Ingredients

• • 2 cups (250g) all-purpose flour

  • 1 ½ tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 tsp ground cinnamon

  • ½ tsp ground nutmeg

  • 1 cup (200g) brown sugar

  • ½ cup (100g) white sugar

  • 1 cup (230g) unsalted butter, softened

  • 3 large eggs, at room temperature

    

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  • ½ cup (120ml) milk or buttermilk

  • 1 tsp vanilla extract

  • 1 tbsp orange zest

  • 1 ½ cups (240g) mixed dried fruits (raisins, cranberries, chopped apricots, or dates)

  • ½ cup (80g) glazed cherries, halved

  • ½ cup (70g) chopped nuts (optional)

  • 2 tbsp orange juice or rum (for soaking fruits)

‍ Instructions

1. 1. Soak the fruits

      • Place the dried fruits and cherries in orange juice or rum.

      • Soak for at least 30 minutes (overnight is even better). Drain any excess liquid before using.

   2. Prepare the pan

      

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      • • Grease and line a loaf pan with parchment paper.

      • Preheat oven to 170°C (340°F).

   3. Mix the dry ingredients

      • • In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

   4. Cream butter & sugar

      • • In another bowl, beat butter with brown and white sugar until light and fluffy.

      • Add eggs one at a time, mixing well.

      • Stir in vanilla extract and orange zest.

   5. Combine wet & dry

      • Add the dry ingredients alternately with milk (or buttermilk), mixing gently until just combined.

   6. Fold in fruits & nuts

      

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      • • Gently stir in soaked fruits, cherries, and nuts.

   7. Bake

      • • Spoon batter into prepared loaf pan and smooth the top.

      • Bake for 55–65 minutes, or until a skewer inserted in the center comes out clean.

1. Cool & finish

   • Let cake cool in the pan for 10 minutes, then transfer to a wire rack.

   • While warm, brush the top with warm orange juice or sugar syrup for extra flavor and moisture.