Ingredients
For the Fruit Mix:
1 cup dried cherries
1/2 cup dried cranberries
1/2 cup chopped dried apricots
1/2 cup golden raisins
1/4 cup orange zest (from 1-2 oranges)
1/4 cup orange liqueur (such as Grand Marnier) or orange juice
For the Cake Batter:
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 cup unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream or plain yogurt
1/2 cup chopped toasted hazelnuts or walnuts
For the Glaze:
1/3 cup powdered sugar
2 tbsp fresh orange juice
Directions
1. Prepare the Fruit Mix:
In a medium bowl, combine dried fruits, orange zest, and orange liqueur or juice.
Cover and let sit for 1-2 hours to allow the flavors to meld.
2. Preheat the Oven:
Preheat your oven to 325°F (165°C). Grease and line a 9-inch loaf pan or 8-inch round cake pan with parchment paper.
3. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, cloves, and nutmeg. Set aside.
4. Cream the Butter and Sugars:
In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Combine Wet and Dry Ingredients:
Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix just until incorporated.
6. Fold in the Fruits and Nuts:
Drain any excess liquid from the fruit mix. Gently fold the soaked fruits and nuts into the batter.
7. Bake the Cake:
Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
8. Add the Glaze:
While the cake is cooling, mix the powdered sugar and orange juice until smooth. Drizzle the glaze over the cooled cake for a glossy finish.
9. Serve:
Slice and enjoy this aromatic, flavorful treat with a cup of tea or mulled wine.
Details
Prep Time: 30 minutes (plus soaking time)
Cook Time: 70 minutes
Total Time: ~2 hours
Servings: 10–12
Calories per Serving: ~290
Tips:
Make Ahead: This cake tastes even better the next day as the spices and fruits infuse the batter.
Storage: Wrap tightly in plastic wrap and store at room temperature for up to 5 days, or freeze for up to 3 months.
Optional Additions: Add a handful of dark chocolate chunks for a decadent twist.
This Alpine Spice and Fruit Bliss cake is a cozy and festive delight, perfect for celebrating the season or indulging in a slice of rustic charm. 
