# What You Need:
→ Dried Fruits & Nuts
01 - 1 cup mixed dried fruits (raisins, currants, chopped apricots, cranberries)
02 - 1/2 cup mixed nuts, chopped (walnuts, pecans, or almonds)
03 - 2 tablespoons orange or apple juice
→ Cake Batter
04 - 1 1/2 cups all-purpose flour
05 - 1 teaspoon baking powder
06 - 1/4 teaspoon salt
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/2 cup unsalted butter, softened
10 - 3/4 cup granulated sugar
11 - 2 large eggs
12 - 1 teaspoon vanilla extract
13 - 1/2 cup whole milk
14 - Zest of 1 orange
→ Glaze
15 - 1 cup powdered sugar
16 - 2 to 3 tablespoons fresh orange juice
# How To Make:
01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Combine the dried fruits, nuts, and orange or apple juice in a small bowl. Set aside to soak while preparing the batter.
03 - Whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg in a medium bowl.
04 - In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract and orange zest.
05 - Add the dry ingredient mixture to the wet ingredients in two additions, alternating with the milk. Mix until just combined.
06 - Gently fold the soaked dried fruits and nuts, including any remaining liquid, into the batter.
07 - Pour the batter into the prepared loaf pan and smooth the surface. Bake for 55 to 65 minutes until a toothpick inserted into the center comes out clean. Cover loosely with foil if the top browns too quickly.
08 - Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
09 - Whisk powdered sugar with fresh orange juice until smooth and pourable. Drizzle the glaze over the cooled loaf and allow it to set before slicing.
