In a medium bowl, whisk together flour, baking powder, salt, and spices.
In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time, then add molasses and vanilla.
Gradually add the dry ingredients, mixing just until combined. Stir in the soaked fruit mixture and nuts.
Bake the Cake:
Pour the batter into the prepared pan, spreading it evenly. Bake for 1 1/2 to 2 hours, or until a toothpick inserted into the center comes out clean.
Cool and Glaze:
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Brush the top with the apricot jam glaze for added shine and flavor.
Serving and Storage Tips
Slice thinly to serve with tea, coffee, or a dollop of whipped cream.
Wrap the cake tightly in plastic wrap or foil and store in an airtight container at room temperature for up to 2 weeks. For longer storage, refrigerate or freeze it, allowing the flavors to deepen over time.
Variations
Alcohol-Free Option: Use orange or apple juice instead of rum or brandy.
Spice Blend: Add cardamom or ginger for a unique flavor twist.
Gluten-Free: Substitute the all-purpose flour with a gluten-free baking mix.
**Extra Moisture
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