Instructions:
1.Preheat and Prepare:
Preheat your oven to 170°C (340°F). Grease a loaf pan and line it with parchment paper.
2.Mix the batter:
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
3.Dry ingredients:
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon (if using).
4.Combine:
Gradually add the dry ingredients to the wet ingredients, alternating with milk or orange juice. Begin and end with the dry ingredients. Mix until just combined.
5.Prepare the fruits and nuts:
Toss the dried fruits and chopped nuts with 1/4 cup flour. This prevents them from sinking to the bottom during baking. Fold them gently into the batter.
6.Assemble and bake:
Pour the batter into the prepared loaf pan. Smooth the top and sprinkle the chopped almonds evenly over the batter.
Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
7.Cool and finish:
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For added shine, brush the top with honey or apricot glaze.
Serving Suggestions:
This almond fruitcake pairs beautifully with a hot cup of tea or coffee. It also makes an excellent gift when wrapped in parchment and tied with a festive ribbon!
Storage:
Store in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness. The flavors deepen over time, making it even more delicious after a day or two.
This recipe is sure to be a crowd-pleaser. Try it this holiday season, and watch as everyone comes back for seconds!
