Preheat your oven to 325°F (160°C) and prepare a loaf pan by greasing and lining it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a separate large bowl, cream the butter and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the dried fruits and nuts until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 1 to 1 ½ hours, or until a toothpick inserted into the center comes out clean.
Once baked, remove the fruit cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For an extra burst of flavor, you can brush the top of the cake with brandy or rum while it is still warm.
Nutrition Facts
Calories:
280
Fat:
11
Carbohydrates:
42
Protein:
4
Sodium:
180
Fiber:
2
Sugar:
28
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