Ingredients
Scale
- 200g raisins
- 100g sultanas
- 100g currants
- 100g dried figs, chopped
- 100g dried apricots, chopped
- 100g mixed nuts (e.g., almonds, hazelnuts, walnuts), chopped
- Zest of 1 orange
- Zest of 1 lemon
- 300g plain flour
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp salt
- 200g unsalted butter, softened
- 200g dark brown sugar
- 4 large eggs
- 100ml fresh orange juice
- 50ml brandy or rum (optional)
Instructions
- Preheat your oven to 160°C (325°F) and line a 23 cm (9-inch) round cake tin with baking parchment. Ensure the tin is well-greased.
- In a large bowl, combine the raisins, sultanas, currants, chopped figs, apricots, and mixed nuts. Toss the dried fruits and nuts in a little bit of flour (about a tablespoon) to prevent them from sinking to the bottom of the cake during baking.
- In another bowl, sift together the plain flour, baking powder, cinnamon, ginger, and salt.
- In a stand mixer or large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of the flour mixture to bring it back together.
- Slowly fold in the flour mixture, alternating with the orange juice, until everything is well combined.
- Add the zest of the orange and lemon, then stir in the brandy or rum if using. Gently fold in the flour-dusted dried fruits and nuts until evenly distributed throughout the batter.
- Spoon the batter into the prepared cake tin, spreading it out evenly with a spatula. Smooth the top, and then place the tin in the preheated oven.
- Bake for 1 hour and 30 minutes, or until a skewer inserted into the center of the cake comes out clean. If the cake starts to brown too quickly, cover it loosely with foil and continue baking until done.
- Once baked, remove the cake from the oven and let it cool completely in the tin on a wire rack.
- Once the cake has cooled, you can wrap it in baking parchment and then in foil for storage. This cake improves with time, so let it sit for a day or two before serving for the best flavor.