🍰 Instructions
1. Prepare the fruit
- Combine raisins, currants, chopped dried fruit, and rum (or other liquid) in a bowl.
- Let soak for at least 2 hours, or overnight for best flavor.
2. Make the batter
- Preheat oven to 325°F (160°C).
- Grease and line a 9-inch (23 cm) loaf pan or round cake pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time.
- Sift together flour, baking powder, salt, and spices.
- Gradually fold dry ingredients into butter mixture.
- Stir in soaked fruit, nuts, and citrus zest until evenly distributed.
3. Bake the cake
- Pour batter into prepared pan and smooth the top.
- Bake for 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
4. Optional: Mature the cake
- For a richer flavor, brush the cooled cake with a little rum or brandy.
- Wrap in plastic wrap and let it sit for 24 hours or longer before serving.
💡 Tips
- Use a mix of your favorite dried fruits and nuts for a personalized flavor.
- Cover the cake with aluminum foil if the top browns too quickly during baking.
- Fruit cake improves in flavor if stored for several days or weeks.
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