Ingredients

Zest of 1 orange or 2 clementines, plus 100ml juice

Zest of 2 lemons, plus 100ml juice

1 tbsp orange blossom water

1 tsp rosewater

3 tbsp clear honey

200g glacé cherries

200g mixed peel

200g dried apricots, diced

175g golden sultanas

140g dried cranberries or sour cherries, or a mix

100g dried mangoes, diced

280g butter at room temperature, plus extra for greasing

140g golden caster sugar

140g light muscovado sugar

4 large eggs, beaten

250g plain flour

100g ground almonds

2 tsp ground cinnamon

1 tsp orange blossom water

50ml orange juice

Instructions

Step 1: In a large bowl, mix together the orange and lemon zests and juices, orange blossom water, rosewater, and honey. Stir in all the dried fruits, then cover and leave to soak overnight.

Step 2: The next day, preheat your oven to 160°C (140°C fan) or gas mark 3. Grease and double-line a 22cm round or square cake tin for a flatter cake, or a 20cm tin for a deeper cake, with baking parchment.

Step 3: In another large bowl, beat the butter and both sugars together with an electric mixer until pale and fluffy. Add the beaten eggs one at a time, mixing well after each addition. Fold in the flour, ground almonds, and cinnamon.

Step 4: Add the soaked fruits along with any juices left in the bowl and gently stir to combine. Spoon the mixture into the prepared tin and level the top. For a flatter cake, create a gentle dip in the center using the back of a spoon.

Step 5: Bake for 1 hour 30 minutes, then reduce the oven to 140°C (120°C fan) or gas mark 1. Continue baking for another 1 hour 30 minutes if using a 22cm tin, or 1 hour 50 minutes for a 20cm tin, until a skewer inserted into the center comes out clean. Cool the cake in the tin on a wire rack.

Step 6: While still warm, prepare the feeding mixture by combining the 1 tsp orange blossom water and 50ml orange juice. Poke holes in the cake with a thin skewer and spoon over the liquid to feed it.

Step 7: If making ahead, wrap the cake well in parchment and keep in an airtight container, feeding it once a week with the liquid for up to 4 weeks. The cake is also delicious after a day or two if enjoyed sooner.

Tips & Variations

Use a mix of your favorite dried fruits or add chopped nuts for extra texture.

For a deeper flavor, soak the fruits in a splash of brandy or dark rum along with the citrus juices.

Double-line your cake tin with parchment to prevent the cake from burning or sticking to the sides during the long bake.

Create a flat-topped cake by making a shallow well in the batter before baking to help control rising.

Storage

Store the cooled cake wrapped well in parchment and kept in an airtight container at room temperature. It will keep for up to one month. If made in advance, feed the cake once a week with orange blossom water and orange juice to keep it moist. To reheat, warm slices gently in a low oven or microwave for a few seconds.

FAQs

Can I substitute the dried fruits?

Yes, feel free to swap dried fruits depending on availability and preference. Just keep the total quantity similar to maintain the cake’s texture and moisture.

Do I need to feed the cake if I eat it soon after baking?

No, feeding the cake is optional if you plan to eat it within a couple of days. The soak enhances flavor and moisture when storing for longer periods.