About the Recipe
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Ingredients
Fruit mixture:
1 kg (35 oz) dried fruit (a mix of your choice, like raisins, currants, and cranberries)
200 ml (¾ cup) brandy, or substitute with fruit juice or strong tea
Zest and juice of 2 large oranges
Cake batter:
250 g (1 cup) golden caster sugar
250 g (1 cup) unsalted butter, melted
1 tsp vanilla extract
4 medium eggs
200 g (1½ cups) plain (all-purpose) flour
2 tsp pumpkin spice or mixed spice
100 g (¾ cup) hazelnuts, chopped (optional)
Preparation
Prepare the fruit: At least 12 hours before baking, combine all the fruit mixture ingredients in a large bowl. Stir well, cover, and let the fruit soak up the liquid.
Prepare the oven and pan: Preheat your oven to 140°C (275°F). Butter a round cake tin and line the bottom and sides with parchment paper.
Mix the batter: In a separate bowl, beat the melted butter, sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing thoroughly after each.
Combine ingredients: Pour the egg mixture into the bowl with the soaked fruit and stir to combine. Sift the flour and spices over the batter and fold in gently. Stir in the nuts, if using.
Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 1 hour, then reduce the oven temperature to 120°C (250°F) and bake for another 2 hours.
Test for doneness: Insert a skewer into the center of the cake. It should come out clean when finished.
Cool the cake: Let the cake cool completely in the tin on a wire rack. Store wrapped in foil in an airtight container.