200g mixed dried fruits (raisins, currants, chopped apricots)
100g candied fruit (cherries, citrus peel)
150ml port wine
200g unsalted butter, softened
200g brown sugar
4 large eggs
250g all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
100g chopped nuts (walnuts or almonds)
1/4 tsp salt
1 tsp vanilla extract
Optional: Glaze (apricot jam or honey for a shiny finish)
In a medium bowl, combine the mixed dried fruits and candied fruit. Pour the port wine over the fruits and let them soak for at least 2 hours, or preferably overnight, to absorb the flavors.
Preheat your oven to 160°C (325°F). Grease and line a round cake tin (approximately 9 inches) with parchment paper.
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This should take about 3-5 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, ground cinnamon, ground nutmeg, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.
Gently fold in the soaked fruits (along with any remaining port wine) and the chopped nuts until evenly distributed throughout the batter.
Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for about 1 hour, or until a skewer inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the tin for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Glaze (optional): If desired, warm some apricot jam or honey in a small saucepan until it becomes liquid. Brush the glaze over the top of the cooled cake for a shiny finish.