Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (150g) mixed dried fruits (raisins, currants, chopped apricots)
  • 1 cup (150g) mixed nuts (walnuts, pecans), chopped
  • ½ cup (120ml) orange juice
  • ½ cup (120ml) dark rum (or apple juice for non-alcoholic option)
  • Whipped cream or vanilla ice cream (for serving)

Instructions:

  1. In a bowl, combine mixed dried fruits and nuts with orange juice and rum. Cover and let sit for at least 1 hour (up to overnight for deeper flavor).
  2. Preheat your oven to 350°F (175°C) and grease the cake pan or line with parchment paper.
  3. In a large mixing bowl, cream together softened butter and sugar until light and fluffy (about 2-3 minutes). Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Fold in the soaked fruits and nuts, ensuring an even distribution.
  6. Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 40-50 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.