Ingredients:
– 2 cups (250g) all-purpose flour
– 1 ½ teaspoons baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– 1 cup (200g) brown sugar
– 1 cup (240ml) vegetable oil or melted butter
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup (240ml) buttermilk or plain yogurt
– 2 cups mixed dried fruits (raisins, chopped dates, chopped apricots, cherries, etc.)
– 1 cup chopped nuts (walnuts, pecans, or almonds)
– Optional: 2 tablespoons orange juice or brandy for soaking fruits
Instructions:
1. Preheat your oven to 325°F (160°C). Grease and flour a 9-inch (23cm) round cake pan or line it with parchment paper.
2. If you want extra moistness and flavor, soak the dried fruits in orange juice or brandy for at least 30 minutes, then drain.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In a large bowl, beat the brown sugar and oil (or melted butter) until well combined.
5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined; don’t overmix.
7. Fold in the soaked dried fruits and chopped nuts gently.
8. Pour the batter into the prepared cake pan and smooth the top.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Enjoy your Heavenly Moist Fruit Cake! If you want, you can dust it with powdered sugar or frost it with cream cheese frosting for extra indulgence.
