Old World Fruit Cake

Instructions

1. Preheat your oven to 325°F (165°C) and grease a 9-inch round cake pan. Line the bottom of the pan with parchment paper and set aside.

2. In a large mixing bowl, combine the raisins, dried apricots, figs, dates, mixed candied peel, pecans, and walnuts. Toss the fruits and nuts together until well mixed and set aside.

3. In a separate bowl, cream the softened butter and brown sugar together until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition.

5. In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.

6. Gradually add the dry ingredients to the butter mixture, alternating with the orange juice.

7. Stir in the brandy until just combined.

8. Gently fold in the fruit and nut mixture until evenly distributed throughout the batter.

9. Pour the batter into the prepared cake pan and smooth the top with a spatula.

10. Bake in the preheated oven for 75-90 minutes, or until a toothpick inserted into the center comes out clean.

11. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

12. Once cooled, wrap the fruit cake in plastic wrap and store it in an airtight container at room temperature.