Classic Rich Fruit Cake
Ingredients:
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2½ cups mixed dried fruit (raisins, sultanas, dried cranberries, chopped candied peel)
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½ cup chopped walnuts or pecans
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1 cup black tea or orange juice (for soaking fruit)
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1 cup unsalted butter, softened
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1 cup brown sugar
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4 large eggs, room temperature
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2 cups all-purpose flour
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1 tsp baking powder
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp ground cloves
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½ tsp salt
Instructions:
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Soak the Fruit: Combine dried fruit with warm tea or orange juice in a bowl. Cover and let sit for at least 2 hours (or overnight) to plump up. Drain any excess liquid.
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Prep Oven & Pan: Preheat oven to 300°F (150°C). Grease a standard 9×5-inch loaf pan and line with parchment paper.
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Cream Butter & Sugar: In a large bowl, beat softened butter and brown sugar until light and fluffy (3–4 minutes).
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Add Eggs: Add eggs one at a time, beating well after each addition.
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Combine Dry Ingredients: Sift flour, baking powder, cinnamon, nutmeg, cloves, and salt together. Gently fold into the wet mixture until just combined.
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Fold in Fruit & Nuts: Stir in the soaked dried fruit and chopped nuts until evenly distributed.
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Bake: Pour batter into the prepared loaf pan and smooth the top. Bake for 75 to 90 minutes, or until a toothpick inserted in the center comes out clean.
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Cool: Let cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.