Soft and fluffy fruit loaf cake made with butter, warm spices, dried fruits, nuts, and bright orange zest. Perfect for tea time or holidays.

Scale

2 cups all-purpose flour

1 cup brown sugar

1 cup unsalted butter, softened

4 large eggs

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

½ tsp cloves

1 tsp vanilla extract

¼ cup orange juice

1 tbsp orange zest

1 cup mixed dried fruits

½ cup chopped nuts

2 tbsp flour (for coating fruits)

2 tbsp rum or brandy (optional)

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1. Soak dried fruits if using alcohol; drain and coat with flour.

2. Preheat oven to 350°F (175°C) and prepare loaf pan.

3. Cream butter and sugar until fluffy.

4. Add eggs one at a time.

5. Whisk dry ingredients separately.

6. Add dry ingredients alternately with orange juice.

7. Stir in vanilla and zest.

8. Fold in fruits and nuts.

9. Bake 55–65 minutes until done.

10. Cool before slicing.

Coating fruit prevents sinking.

Tent with foil if browning early.

Flavor improves the next day.