ADMINIngredients:
. 2 cups mixed dried fruits (such as raisins, sultanas, currants, cranberries, or chopped dates)
. 1 cup candied citrus peel (optional, but adds great flavor)
. 1 cup chopped nuts (such as walnuts, pecans, or almonds)
. 1/2 cup unsalted butter (softened)
. 1 cup brown sugar (packed)
. 3 large eggs
. 1 1/2 cups all-purpose flour
. 1 teaspoon baking powder
. 1 teaspoon ground cinnamon
. 1/2 teaspoon ground nutmeg
. 1/2 teaspoon ground ginger
. 1/4 teaspoon salt
. 1/2 cup orange juice or brandy (for soaking the fruit)
. 1 teaspoon vanilla extract
. 1 tablespoon dark rum (optional, for extra flavor)
Optional for extra richness:
. 1/4 cup molasses
. 1/2 cup apple juice or other fruit juice for soaking
Directions:
1. Prepare the Fruit:
. In a bowl, mix the dried fruits, candied peel (if using), and nuts. Pour the orange juice or brandy over the fruits and let them soak for at least an hour or overnight. This helps the fruits become plump and flavorful.
2. Preheat the Oven:
. Preheat your oven to 325°F (165°C). Grease and line a 9-inch round cake pan with parchment paper.
3. Mix Dry Ingredients:
. In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set this mixture aside.
4. Cream Butter and Sugar:
. In a large bowl, cream the softened butter and brown sugar until light and fluffy. This may take about 3-5 minutes with an electric mixer.
5. Add Eggs:
. Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Add the vanilla extract and dark rum (if using).
6. Fold in the Dry Ingredients:
. Gradually fold in the flour mixture. Be gentle while mixing to avoid overworking the batter.
7. Add the Fruit:
. Gently fold the soaked fruit and nuts into the batter until evenly distributed.
8. Bake:
. Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for about 1.5 to 2 hours, or until a skewer inserted into the center comes out clean. If the cake starts to brown too quickly, cover it loosely with foil.
9. Cool and Store:
. Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. For the best flavor, wrap the cooled fruit cake in wax paper or plastic wrap and store it in an airtight container for at least 24 hours before serving. You can also brush it with more rum or brandy for added moisture and flavor.