Spiced Fruit Cake
2 cups (250g) all-purpose flour
1 cup (200g) brown sugar
1 cup (230g) unsalted butter, softened
3 large eggs
1 cup (150g) mixed dried fruits (raisins, currants, chopped dates, or prunes)
¼ cup (60ml) black treacle or molasses
¼ cup (60ml) orange juice or brandy
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp salt
1 tsp vanilla extract
1 tbsp grated orange zest
Instructions
Cream the butter and brown sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract, orange zest, treacle, and orange juice (or brandy).
In a separate bowl, combine flour, baking powder, salt, and all the spices. Add the dry ingredients to the wet mixture, stirring gently until combined. Fold in the mixed dried fruits.
Pour the batter into a greased and lined 8-inch round cake pan. Bake in a preheated oven at 170°C (340°F) for about 50–60 minutes, or until a skewer inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Brush with a little brandy or orange juice if desired for extra moisture.
Rich, aromatic, and filled with festive flavor — this spiced fruit cake is perfect for the holidays or any special occasion.
