Ingredients

• ½ cup raisins
• ½ cup dried cranberries
• ¼ cup chopped apricots
• ¼ cup dates, chopped
• ¼ cup almonds, chopped
• ¼ cup walnuts, chopped

• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 3 eggs, at room temperature
• 1 tsp vanilla extract
• ¼ cup orange juice

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon powder
• ¼ tsp nutmeg powder
• A pinch of salt

Instructions

1. Ingredients: follow the list above.
2. Prepare the Fruits: Chop all dried fruits and nuts evenly. Toss them lightly with a tablespoon of flour to prevent sinking.
3. Preheat & Prepare Tin: Preheat oven to 170°C. Grease and line a loaf or round cake tin with parchment paper.
4. Cream Butter & Sugar: Beat butter and brown sugar until light, fluffy, and pale in colour.
5. Add Eggs: Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
6. Mix Dry Ingredients: Sift flour, baking powder, baking soda, spices, and salt together.
7. Combine Batter: Fold dry ingredients into wet mixture alternately with orange juice until just combined.
8. Add Fruits & Bake: Fold in prepared fruits and nuts. Pour batter into tin and bake for 50–60 minutes.
9. Cool & Serve: Cool completely before slicing. Serve plain or with a dusting of icing sugar.

Why You’ll Love This Recipe

• Loaded with nutrient-rich fruits
• Moist and flavourful crumb
• Not overly sweet
• Perfect for gifting
• Improves with time

Common Mistakes

• Overbaking the cake
• Skipping fruit flour coating
• Using cold eggs
• Cutting while hot

Variations

Eggless: Replace eggs with yogurt and flaxseed.
Alcohol-Free: Use orange juice or apple juice only.
Chocolate Touch: Add cocoa nibs.

Personal Note

This cake is my go-to when I want something festive yet wholesome. I often bake it a day ahead, knowing the flavours will deepen beautifully overnight. It’s a quiet reminder that good things take time.