Ingredients: Get all your fruits and nuts measured and mixed.

Combine the dried cherries, apricots, and raisins in a large bowl.

Toss in the chopped pecans.

Mixing: Ensure everything is well combined and evenly distributed.

Make sure your fruits and nuts are chopped into roughly the same size for even baking.

Sifting Ingredients: It’s crucial for the flour mix to be light and airy.

Combine the all-purpose flour, baking powder, and salt in a different bowl by sifting them together.

A well-sifted flour mixture helps prevent dense cakes.

Creaming Technique: This is what gives the cake its fluffy texture.

In another mixing bowl, beat the unsalted butter and brown sugar until light and fluffy.

Gradually add the eggs, one at a time, beating well after each addition.

Stir in the orange zest and almond extract.

Proper creaming of butter and sugar aerates the mixture, which is the secret to a light cake!

Final Mix: It’s time to bring it all together.

Gradually fold in the flour mixture into the creamed butter and sugar.

Once the flour is half incorporated, add the fruit and nut mixture.

Continue folding until just combined.

Do not overmix at this stage or your cake will toughen.

Baking: The magic happens in the oven.

Preheat your oven to 300°F (150°C).

Line your loaf pan with parchment paper and lightly grease the sides.

Put the batter into the pan that has been prepared and make the top smooth.

Bake in the preheated oven for about 2 hours or until a toothpick inserted into the center comes out clean.

A slow, steady bake keeps the fruitcake moist.