Ingredients:
1 cup unsalted butter, softened
1 cup brown sugar
4 large eggs
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon salt
1 cup dark molasses
¼ cup brandy or orange juice
2 cups mixed dried fruits (raisins, currants, sultanas)
1 cup mixed candied peel
1 cup chopped nuts (walnuts or pecans)
Instructions:
Prepare the Fruit:
Soak the dried fruits and candied peel in brandy or orange juice overnight to enhance their flavor.
Preheat the Oven:
Preheat your oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper.
Mix the Batter:
In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
Mix Everything Together:
Gradually add the dry ingredients to the creamed butter mixture, alternating with the molasses. Gently fold in the soaked fruits, candied peel, and nuts.
Bake:
Pour the batter into the prepared cake pan. Smooth the top and bake for 2 to 2 ½ hours, or until a toothpick inserted into the center comes out clean.
Cool and Store:
Let the fruitcake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Wrap it tightly in parchment paper and foil. Store it in an airtight container for a few weeks to let the flavors mature.
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