Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup unsalted butter
- 1 cup brown sugar
- 3 large eggs
- 2 cups mixed dried fruits (raisins, currants, candied citrus peel)
- 1 cup mixed nuts (walnuts, almonds, or pecans)
- Brandy or orange juice (as needed)
Instructions
- Preheat the oven to 325°F (160°C) and prepare a large baking tray with parchment paper.
- In a large bowl, mix the flour, baking powder, cinnamon, and nutmeg.
- Cream together the butter and brown sugar in another bowl until light and fluffy.
- Beat in the eggs, one at a time, making sure each is fully incorporated.
- Gradually add the dry ingredients to the wet mixture and combine until just incorporated.
- Fold in the dried fruits and nuts gently.
- Pour the mixture into the prepared tin and smooth the surface.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the tray for 10 minutes before transferring to a wire rack.
- Optional: Prepare icing by mixing powdered sugar with brandy or orange juice and drizzle over the cooled cake.
Notes
For additional flavor, soak dried fruits in brandy or orange juice beforehand. Avoid rushing the cooling process to maintain the cake’s texture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian