Instructions
Soak the dried fruits and cherries in orange juice or rum for at least 30 minutes (overnight if possible) to keep them juicy and moist. Grease and line a loaf pan with parchment paper. Preheat your oven to 170°C (340°F). In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, cream the butter with brown and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract and orange zest. Add the dry ingredients alternately with the milk, mixing gently until combined. Fold in the soaked fruits (drain any excess liquid), cherries, and nuts. Spoon the batter into the prepared loaf pan, smoothing the top. Bake for 55–65 minutes or until a skewer inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack.
For extra moisture and flavor, brush the top with warm orange juice or a light sugar syrup while still warm.
