Scale
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 4 ounces (1 stick) unsalted butter, softened
- 1 cup packed dark brown sugar
- grated zest of 1 orange
- 2 large eggs
- 1/2 cup dark (blackstrap) molasses
- 1/2 cup milk
- 2 cups mixed dried fruit, chopped into small pieces (I used black mission figs, pineapple, apricots and dates)
- 1 cup dried cranberries (or raisins)
- 1–1/2 cups chopped nuts (I used a mix of pecans, almonds and cashews)
- 1/4 cup powdered sugar (optional)
Instructions
- Preheat the oven to 325F. Butter a 9-inch bundt pan well.
- In a medium bowl, stir together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt.
- In a large bowl, using an electric mixer, cream together the butter, brown sugar and orange zest, until light and fluffy, 3-5 minutes. Add the eggs and beat well, then beat in the molasses.
- Using a wooden spoon or spatula, stir in half of the flour mixture until just combined. Stir in the milk until smooth, then stir in the rest of the flour until just combined. Stir in the dried fruit and nuts until just mixed.
- Transfer the batter into the baking pan, smooth the top and bake for 60-70 minutes, until the top is springy to the touch. Let sit for about 10 minutes, then turn the cake out of the Bundt pan onto a wire rack to cool completely. Once the cake is cool, dust with powdered sugar (if desired) and serve.