 1.5 to 2 hours, or until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
5. Mature the Cake
Wrap it up: Once completely cooled, wrap the cake in parchment paper and then aluminum foil.
Age the cake: Store it in an airtight container in a cool, dark place. Brush it with rum or brandy every week for at least 2 weeks to develop deeper flavors.
Top with marzipan: For a festive finish, roll out marzipan and cover the top of the cake.
Add a glaze: Heat apricot jam and brush it over the cake for a shiny glaze.
Decorate: Garnish with whole candied cherries and nuts for a classic look.
