🧁 Instructions
1. Preheat the Oven
Set your oven to 325°F (160°C). Prepare a loaf tin or 8-inch round pan by lining it with parchment paper and greasing the sides.
2. Soak the Fruit
In a medium bowl, combine the dried fruits and candied peel. Pour over the rum or orange juice, and let them sit to absorb the liquid and soften while you make the batter.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and brown sugar until fluffy and pale. Beat in the eggs one by one, ensuring each is fully mixed. Add in the vanilla and orange zest.
4. Mix Dry Ingredients
In a separate bowl, whisk the flour with baking powder, cinnamon, nutmeg, allspice, and salt.
5. Combine All Ingredients
Add the dry ingredients to the wet mixture in portions, mixing gently. Fold in the soaked fruit and any leftover liquid until just combined.
6. Bake
Pour the batter into the prepared pan and smooth out the surface. Bake for 80 to 90 minutes, or until a skewer inserted into the center comes out clean.
7. Cool and Glaze
Allow the cake to cool in the pan for 15 minutes, then move it to a wire rack. For added flavor and a moist finish, brush the top with rum or juice. For a glossy sheen, spread a thin layer of warm apricot jam on top.
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