Ingredients
Method
Preparation
- Chop the dried fruits and nuts into small pieces and allow the butter to soften at room temperature.
- Preheat the oven to 325°F / 160°C.
- Beat the softened butter with the sugar until the mixture becomes light and fluffy.
- Mix in the eggs one at a time, ensuring each addition is fully incorporated before adding the next.
- Combine the flour, baking powder, cinnamon, nutmeg, and salt in a separate bowl.
- Add the dry mixture to the butter mixture gradually, alternating with the orange juice, and stir until the batter is combined.
- Fold the dried fruits and chopped nuts into the batter until evenly spread throughout.
Baking
- Grease a 9×5-inch loaf pan and line it with parchment paper.
- Transfer the batter to the prepared loaf pan and level the surface.
- Bake for 60 to 75 minutes, testing near the center with a toothpick until it comes out clean.
- Let the loaf rest in the pan for 10 minutes, then move it to a rack to cool completely.
Notes
Soak the dried fruits in warm orange juice or brandy for 30 minutes before adding them to the batter for softer fruit pieces.
