Heavenly Moist Fruit Cake

Ingredients

2 cups (250g) all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 cup (200g) brown sugar

½ cup (100g) white sugar

1 cup (230g) unsalted butter, softened

3 large eggs, at room temperature

½ cup (120ml) milk or buttermilk

1 teaspoon vanilla extract

1 tablespoon orange zest

1 ½ cups (240g) mixed dried fruits (raisins, cranberries, chopped apricots, dates)

½ cup (80g) glazed cherries, halved

½ cup (70g) chopped nuts (optional)

2 tablespoons orange juice or rum (for soaking fruits)

Instructions

Soak the dried fruits and cherries in orange juice or rum for at least 30 minutes (overnight if possible) to keep them juicy and moist. Grease and line a loaf pan with parchment paper. Preheat your oven to 170°C (340°F). Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl. Cream the butter with brown and white sugar in another bowl until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract and orange zest. Add the dry ingredients alternately with the milk, mixing gently until combined. Fold in the soaked fruits (drain any excess liquid), cherries, and nuts. Spoon the batter into the prepared loaf pan, smoothing the top. Bake for 55–65 minutes or until a skewer inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack.

For extra moisture and flavor, brush the top with warm orange juice or a light sugar syrup while still warm.