2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup packed light brown sugar
½ cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
¾ cup orange juice
1 tablespoon finely grated orange zest
1½ cups raisins
½ cup dried cranberries
½ cup chopped dates
¾ cup chopped pecans or walnuts
1 tablespoon all-purpose flour, for tossing with the fruit and nuts
Instructions:
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line the bottom with parchment paper.
2. Mix the Dry Ingredients
In a medium mixing bowl, whisk together the 2 cups flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set the mixture aside.
3. Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and creamy.
4. Add the Eggs and Vanilla
Add the 3 eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
5. Combine the Batter
Add the dry ingredients to the butter mixture in 2–3 additions, alternating with the ¾ cup orange juice. Mix gently after each addition and continue just until the batter becomes thick and smooth.
6. Prepare and Add the Fruit and Nuts
In a separate bowl, toss the raisins, dried cranberries, chopped dates, and chopped pecans or walnuts with about 1 tablespoon of flour. Gently fold the fruit and nuts into the batter until they are evenly distributed.
7. Fill the Baking Pan
Transfer the batter to the prepared 9×9-inch baking pan. Spread it evenly and smooth the surface with a spatula.
8. Bake the Fruit Cake
Bake for 50–60 minutes, or until the cake is deep golden brown and a toothpick inserted into the center comes out without wet batter.
If the surface becomes too dark before the center is fully baked, loosely cover the pan with foil and continue baking until done.
9. Cool and Serve
Allow the cake to cool in the pan for about 30 minutes before cutting it into generous squares. For cleaner, easier slices, let the cake cool completely before serving.
