Heavenly Moist Fruitcake

Ingredients:

For the Fruit and Nut Mixture:

2 cups mixed dried fruits (raisins, currants, cherries, apricots, etc.)

1 cup chopped nuts (walnuts, pecans, or almonds)

½ cup candied orange peel or mixed peel (optional)

½ cup orange juice or apple juice

2 tbsp dark rum or brandy (optional, for a deeper flavor)

For the Cake Batter:

1 cup unsalted butter, softened

1 cup brown sugar

4 large eggs

2 cups all-purpose flour

1 tsp baking powder

½ tsp salt

1 tsp cinnamon

½ tsp ground nutmeg

¼ tsp ground cloves (optional)

½ cup milk

Optional Glaze:

2 tbsp apricot jam, warmed (to brush on top)

Instructions:

Soak the Fruits and Nuts:

In a bowl, combine the dried fruits, nuts, candied peel, orange juice, and rum/brandy (if using). Mix well, cover, and let soak for at least 1 hour, or overnight for a more intense flavor.

Preheat the Oven:

Preheat your oven to 325°F (165°C). Grease and line a loaf pan or a round 9-inch cake pan with parchment paper.

Make the Batter:

In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.

Combine the Mixtures:

Fold the soaked fruit and nut mixture into the batter, ensuring everything is evenly distributed.

Bake:

Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover with foil during the last 20 minutes of baking.

Cool and Glaze:

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Brush the top with warmed apricot jam or additional rum/brandy for added moisture and flavor. Allow to cool completely before slicing.

Serve:

Slice and enjoy this moist, flavor-packed fruitcake. It stores beautifully for days and tastes even better after resting!

Prep Time: 20 minutes (+ soaking time)

Cook Time: 60-75 minutes

Total Time: ~1 hour 40 minutes

Servings: 8-10