Every year, when December arrives and the air turns crisp, I find myself craving the smell of Christmas — cinnamon, orange zest, and butter melting together in the oven.

This fruit cake is one of those recipes that instantly fills the house with warmth. It’s simple, comforting, and made with ingredients that feel like home.I remember my mother baking something similar when I was little.

She would always sneak a taste of the batter — “just to make sure it’s good,” she’d say — and the whole kitchen smelled like celebration.

This cake brings back those memories every single time. No long soaking, no fuss, just the perfect little ritual to mark the season.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

250 g mixed dried fruits (raisins, cranberries, chopped prunes, or apricots)

120 ml brandy or orange juice

200 g unsalted butter, softened

180 g brown sugar

3 eggs

250 g all-purpose flour

1 tsp baking powder

1 tsp ground cinnamon

½ tsp ground cloves

Zest of 1 orange

A pinch of salt

50 g chopped walnuts or almonds (optional)

Directions

Soak the fruits: Place the dried fruits in a bowl with the brandy (or orange juice) and let them soak for about 30 minutes.

Mix the batter: Beat the butter and sugar together until creamy. Add the eggs one at a time, then mix in the orange zest and spices.

Combine: In a separate bowl, mix the flour, baking powder, and salt. Add to the wet mixture and stir until combined.

Add fruits: Fold in the soaked fruits (and nuts, if using).

Bake: Pour the batter into a greased 20 cm (8-inch) round pan. Bake at 170°C (340°F) for about 60–70 minutes, or until a skewer comes out clean.

Finish: Let it cool, then dust with icing sugar and decorate with cranberries and pine sprigs.

Mixed Dried Fruits