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Ingredients:
– 1 1/2 cups unsalted butter, softened
– 1 3/4 cups brown sugar
– 4 large eggs
– 2 teaspoons vanilla extract
– 3 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1 cup chopped walnuts or pecans
– 1 cup dried fruit (cranberries, raisins, cherries)
– 1 cup candied fruit (orange, lemon, citron)
Instructions:
1. Preheat oven to 275°F (135°C). Grease and flour a 12-cup Bundt pan.
2. In a large mixing bowl, cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then beat in vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Stir in nuts, dried fruit, and candied fruit.
7. Pour batter into prepared pan and smooth top.
8. Bake for 2 1/2 to 3 hours, or until a toothpick inserted into the center comes out clean.
9. Remove from oven and let cool in pan for 10 minutes.
10. Transfer to a wire rack to cool completely.
Tips:
– Make ahead: Prepare cake up to 2 weeks in advance and store in an airtight container.
– Feed the cake: Brush with brandy, rum, or other liquor every week or two to keep moist and add flavor.
– Decorate: Top with powdered sugar, glaze, or whipped cream for a festive touch.