Moist Fruit Cake

  

Ingredients

2 cups (250g) all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp cinnamon pdr

½ tsp nutmeg pdr

1 cup (200g) brown sugar

½ cup (100g) white sugar

1 cup (230g) unsalted butter, softened

3 large eggs, at room temperature

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, dates)

½ cup (80g) glazed cherries, halved½ cup ( 70 gm) chopped nuts  ( optional) 

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

Instructions

In a small bowl, soak the dried fruits and cherries in orange juice or rum for at least 30 minutes (or overnight) to keep them plump and moist. for 30 minutes

Grease and line a loaf pan with parchment paper. Preheat oven to 340°F (170°C). for 10 minutes

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. for 5 minutes

In a large mixing bowl, cream the butter with brown and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract and orange zest. for 8 minutes

Gradually add the dry ingredients alternately with milk, mixing gently until just combined — avoid over-mixing. for 6 minutes

Drain the soaked fruits, then fold them, along with cherries and nuts, into the batter for a fruity crunch. for 4 minutes

 Spoon the batter into the prepared loaf pan, smoothening the top for even baking. Bake for 55-60 minutes till the skewer comes out clean.

Let cool in the pan for 10 minutes, then transfer to a wire rack. For extra flavor, brush the top with warm orange juice or light sugar syrup while still warm. for 15 minutes 

 

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