Ingredients
Scale
- 1 1/2 cups mixed dried fruits (raisins, currants, chopped dates, apricots)
- 1 cup candied ginger, finely chopped
- 1 cup chopped walnuts or pecans
- 1 cup unsalted butter, softened
- 1 1/2 cups brown sugar, packed
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1/2 cup orange juice
- 1/4 cup dark vanilla extract (alcohol-free) or apple juice (plus extra for soaking)
- Zest of one orange
- 1 tablespoon honey
- 1/4 cup milk
- 1 tablespoon sugar
Instructions
- Preheat oven to 325°F (165°C). Line a 9-inch round cake pan with parchment paper and grease.
- In a bowl, soak dried fruits and candied ginger in orange juice and vanilla extract for at least 30 minutes.
- In another bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ground cloves.
- Beat softened butter and brown sugar until fluffy. Add eggs one at a time and mix well. Stir in vanilla extract and orange zest.
- Gradually incorporate the dry ingredients into the butter mixture alternating with milk.
- Gently fold in the soaked fruits and nuts until just combined.
- Pour batter into the prepared pan and bake for 1.5 to 2 hours until clean when tested with a toothpick.
- While baking, prepare the soaking syrup by heating dark vanilla extract (alcohol-free), honey, and sugar until dissolved.
- Allow cake to cool completely before poking holes in it and pouring the syrup over it generously. Wrap tightly and let rest for at least 24 hours before serving.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Traditional
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg