¾cupdark rum or brandyapple juice or orange juice if don’t want to use alcohol
½CupUnsalted Butterroom temperature
½Cupdark brown sugar
2TablespoonsFinely Diced Crystalized Ginger
½CupChopped nutsAlmonds, Walnuts, or pecans
Prepare at least 24 hours before baking by soaking your dried fruit mixture in dark rum or brandy. If you prefer the cake to be non-alcoholic, you can use apple juice or orange juice instead. Use enough to cover all the fruit completely. Cover and let soak overnight, or even for several days.
Preheat the oven to 325° and line a 9x5 loaf pan with parchment paper. Set aside.
In a medium bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a mixer beat the butter, sugar, and brown sugar together on medium-high speed until light and fluffy. Scrape down the bowl and add the sour cream. Mix until combined.
Add the egg, lemon zest, and orange zest and mix until combined. Add the dry ingredients to the mixer and mix until just barely combined.
Add the crystallized ginger, chopped nuts, and the soaked fruit along with any leftover liquid from the fruit. Fold in by hand until everything is evenly distributed throughout the batter.
Pour the batter into your prepared pan and place it on the middle rack of the oven to bake. Bake for 1 ½-2 hours—until a toothpick comes out clean from the center of the loaf.
Let the cake cool for about 10-15 minutes before removing it from the pan and cooling the rest of the way on a cooling rack.
If you would like to age the cake, soak the cheesecloth in brandy or dark rum and wrap well around the cake. Wrap in plastic wrap and then aluminum foil and store in an airtight container in a dark place. Rewrap the cake in freshly soaked cheesecloth every week until serving. It will keep for months as you continue to age it!