Heavenly Moist Fruitcake

For the Fruit Mixture:

2 cups mixed dried fruits (raisins, currants, dried cherries, apricots, etc.)

1 cup nuts (walnuts, pecans, or almonds), chopped

1 cup orange juice (or rum for soaking)

1 tablespoon grated orange zest

1 teaspoon vanilla extract

For the Cake Batter:

1 cup unsalted butter, softened

1 cup brown sugar, packed

4 large eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

1 teaspoon vanilla extract

For Garnish (optional):

Maraschino cherries

Whole nuts

Candied fruits

Prepare the Fruit Mixture:

In a medium bowl, combine the mixed dried fruits, chopped nuts, orange juice (or rum), orange zest, and vanilla extract. Stir well and let the mixture soak for at least 2 hours or overnight for deeper flavor.

Preheat the Oven: 2. Preheat your oven to 325°F (160°C). Grease and line a 9×5-inch loaf pan with parchment paper.

Make the Cake Batter: 3. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. 4. Add the eggs one at a time, beating well after each addition. 5. In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. 6. Gradually add the dry ingredients to the wet mixture, mixing until just combined. 7. Fold in the soaked fruit mixture and any remaining liquid until evenly incorporated …

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