A classic Christmas fruit cake, made with dried fruits soaked in alcohol for weeks. It is soft, sweet and spicy, the perfect cake for Christmas time.

Step 1: Soak dried fruits and nuts in alcohol for a month in a glass jar.
Ingredients:
Raisins
Jumbo Raisins (Black)
Cranberry
Candied Orange peel
Candied Ginger
Nuts of your Choice (Cashews, pistachios, walnuts, etc.)
Rum – Enough to cover the dry fruits.

Step 2: Cake making with the alcohol-infused fruits
Ingredients:
2 cups all-purpose flour
1.5 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Cardamom Powder
1/2 tsp Cinnamon Powder
1/2 tsp Cloves Powder – 1/2 tsp
1/2 tsp Nutmeg Powder – 1/2 tsp
Orange Zest – 2 small
Lemon Zest – 1
Eggs – 4
Butter – 250 g
Brown sugar – 1 cup – 1tbsp (1cup=16tbsp)
Molasses- 1tbsp
Soaked Dry Fruits – 2 cups
Freshly squeezed orange juice – 1 cup

Instructions:

1. Preheat the oven to 300 degrees Fahrenheit. Grease a deep 8 inch round cake tin and line the bottom with baking paper.
2. Place softened butter, brown sugar, molasses, eggs, orange, and lemon zest in a large bowl. Mix well till combined and fluffy.
3. Add the alcohol-infused fruits and orange juice. Mix well.
4. In another bowl combine the dry ingredients- flour, spices, baking soda, and baking powder mix well with a whisk.
5. Slowly add the dry ingredients to the wet ingredients and mix till no lumps remain.
6. Pour the mixture into the prepared baking dish and bake for 2 hrs or until a toothpick inserted in the middle comes out clean.
7. Place the cake on a cooling rack and let it cool before removing it from the cake tin. 
8. If you make it a day in advance, let it cool completely, wrap it in aluminum foil and leave it at room temperature until the next day.
9. Sprinkle with icing sugar before serving, if desired.

Note: While your cake is baking, do not open the oven for at least an hour. After an hour has passed check on the cake and if required loosely cover the top with a piece of aluminum foil to prevent it from getting too dark.