Ingredients:

  • 1 cup (150g) raisins
  • 1/2 cup (80g) dried cherries
  • 1/2 cup (70g) chopped dried apricots
  • 1/2 cup (60g) chopped walnuts
  • 2 tbsp (16g) all-purpose flour
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 3 large eggs, room temperature
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1 tsp (3g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1/2 tsp (3g) kosher salt
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 325°F (160°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, combine raisins, cherries, apricots, and walnuts. Sprinkle with 2 tbsp of flour and toss until the fruit is lightly dusted.
  3. In a large bowl, beat softened butter and brown sugar until pale and fluffy (about 3 minutes). Add eggs one at a time, beating well after each, then stir in vanilla extract.
  4. Sift together flour, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry mixture to the butter mixture on low speed, mixing only until flour streaks disappear.
  5. Using a rubber spatula, gently fold the flour-coated fruit medley into the batter using a cut-and-fold motion. Pour into the pan and smooth the top.
  6. Bake for 1 hour and 45 minutes, or until a wooden skewer inserted into the center comes out clean.