Prepare the baking pan: Line the bottom of a baking pan with parchment paper and lightly grease the sides. This will ensure the cake comes out easily once it’s baked.
Preheat the oven: Preheat your oven to 150°C (300°F). This low temperature ensures that the fruit cake bakes slowly and evenly, allowing the flavors to meld beautifully over time.
Mix the dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside. The dry ingredients provide structure to the cake and a comforting spice blend that will flavor every bite.
Soak the fruits: Drain the soaked fruits (raisins, sultanas, currants, cherries, and mixed peel), but reserve 2–3 tablespoons of the soaking liquid to add to the batter. The soaked fruits will add moisture to the cake, while the soaking liquid enhances the flavor. If you soaked your fruits in rum or brandy, this will add extra richness to the cake.
Cream the butter and sugar: In a separate large mixing bowl, beat the softened butter and brown sugar together until fluffy and pale. This will take about 3–4 minutes with an electric mixer. The creaming process helps to incorporate air into the butter, making the cake light and tender.
Add the eggs and molasses: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract and molasses (if using). Molasses provides a rich, deep flavor and color, making the cake extra flavorful and giving it that classic fruit cake taste.
Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix at this stage, as this could result in a denser cake.
Fold in the fruits and nuts: Gently fold in the soaked fruits, nuts (if using), and the reserved soaking liquid. The fruit and nuts should be evenly distributed throughout the batter, ensuring every bite of the cake has that delicious fruity richness.
Prepare to bake: Spoon the batter into the prepared baking pan and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles and ensure the batter is evenly spread out.
Bake the fruit cake: Place the pan in the preheated oven and bake for about 45–60 minutes, or until the cake is firm in the center and a skewer or toothpick inserted into the middle comes out clean. The cake should be golden brown and fragrant. If the top of the cake begins to brown too quickly, you can cover it loosely with foil to prevent burning.
Cool the cake: Allow the fruit cake to cool completely in the pan. This will help the cake set and allow it to firm up. Once cool, carefully turn the cake out onto a plate or serving platter.
Rest the cake: For the best flavor, let the fruit cake rest for at least one day before slicing. This gives the flavors time to fully develop and enhances the richness of the cake. Wrap the cake tightly in foil to keep it moist.
