Serves: 6-8

​Prep time: 20 Minutes

Bake time: 55 Minutes

Ingredients

• 2 cups all purpose flour

• 3/4 cup brown sugar

• 1/3 cup granulated sugar

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 3/4 cup softened butter at room temperature

• 1/3 cup vegetable oil

• 3 large eggs

• Zest of 1 regular size orange (or half of a large)

• 3/4 cup raisins

• 3/4 cup dried cranberries

• 1/2 cup dried cherries

• 1/3 cup chopped walnuts or pecans

• 3 tablespoons rum

• 1 teaspoon vanilla extract

Directions:

1. Soak the raisins in water for 7-10 minutes to make them tender. Drain and set aside.

   
   

2. In a bowl, whisk the butter, granulated sugar, brown sugar, and vegetable oil until well combined.

   
   

3. Add the eggs and whisk again. Whisk in the zest of an orange, vanilla extract and rum.

   
   

4. Sift in the flour, baking powder, salt, cinnamon, and nutmeg. Whisk all together until combined - do not over mix.

   
   

5. Fold in the raisins, dried cranberries, dried cherries, chopped walnuts and pecans into the batter.

   
   

6. Grease and lightly flour a large Bundt pan and spoon the batter into the pan. Evenly smooth the top with a spatula.

   
   

7. Preheat the oven to 350F and bake for 55 minutes. Let it cool for 10 minutes before removing from pan. Let it completely cool for 45 minutes to 1 hour.

   
   

8. In a bowl. mix together 1/2 cup icing sugar, 4 tablespoons of warm milk and a teaspoon of lemon juice until smooth. Pour the icing over the cooled cake. Enjoy!