Classic Fruit Cake with a Rich Brandy Soak

1.Preheat your oven to 325°F (160°C). Grease and line a 9-inch round cake pan with parchment paper.

2.In a medium bowl, combine the mixed dried fruits and nuts. Pour in 1/2 cup of brandy and let them soak for at least 1 hour, or overnight for best results.

3.In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This should take about 3-5 minutes.

4.Add the eggs one at a time, mixing well after each addition. Then stir in the 1/4 cup of brandy, vanilla extract, orange zest, and lemon zest until well combined.

5.In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.

6.Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

7.Fold in the soaked dried fruits and nuts, ensuring they are evenly distributed throughout the batter.

8.Pour the batter into the prepared cake pan and smooth the top with a spatula.

9.Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

10.Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

11.Once cooled, brush the top of the cake with additional brandy to enhance the flavor and moisture. Wrap the cake in plastic wrap and let it sit for at least 24 hours before serving to allow the flavors to meld.