Preheat your oven to 150°C (300°F). Grease a 9-inch loaf pan and line it with parchment paper to prevent sticking.
Chop the dried fruits into small, bite-sized pieces and toss them with a splash of rum or apple juice. Let this soak for about 30 minutes to soften and infuse flavor.
In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until the mixture is light and fluffy, about 3 minutes. The sound should be a gentle whine as it whips up.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. The mixture will become smooth and slightly glossy.
In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, and citrus zest. This helps distribute the spices evenly throughout the batter.
Gradually fold the dry ingredients into the wet mixture using a spatula, just until combined. Be gentle to keep the batter airy and light.
Stir in the soaked dried fruits, along with any remaining soaking liquid, and chopped nuts. Mix gently to evenly distribute all ingredients.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula for an even surface.
Bake in the oven for about 1 hour and 15 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake should emit a lovely, warm aroma as it bakes.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely, which helps prevent sogginess.
Wrap the cooled fruitcake tightly in foil and let it mature in a cool, dark place for at least a week. This aging process deepens the flavors and makes every slice even more delicious.
Slice and enjoy this rich, spiced fruitcake on its own or with a cup of tea or coffee. Its dense, chewy texture and layered flavors make each bite a nostalgic treat.
