Ingredients

¾ cups unsalted butter

¾ cups soft brown sugar

2 cups dried fruits (raisins, currants, cherries, peel)

½ cup dates, pitted and chopped

⅔ cups sweetened orange juice

1½ tbsp orange zest

2 tbsp molasses

1¾ cups all-purpose flour

1½ tsp baking powder

½ tsp salt

1½ tsp cinnamon powder

½ tsp ground ginger

¼ tsp nutmeg

1 tsp all spice

¼ cup vegetable oil

3 large eggs

1 cup walnuts, halved

Orange Syrup/Glaze:

3 tbsp fresh orange juice

1¾ tbsp sugar

Instructions

Step 1: In a saucepan, combine butter, brown sugar, dried fruits, chopped dates, sweetened orange juice, orange zest, and molasses. Simmer gently until the mixture thickens, then set aside to cool completely.

Step 2: Preheat your oven to 140°C (285°F). Grease and line an 8×3 inch cake tin with parchment paper.

Step 3: In a bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, ground ginger, nutmeg, and all spice.

Step 4: In a separate small bowl, whisk the vegetable oil and eggs until well combined. Add this to the cooled fruit mixture.

Step 5: Fold the walnuts and sifted dry ingredients into the wet mixture gently until just combined. Avoid overmixing to keep the cake tender.

Step 6: Pour the batter into the prepared tin, spreading it evenly. Bake for 75–85 minutes or until a skewer inserted into the center comes out clean.

Step 7: Let the cake cool in the tin for 30 minutes before removing it to cool completely on a wire rack.

Step 8: To make the glaze, warm the fresh orange juice and sugar in a small pan until the sugar dissolves. Brush this syrup generously over the cooled cake.

Step 9: Wrap the cake tightly in foil and store in an airtight container. For best flavor, let it rest for 48 hours before serving.

Tips & Variations

For an extra moist cake, soak the dried fruits overnight in a splash of brandy or orange juice before cooking.

Swap walnuts for pecans or almonds for a different nutty flavor.

Add a splash of vanilla extract to the fruit mixture for an aromatic twist.

If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.

FAQs

Can I use fresh fruit instead of dried fruits?

This recipe is best with dried fruits because they provide concentrated sweetness and moisture without excess water. Fresh fruits may alter the texture and baking time.

Why should I let the cake rest before eating?

Allowing the cake to rest for 48 hours lets the flavors mature and meld together, enhancing the overall taste and making the cake more moist and tender.