# What You'll Need:
→ Dried Fruit and Nuts
01 - 1 cup mixed dried fruit (raisins, currants, chopped apricots, cranberries)
02 - 1/2 cup candied mixed peel
03 - 1/2 cup chopped walnuts or pecans
→ Cake Batter
04 - 2 cups all-purpose flour
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 cup unsalted butter, softened
11 - 3/4 cup granulated sugar
12 - 2 large eggs
13 - 1 teaspoon pure vanilla extract
14 - 1/2 cup milk
15 - 1/4 cup orange juice
16 - Zest of 1 orange
→ Glaze
17 - 1 cup powdered sugar
18 - 2 to 3 tablespoons fresh orange juice
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper.
02 - Combine dried fruit, candied peel, and chopped nuts with 2 tablespoons flour to prevent sinking. Set aside.
03 - In a separate bowl, whisk together the remaining flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
04 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Incorporate eggs one at a time, followed by vanilla extract, orange zest, milk, and orange juice.
05 - Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
06 - Fold in the floured dried fruit and nut mixture until evenly incorporated.
07 - Transfer batter to the prepared loaf pan and smooth the surface evenly.
08 - Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns prematurely, tent with foil after 40 minutes.
09 - Allow the loaf to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
10 - Whisk powdered sugar with 2 to 3 tablespoons fresh orange juice until smooth and pourable.
11 - Drizzle the glaze over the cooled loaf. Let set before slicing, serving, or wrapping for gifting.
