Instructions
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Soak the Fruits (Ideal to do this the night before): In a medium bowl, combine the mixed dried fruits with the orange juice and 2 tablespoons of rum or brandy (if using). Stir, cover, and let sit for at least 1 hour, or ideally overnight, for the fruits to plump up.
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Prepare for Baking: Preheat your oven to 325°F (160°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides for easy removal.
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Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and brown sugar together until the mixture is light and fluffy.
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Add Wet Ingredients: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the molasses (if using), vanilla extract, and orange zest.
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Combine Wet and Dry Mixtures: Gently fold the dry flour mixture into the wet ingredients in two or three additions, alternating with the orange juice from the soaked fruits (or fresh orange juice if you didn’t soak them). Mix until just combined; do not overmix.
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Fold in Fruits and Nuts: Using a spatula, gently fold in the soaked fruits (along with any remaining liquid), glazed cherries, and chopped nuts until they are evenly distributed throughout the batter.
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Bake: Spoon the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Cool and Finish: Let the cake cool in the pan for 15 minutes. Then, using the parchment paper overhang, carefully lift it out and transfer it to a wire rack. While the cake is still warm, brush the top with the optional rum or brandy for extra flavor and moisture.
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Serve: Allow the cake to cool completely before slicing. For best flavor, wrap tightly and store in an airtight container for a day before serving.
