Dry ingredients - In a bowl, combine flour with salt, baking powder, baking soda, and spices. Set aside.
Fruit mixture - In a separate bowl, combine all the dried fruits. Add 2 to 4 tablespoon of the flour mixture and combine well making sure to separate any chunks. And set aside.Pro tip - Fruits, like chopped dates, apricots, and figs, tend to stick together. So, it is best to separate them before adding them to the batter.
In the bowl of a stand mixer with the paddle attachment, cream the butter and brown sugar until light and fluffy. Pro tip - It is important to cream until the sugar is almost dissolved in the butter.
Add eggs, one at a time, followed by the sour cream and vanilla extract. Then, add the flour mixture. Pro tip - We do not want to activate the gluten in the flour so do not overmix.
Add the dry fruit mixture followed by the chopped nuts.Pro tip - The dry flour coating the fruits act as the glue that prevents them from sinking to the bottom, but it works best if you do not overmix.
Pour the batter into the prepared baking pan and sprinkle with the chopped sliced almonds. Pro tip - The sliced almonds look nice on top, but they can also be added to the batter.
Bake for about 80 to 90 minutes or until a skewer inserted in the center comes out clean. Pro tip - If you are using alcohol, while still hot out of the oven, pour the brandy, rum, or cognac all over the cake.
Lightly dust with confectioners sugar before serving.
Makes sure all ingredients are room temperature before you start baking.
Ensure the oven is preheated before you put the cake in the oven otherwise the butter will melt and the cake will be very flat with all the fruits sunk to the bottom.
If using coarse sugar like me, make sure to cream the butter and sugar well otherwise the sugar will remain grainy in the batter.
The fruits are coated with flour to prevent them from sticking to the bottom. The flour acts as glue but this works well only if you do not overmix the batter. When overmixed the flour absorbs moisture and becomes one with the batter hence the weight of the fruits sinks it down.
This cake has less fruit and nuts than traditional rich fruit cake hence it is not ideal to store for ripening or feeding.
Additionally, the presence of sour cream makes this a perishable cake that will not keep for longer than a week in the fridge. However, you can store it for up to 3 months in the freezer.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you