- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 1 h
- Serves
- 8
Ingredients
- 1 cup
- unbleached all-purpose flour
- 150 g
- 1 cup
- ground almonds
- 130 g
- 1 tsp
- baking powder
- ½ tsp
- baking soda
- ½ tsp
- ground cinnamon
- ¼ tsp
- ground nutmeg
- ½ cup
- unsalted butter
- 115 g
- 2 cups
- mixed dried fruits (see note)
- 500 ml
- 1
- orange, zest grated
- 1 cup
- orange juice
- 250 ml
- 2
- eggs
- ½ cup
- brown sugar
- 105 g
- 1 cup
- mixed roasted nuts, chopped (almonds, pecans, walnuts, etc.)
- 250 ml
- ¼ cup
- amaretto-style almond liqueur
- 60 ml
Preparation
- Step 1
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13 cm) loaf pan and line with parchment paper. Set aside.
- Step 2
- In a bowl, combine the flour, ground almonds, baking powder, baking soda and spices. Set aside.
- Step 3
- In a pot, melt the butter with the dried fruits, orange zest and juice. Mix well and bring to a boil. Simmer over low heat for 10 minutes. Remove from the heat and let cool for 15 minutes.
- Step 4
- In another bowl, whisk the eggs and brown sugar with an electric mixer for 2 minutes. Using a spatula, stir in the dried fruit mixture alternating with the dry ingredients and the nuts. Spread the batter out in the prepared loaf pan.
- Step 5
- Bake for 45 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Step 6
- Once out of the oven, use a toothpick or bamboo skewer to make several dozen small holes in the cake. Using a pastry brush, cover the cake with the almond liqueur. Let cool completely. The cake will keep for 1 week, covered, at room temperature.
Variation
Use any dried fruits of your choice: raisins, blueberries, cherries, cranberries, apricots, dates, prunes, etc. Dice any large dried fruits.
