Instructions:
1. **Prepare the Fruit Mixture:**
– In a large bowl, combine the dried fruits, candied fruit peel, cherries, and nuts.
– Pour the rum or brandy over the fruit mixture, stir well, and cover.
– Let it soak overnight or for at least several hours to allow the flavors to meld.
2. **Make the Cake Batter:**
– Preheat your oven to 325°F (160°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
– In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
– Add the eggs one at a time, beating well after each addition.
– In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
– Gradually add the dry ingredients to the creamed mixture, alternating with the orange juice, beginning and ending with the flour mixture. Mix until just combined.
– Stir in the vanilla extract.
3. **Combine and Bake:**
– Fold the soaked fruit mixture into the cake batter, ensuring the fruit and nuts are evenly distributed.
– Spoon the batter into the prepared cake pan, smoothing the top with a spatula.
– Bake in the preheated oven for 1 1/2 to 2 hours, or until a skewer inserted into the center of the cake comes out clean.
– If the cake starts to brown too quickly, cover the top loosely with aluminum foil.
4. **Cool and Store:**
– Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
– For best flavor, wrap the cooled cake in plastic wrap and store it in an airtight container for at least a few days before serving. You can periodically brush it with more rum or brandy if desired to keep it moist and enhance the flavor.
This fruitcake is perfect for holiday celebrations or as a rich, indulgent treat anytime! Let me know if you have any questions or need further assistance.
