# What You'll Need:
→ Dried Fruits & Nuts
01 - 1 cup mixed dried fruits (raisins, currants, chopped dried apricots, candied cherries)
02 - 1/2 cup chopped nuts (walnuts, pecans, or almonds)
→ Cake Batter
03 - 1 1/2 cups all-purpose flour
04 - 1 teaspoon baking powder
05 - 1/4 teaspoon salt
06 - 1 teaspoon ground cinnamon
07 - 1/2 teaspoon ground nutmeg
08 - 1/2 cup unsalted butter, softened
09 - 2/3 cup packed light brown sugar
10 - 2 large eggs
11 - 1/2 cup whole milk
12 - 1/2 teaspoon vanilla extract
13 - Zest of 1 orange
→ Glaze
14 - 1 cup powdered sugar
15 - 1 to 2 tablespoons fresh orange juice
# Directions:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a small bowl, toss the dried fruits and nuts with 1 tablespoon of flour to prevent sinking.
03 - Whisk together the remaining flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
04 - Using a mixer, beat softened butter and brown sugar until light and fluffy.
05 - Add eggs one at a time, then mix in vanilla extract and orange zest until combined.
06 - Add half the dry mixture, followed by the milk, then the remaining dry mixture, mixing just until combined.
07 - Gently fold the floured dried fruits and nuts into the batter.
08 - Pour batter into prepared pan and smooth the surface. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean.
09 - Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Mix powdered sugar with enough orange juice to form a thick pourable glaze; drizzle over cooled loaf.
11 - Allow the glaze to set before slicing or wrapping for storage.
