STEP 1: SOAK THE FRUITS AND NUTS

Start by soaking the dried fruits and nuts in the rum (or brandy) and orange juice. In a large mixing bowl, combine the dried fruit (raisins, currants, and apricots), candied peel, and chopped nuts. Add the dark rum and orange juice, and stir to combine. Cover the bowl and let the mixture soak for at least 2 hours, but preferably overnight. The longer the fruit soaks, the plumper and more flavorful it will become.

STEP 2: PREPARE THE DRY INGREDIENTS

In a medium-sized bowl, sift together the all-purpose flour, baking powder, cinnamon, nutmeg, cloves, allspice, and salt. Sifting helps to ensure even distribution of the dry ingredients and prevents any lumps. Set the bowl aside.

STEP 3: CREAM THE BUTTER AND SUGAR

In a large bowl, cream the softened butter and brown sugar together using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture is light and fluffy. This is an important step, as it creates air pockets in the batter and helps the cake rise.

STEP 4: ADD THE EGGS AND VANILLA

Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. Scrape down the sides of the bowl as needed. Once all the eggs are incorporated, add the vanilla extract and orange zest. Continue to beat until everything is well combined.

STEP 5: COMBINE THE DRY AND WET INGREDIENTS

Gradually add the sifted dry ingredients to the wet mixture, alternating with the soaked fruit and nuts. Begin with a third of the dry ingredients, followed by half of the fruit mixture, then repeat until everything is combined. Stir gently with a spatula until the batter is well-mixed. Be careful not to overwork the batter, as this could lead to a dense cake.

STEP 6: PREPARE THE CAKE PAN

Preheat the oven to 300°F (150°C). Grease and line a 9-inch round cake pan or an 8×8-inch square baking pan with parchment paper. You can also use a cake pan with removable sides for easier serving. This step ensures that the cake will come out easily after baking and helps to prevent any sticking.

STEP 7: BAKE THE CAKE

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for about 2 ½ to 3 hours, or until a toothpick or cake tester inserted into the center of the cake comes out clean. The cake should be golden brown and firm to the touch. If the top of the cake begins to brown too quickly, you can cover it loosely with aluminum foil for the last 30 minutes of baking.

STEP 8: LET IT COOL AND REST

Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. After that, remove the cake from the pan and transfer it to a wire rack to cool completely. If you’d like to make the cake ahead of time, this is a good point to wrap the cake tightly in plastic wrap and store it for up to a week at room temperature. Fruitcakes often taste better after resting for a few days, as the flavors have time to meld.

STEP 9: SERVE AND ENJOY

Before serving, you can brush the top of the cake with a little more rum or brandy for added moisture and flavor. Slice the cake into small wedges, as it’s quite rich and filling. Garnish with powdered sugar or holly leaves for a festive touch. The cake can be served on its own or alongside a cup of tea or coffee.