Fruit Cake / Christmas Plum Cake w/o Alcohol

INGREDIENTS

• ½ cup dried apricots, chopped
• ½ cup dried cranberries
• ½ cup dried cherries
• ½ cup golden raisins
• 125 ml apple juice
• ½ cup pistachios, chopped
• ½ cup hazelnuts, chopped
• ½ cup pecans, chopped
• ½ cup sliced almonds
• 12 tablespoons (1½ sticks) unsalted butter, softened
• 1 cup light brown sugar
• 2 eggs
• 2 teaspoons pure vanilla extract
• 2 tablespoons orange zest
• Pinch of cinnamon
• 1½ cups all-purpose flour
• 1 teaspoon baking powder

DIRECTIONS

1. Preheat the oven to 350°F. Grease a loaf pan with nonstick spray.

2. PREPARE THE FRUIT: In a medium-size heat-safe bowl, toss the apricots with the cranberries, cherries and raisins. Pour the apple juice over the fruit and let sit for atleast 6 hours.

3. Drain the fruit, transfer the fruit to another medium bowl and toss with the pistachios, hazelnuts, pecans and almonds. Set aside.

4. MAKE THE BATTER: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, scraping the side of the bowl well after each addition.

5. Beat in the vanilla extract, orange zest and cinnamon. Add the flour and baking powder; mix just until combined.

6. BAKE THE CAKE: Add the fruit-and-nut mixture to the batter and mix to combine. Pour the batter into the prepared pan and smooth the surface, bake until golden and cooked through, 2 to 2½ hours.