Let your oven preheat to 350°F or 177°C. Toss 1 cup of unsalted butter, 3 cups of dried fruits to your liking, ¾ cup of water, ⅔ cup of brown sugar, and 2 tablespoons of honey in a saucepan.

Cook the mixture over medium heat. Stir it well using a rubber spatula until the butter melts. Once the mixture bubbles, let it simmer for 3 minutes. Then, take the pan off the heat and let it cool.

Mix 3 eggs and 1 teaspoon of pure vanilla extract in a medium bowl. Whisk the mixture until combined, then pour it into the fruit mixture while it’s still warm. Stir it a few times to blend the two mixtures.

Fold in ¼ teaspoon of nutmeg, ¼ teaspoon of powdered ginger, ½ teaspoon of powdered cinnamon, and ½ teaspoon of salt.

Next, add lemon and orange zest (from 1 lemon and 1 orange) to the mix, followed by 1 ⅔ cups of flour and 1 teaspoon of baking powder. Mix them well using a silicone spatula until combined.

Toss in ¾ cup of your favorite chopped nuts. Mix the batter once more so everything is incorporated.

Line an 8-inch pan with parchment paper and grease its sides with butter or nonstick cooking spray. Pour the batter into the prepared pan. Use a spatula to smooth out the surface, tapping it on the counter to release any air pockets.

Bake it for around 50 minutes. You can check its doneness using the classic toothpick test. Insert a small toothpick into the cake’s center. The cake is ready if the toothpick comes out clean.

Take the cake out from the oven and glaze it with any jam when it’s still hot.

Let the cake cool in the pan for about 30 minutes. Remove it and place it on a wire rack to completely cool. Then, you can slice and enjoy it!