Ingredients
For the cake batter, you will need:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 half teaspoon salt
- 1 cup unsalted butter, softened at room temperature
- 1 cup brown sugar
- 4 large eggs, at room temperature
- 2 cups mixed dried fruits
You can use raisins, currants, sultanas, chopped dates, or dried cherries - 1 half cup chopped nuts
Almonds or walnuts work well - 1 tablespoon orange or lemon zest
- 1 half cup milk or fresh orange juice
- 1 teaspoon vanilla extract
Preparing the Cake Tin
Grease a round or square cake tin well with butter. Line the bottom and sides with baking paper. This is important because the cake bakes for a long time and should not stick.
Preheat your oven to a low temperature of 160 degrees Celsius or 320 degrees Fahrenheit.
Mixing the Dry Ingredients
In a large bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Mix everything well so the spices are evenly spread. Set this bowl aside.
Creaming the Butter and Sugar
In another large bowl, add the softened butter and brown sugar.
Beat them together slowly until the mixture becomes light, smooth, and creamy. This step takes time, but it helps make the cake soft and rich.
Adding the Eggs
Add the eggs one at a time.
After each egg, mix gently until it is fully combined. Do not rush this step. If the mixture looks slightly uneven, that is normal and will smooth out later.
Combining Wet and Dry Ingredients
Now slowly add the dry flour mixture to the butter mixture.
Add it in small portions, mixing gently after each addition. Do not overmix. Stop mixing as soon as everything comes together.
Pour in the milk or orange juice and add the vanilla extract. Mix gently again.
Adding Fruits and Nuts
Add the dried fruits, chopped nuts, and citrus zest to the batter.
Fold them in carefully using a spoon or spatula. Make sure the fruits are spread evenly through the batter so every slice has plenty of flavor.
Baking the Cake
Pour the batter into the prepared cake tin. Smooth the top gently.
Place the cake in the preheated oven.
Bake for about 1 hour and 45 minutes to 2 hours. Baking time may vary depending on your oven.
After 1 hour, check the cake. If the top is browning too quickly, loosely cover it with baking paper.
The cake is done when a knife or skewer inserted into the center comes out clean.
Cooling the Cake
Remove the cake from the oven and let it cool in the tin for about 20 minutes.
Then carefully remove it from the tin and let it cool completely on a wire rack.
Do not decorate or store the cake while it is still warm.
Storing the Cake
Once completely cool, wrap the cake tightly in baking paper and then in foil.
Store it in a cool, dry place. The flavor improves after a few days.
This cake can be kept for up to two weeks if wrapped well.
Serving the Cake
Cut the cake into thin slices.
Serve it plain or with tea, coffee, or warm milk.
The cake is rich, so small slices are perfect.
