🌟 Instructions
1️⃣ Prepare the Fruit Mixture:
- In a bowl, combine dried fruits and rum (or orange juice). Let soak for at least 2 hours (or overnight for best results).
2️⃣ Make the Cake Batter:
- Preheat oven to 325°F (163°C). Grease and line a loaf pan with parchment paper.
- Cream together butter and brown sugar until fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually mix the dry ingredients into the butter mixture, alternating with milk.
3️⃣ Combine & Bake:
- Stir in the soaked fruits and mix until well combined.
- Pour the batter into the prepared pan.
- Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean.
4️⃣ Cool & Serve:
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
- For extra richness, brush the top with more rum or fruit juice.
🍰 Tips for the Perfect Fruitcake
✔️ For a richer flavor, soak fruits for a week in rum or juice before baking.
✔️ Wrap and store for a few days before eating—fruitcake gets better with time!
✔️ Glaze with warm honey or apricot jam for a shiny finish.
Would you like a no-bake version or a nut-free variation? 😊