🔪 Instructions
1. Soak the Fruit (Ahead of Time)
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Combine all dried fruits and nuts in a bowl.
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Pour in rum, brandy, or orange juice until just covered.
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Cover and let soak for at least 4 hours, or preferably overnight.
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Stir occasionally. Soaking softens the fruit and enhances flavor.
Shortcut: Microwave fruit with liquid for 2 minutes, cool before using.
2. Preheat Oven & Prepare Pan
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Preheat oven to 300°F (150°C).
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Grease and line a 9×5-inch loaf pan or 8-inch round cake pan with parchment paper.
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Wrap the outside with a double layer of foil (optional, helps prevent burning during long bake).
3. Make the Batter
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Cream the butter and brown sugar until light and fluffy (about 3–5 minutes).
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Beat in eggs, one at a time, mixing well after each.
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Stir in vanilla and citrus zest.
4. Mix Dry Ingredients
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In a separate bowl, whisk together:
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Flour
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Baking powder
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Salt
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Spices (cinnamon, nutmeg, cloves)
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5. Combine Everything
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Toss soaked fruits and nuts with 2 tablespoons of the flour mixture (helps prevent sinking).
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Fold remaining flour mixture into the wet batter until just combined.
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Gently fold in the fruit and nut mixture.
6. Bake
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Pour batter into prepared pan.
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Smooth the top with a spatula.
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Bake at 300°F (150°C) for 1 hour 30 minutes to 2 hours, or until:
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A skewer comes out mostly clean (a few moist crumbs are okay).
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The top is firm and golden brown.
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Tip: If the top darkens too quickly, tent it loosely with foil.
7. Cool & (Optional) Age
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Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Optional Aging (for richer flavor):
see continuation on next page
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