Ingredients:

  • 2 cups (240g) mixed dried fruits (raisins, currants, candied citrus peel, etc.), roughly chopped
  • ½ cup (120ml) dark rum (or apple juice/grape juice for a non-alcoholic version)
  • 1 cup (227g) unsalted butter, softened, plus extra for greasing the pan
  • 1 cup (200g) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour, plus extra for dusting the pan
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (115g) chopped walnuts or pecans
  • ¼ cup (30g) all-purpose flour for dusting the nuts

Instructions:

  1. Combine the dried fruits and rum (or juice) in a bowl. Cover and let soak in the refrigerator for at least 12 hours, or up to 24 hours, stirring occasionally.
  2. Preheat oven to 300°F (150°C). Grease and flour (or line with parchment paper) the loaf pan.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, cinnamon, cloves, nutmeg, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Toss the chopped nuts with ¼ cup of all-purpose flour. This helps prevent them from sinking to the bottom of the cake.
  8. Gently fold the soaked fruit (including any liquid) and floured nuts into the batter until evenly distributed.
  9. Pour the batter into the prepared loaf pan, spreading it evenly.
  10. Bake for 2-2.5 hours, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent the pan loosely with foil.
  11. Let the cake cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely.
  12. Brush with additional rum or fruit juice for extra moisture and flavor (optional).