Heavenly Moist Fruitcake

Ingredients

• 2 cups Dried mixed fruit (such as raisins, currants, and chopped dates)
• 1 cup Nuts (such as walnuts or pecans, chopped)
• 2 ½ cups All-purpose flour
• 1 cup Granulated sugar
• 1 teaspoon Baking powder
• 1 teaspoon Spices (cinnamon, nutmeg, and allspice)
• ½ teaspoon Salt
• 1 cup Vegetable oil
• 4 large Eggs
• ½ cup Rum or brandy
• 1 tablespoon Orange zest
• 1 tablespoon Lemon zest

Instructions

1. Preheat your oven to 325°F (163°C) and grease a 9x5 inch loaf pan. Line the bottom with parchment paper for easy removal.
2. In a large mixing bowl, combine the dried mixed fruits and nuts. Dust them lightly with 1 tablespoon of flour. This helps prevent them from sinking to the bottom during baking.
3. In another bowl, whisk together the flour, baking powder, spices, and salt. Set aside.
4. In a separate large bowl, beat the eggs and sugar until pale and fluffy. Slowly add the oil and continue mixing.
5. Gradually mix in the flour mixture, combining until just incorporated. Be careful not to over-mix, as this can toughen the cake.
6. Fold in the prepared fruit and nut mixture, along with the orange and lemon zests, until evenly distributed.
7. Pour the batter into the prepared loaf pan. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the fruitcake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
9. For best flavor, wrap the cooled fruitcake tightly in plastic wrap and let it age for at least 24 hours before serving.