Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups mixed dried fruits (raisins, currants, chopped dates, dried cherries)
- 1 cup chopped nuts (walnuts, pecans, or almonds)
- 1 tbsp orange zest
- 1/2 cup orange juice (for soaking fruits)
Instructions
- Soak dried fruits in orange juice for several hours or overnight.
- Preheat oven to 300°F (150°C) and line a 9×5-inch loaf or 8-inch round cake pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, cream butter and brown sugar until fluffy.
- Beat in eggs one at a time, then add vanilla extract and orange zest.
- Gradually mix in dry ingredients until just combined.
- Fold in soaked dried fruits and chopped nuts.
- Pour batter into prepared pan and smooth the top.
- Bake for 1.5 to 2 hours, or until a skewer inserted in the center comes out clean.
- Let cake cool completely in the pan before slicing or storing.
Notes
- Use any mix of dried fruits like apricots, mango, or pineapple for variety.
- Swap orange juice for apple juice or add lemon zest for a different flavor base.
- Make nut-free by replacing nuts with extra dried fruit or seeds.
- Soaking fruit is key for flavor and moisture—don’t skip it!
- Wrap well and store at room temperature for up to 2 weeks or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg