Step 1: Prepare the Fruit

Place the mixed dried fruit, raisins, dried cranberries, dried apricots, candied cherries, and candied orange peel in a medium saucepan.

Pour in the orange juice and warm the mixture over low heat for approximately 5 minutes.

Do not bring it to a vigorous boil. The goal is simply to warm the fruit and allow it to absorb some of the citrus flavor.

Remove the saucepan from the heat and stir in the vanilla extract.

Let the fruit mixture cool for at least 20 to 30 minutes.

For an even more flavorful fruitcake, you can prepare the fruit mixture several hours ahead and let it soak covered in the refrigerator.

Step 2: Prepare the Cake Batter

Preheat your oven to 325°F.

Grease a 9-inch loaf pan or 10-inch tube pan thoroughly. Line the bottom with parchment paper for easier removal.

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the milk.

Mix just until combined. Avoid overmixing the batter.

Step 3: Add the Fruit and Nuts

Gently fold the cooled fruit mixture into the cake batter.

Add the chopped pecans or walnuts and fold until evenly distributed.

The batter will be quite thick. That’s normal for fruitcake because it needs to support a large amount of fruit and nuts.

Make sure the fruit and nuts are distributed throughout the batter rather than concentrated in one area.

Step 4: Bake the Fruitcake

Transfer the batter to the prepared pan and spread the top evenly.

Decorate the surface with additional candied cherries and nuts if desired.

Place the pan in the center of the preheated oven.

Bake for approximately 1 hour 20 minutes to 1 hour 40 minutes, depending on the size and shape of your pan.

Begin checking around the 75-minute mark.

The cake is ready when a toothpick inserted into the center comes out mostly clean with only a few moist crumbs.

If the top begins browning too quickly, loosely cover the cake with aluminum foil during the final portion of baking.

Step 5: Cool and Finish

Remove the fruitcake from the oven and allow it to cool in the pan for approximately 15 to 20 minutes.

Carefully transfer it to a wire rack and allow it to cool completely.

For extra moisture and citrus flavor, brush the cooled cake lightly with orange juice or apple juice.

You can also warm the apricot preserves and brush them over the top for a glossy finish.

Once completely cool, wrap the fruitcake tightly in parchment paper followed by aluminum foil.

For the best flavor, let the cake rest for at least 24 hours before serving.