Ingredients
For the Fruit Mix (prepare at least 1 day ahead, or even 1 week before):
2 cups chopped mixed dried fruits (raisins, currants, prunes, apricots, dates)
1 cup chopped candied cherries (red and green)
1 cup chopped mixed peel
1 cup dark rum (or orange juice if non-alcoholic)
½ cup port wine (optional, for deeper flavor)
For the Cake Batter:
1 cup (225g) unsalted butter, softened
1 cup (200g) brown sugar
4 large eggs (room temperature)
1 tsp vanilla extract
1 tsp almond extract (optional)
2 cups (250g) all-purpose flour
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp allspice
½ cup breadcrumbs (for texture and moisture balance)
Zest of 1 orange and 1 lemon
For the Glaze (optional but recommended):
¼ cup rum or fruit wine (for brushing)
2 tbsp brown sugar
2 tbsp water
Directions
Step 1: Soak the Fruits
In a large glass bowl, combine all the dried fruits, cherries, and peel.
Pour in the rum and wine.
Cover tightly and let soak for at least 24 hours (or up to 1 week), stirring occasionally.
