Fruit Cake Recipe

Preparation

1. Preheat your oven to 300°F (150°C). 2. Grease and line a loaf or cake tin with parchment paper.

Mix Dry Ingredients

1. In a large bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Mix well and set aside.

Prepare Fruit Mixture

1. In another bowl, combine 2 cups of mixed dried fruits (such as raisins, currants, apricots, and cherries) with 1 cup of chopped nuts (like walnuts or pecans). 2. Add 1 teaspoon of grated orange zest and 1 teaspoon of grated lemon zest to the fruit mixture. 3. Sprinkle a tablespoon of the flour mixture over the fruits and nuts, and toss until they are well coated.

Mix Wet Ingredients

1. In a separate bowl, beat together 1 cup of softened unsalted butter with 1 cup of sugar until fluffy. 2. Add 4 large eggs, one at a time, beating well after each addition. 3. Stir in 1 teaspoon of vanilla extract.

Combine Mixtures

1. Gradually add the dry ingredients to the wet mixture, mixing until just combined. 2. Fold in the fruit and nut mixture gently until evenly distributed.

Bake the Cake

1. Pour the batter into the prepared tin and smooth the top with a spatula. 2. Bake in the preheated oven for 1.5 to 2 hours, or until a toothpick inserted into the center comes out clean. 3. Allow the cake to cool in the tin for about 10 minutes, then turn it out onto a wire rack to cool completely.

Serve

1. Once cooled, slice the fruit cake to your desired thickness. 2. Optionally, you can wrap it in parchment paper and foil, and let it mature for a few days to enhance the flavors before serving.