Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (240ml) whole milk
  • 4 large eggs
  • 2 tsp (10ml) pure vanilla extract
  • 1 tsp (5g) baking powder
  • ½ tsp (2g) baking soda
  • ½ tsp (2g) salt
  • 1 cup (150g) mixed dried fruits (e.g., apricots, cranberries, raisins)
  • ½ cup (75g) mixed candied citrus peel
  • ¼ cup (60ml) dark rum (optional, for soaking)
  • Powdered sugar for dusting
  • Whipped cream or vanilla ice cream (optional)

Instructions:

  1. If using rum, soak the dried fruits and candied peel for at least 30 minutes. Drain excess liquid if necessary.
  2. Preheat your oven to 350°F (175°C). Grease and line cake pans with parchment paper.
  3. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In another bowl, beat together softened butter and sugar until creamy.
  5. Incorporate the eggs one at a time, followed by the vanilla extract.
  6. Gradually add the dry ingredients to the wet mixture, alternating with milk until fully combined.
  7. Gently fold in the soaked dried fruits and candied peel until evenly distributed.
  8. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.