Name: English Fruit Cake Oven
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 9-inch round cake or loaf
Cuisine: English
Ingredients: 1 cup mixed dried fruits (such as raisins, currants, and chopped apricots); 1/2 cup brandy; 1 cup unsalted butter, softened; 1 cup brown sugar; 4 large eggs; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; Zest of 1 lemon; Zest of 1 orange; 1/2 cup chopped nuts (such as walnuts or pecans)

Instructions

Preheat your oven to 325°F (165°C). Grease and flour a 9-inch round cake pan or a loaf pan.
In a small bowl, combine the mixed dried fruits and brandy. Let them soak while you prepare the other ingredients.
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
Gradually add the dry ingredients to the butter mixture, mixing until well combined.
Stir in the lemon zest, orange zest, and chopped nuts.
Drain any excess brandy from the soaked fruits and fold them into the cake batter.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For an extra touch of indulgence, you can drizzle a simple glaze over the cooled cake or dust it with powdered sugar before serving.

Ingredients

Instructions

Nutrition Facts

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