Instructions
Prepare the Pan
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Preheat oven to 300°F (150°C).
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Grease and line a loaf pan or 9-inch round cake pan with parchment paper.
Mix the Batter
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In a large bowl, cream together butter and brown sugar until light and fluffy.
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Beat in the eggs, one at a time, mixing well after each addition.
Combine Dry Ingredients
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In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and allspice.
Combine and Add Fruits
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Gradually add the dry mixture to the creamed butter mixture, alternating with orange juice (or brandy).
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Stir in candied fruit, raisins, and nuts until evenly distributed.
Bake
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Pour the batter into the prepared pan and smooth the top.
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Bake for 1½ to 2 hours, or until a toothpick inserted in the center comes out clean.
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Allow to cool completely before removing from the pan.
Optional: Age the Cake
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For richer flavor, wrap the cooled cake in cheesecloth soaked in brandy or fruit juice, then wrap in foil.
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Store in an airtight container for up to 4 weeks, re-soaking weekly if desired.
Serving Suggestions
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Dust with powdered sugar or glaze with apricot jam for a festive finish.
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Serve with hot tea, coffee, or mulled wine.
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Perfect for holiday gifting — wrap in decorative paper or tins.
Storage & Reheating
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Store wrapped at room temperature for up to 2 weeks or in the fridge for a month.
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To serve warm, heat slices gently in the microwave for a few seconds.
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Freezes beautifully for up to 3 months.
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