Ingredients
Soaked Fruits
• Mixed dried fruits (raisins, sultanas, currants, chopped dates, cherries): 2 cups (300 g)
• Orange juice or apple juice: ½ cup (120 ml)
(You may also use rum or brandy if desired.)
Dry Ingredients
• All-purpose flour: 1 ¼ cups (156 g)
• Dark brown sugar: ¾ cup (150 g)
• Baking powder: 1 tsp (4 g)
• Baking soda: ¼ tsp (1 g)
• Ground cinnamon: 1 tsp (3 g)
• Ground nutmeg: ½ tsp (2 g)
• Ground allspice or cloves: ¼ tsp (1 g)
• Salt: ¼ tsp (1.5 g)
Wet Ingredients
• Vegetable oil: ½ cup (120 ml)
• Eggs: 2 large (100 g)
• Molasses or dark treacle: 2 tbsp (40 g)
• Vanilla extract: 1 tsp (5 ml)
• Orange zest: 1 tbsp (about 6 g)
(Optional but highly recommended)
Optional Add-ins
• Chopped nuts: ½ cup (60 g) (walnuts, pecans, almonds)
Instructions
Soak the mixed dried fruits in orange juice and set aside for at least one hour or overnight for best flavor. Drain any excess liquid before using.
Preheat the oven to 160°C (320°F). Grease and line an 8-inch round cake pan with parchment paper, including the sides.
Whisk the flour, baking powder, baking soda, spices, and salt in a bowl and set aside.
In another bowl, whisk together the oil, dark brown sugar, molasses, eggs, vanilla, and orange zest until smooth.
Add the dry ingredients to the wet mixture and stir until just combined. Fold in the soaked fruits and nuts, if using.
Pour the thick batter into the prepared pan and smooth the top. Tap lightly to remove large air bubbles.
Bake for 45–60 minutes, or until the cake is firm and dark and a skewer inserted in the center comes out clean.
Allow the cake to cool completely before slicing. The flavor deepens after several hours.
