Directions
First, let your dried fruits soak up all the delicious flavors by combining them with the orange juice or rum in a bowl. Leave them to mingle for at least 4 hours, or even overnight if you have time.
When you’re ready to bake, set your oven to a gentle 150°C (300°F). Line or grease your favorite cake pan to keep everything from sticking.
In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, and a pinch of salt. This keeps things light and ensures those lovely spices are spread evenly throughout the cake.
In a large bowl, cream the softened butter and brown sugar together until pale and fluffy—it’s worth taking a few minutes for this. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, zest, and molasses or honey if you’re using them.
Now, gently combine your wet and dry ingredients. Add the flour mixture to the butter mixture in two batches, alternating with the milk. Be careful not to overmix; just until everything comes together.
