Place the mixed dried fruits in a bowl and pour over the rum or orange juice.
Stir well and let soak for at least 1 hour, or overnight for best flavor and plump texture. Stir occasionally to ensure even soaking.
2. Prepare the Batter
Preheat your oven to 170°C (340°F). Grease and line a standard loaf pan with parchment paper, covering the base and sides.
In a medium bowl, whisk together the flour, baking powder, salt, and mixed spice or cinnamon.
In a large bowl, cream the softened butter and brown sugar until light and fluffy (about 2–3 minutes with a hand mixer).
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and citrus zest.
Add the dry ingredients in batches, alternating with the milk. Mix just until smooth and fully incorporated—do not overmix.
Fold in the soaked dried fruits (including any remaining soaking liquid) gently until evenly distributed.
3. Bake
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50–55 minutes, or until a skewer inserted into the center comes out clean. Tent with foil if the top begins to brown too quickly.
4. Cool & Store
Allow the loaf to cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
Optional: While warm, brush the loaf with a little extra rum or orange juice to boost moisture and deepen flavor.
Wrap in foil or plastic wrap and store for at least 24 hours before slicing to allow flavors to develop.
