Ingredients
Fruit & Liquid Base:
1 cup (225g) unsalted butter
1 cup (200g) light or dark brown sugar (or 1 can / 397g sweetened condensed milk)
¾ cup (180ml) orange juice or water
3 cups (approx. 500g–600g) mixed dried fruit (raisins, sultanas, dried cranberries, chopped dates)
½ cup (100g) glacé cherries, halved or quartered
Dry Ingredients:
2 cups (250g) all-purpose flour
1 tsp baking powder
½ tsp salt
1½ tsp mixed cake spice (or 1 tsp cinnamon + ¼ tsp nutmeg + ¼ tsp allspice/cloves)
Wet & Mix-ins:
3 large eggs, room temperature (beaten)
1 tsp vanilla extract
Zest of 1 orange (optional)
½ cup (60g) chopped pecans or walnuts (optional)
Instructions
1. Boil the Fruit Mixture:
In a large saucepan, combine the butter, brown sugar (or condensed milk), orange juice (or water), mixed dried fruits, and glacé cherries. Bring to a gentle boil over medium heat. Reduce the heat and simmer for 4–5 minutes, stirring occasionally. Remove from heat and let cool to room temperature (about 30–40 minutes).
2. Prep Oven and Pan:
Preheat your oven to 150°C (300°F). Grease a deep 8-inch (20 cm) round cake pan and line the bottom and sides double-layered with parchment paper to prevent scorching.
3. Combine Dry & Wet:
Sift the flour, baking powder, salt, and spices into a large mixing bowl. Once the boiled fruit mixture has cooled completely, stir in the beaten eggs, vanilla extract, and orange zest.
4. Mix Batter:
Pour the wet fruit mixture and chopped nuts into the dry flour mixture. Fold gently with a spatula just until combined—do not overmix.
5. Bake:
Pour the batter into the prepared cake pan and smooth the top. Bake for 1 hour 15 minutes to 1 hour 30 minutes. If the top starts browning too quickly around 50 minutes, loosely tent the pan with aluminum foil. The cake is done when a skewer inserted into the center comes out clean.
6. Cool & Store:
Allow the cake to cool in the pan for 20 minutes, then transfer to a wire rack. Slice once cooled completely. Store wrapped tightly in foil or an airtight container for up to 2 weeks.