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If you have some of these leftover, they keep for a week.

Servings: 10 muffins

Ready Time: 12 hours, including overnight soaking of fruit


1/2 cup chopped dried apricots

1/2 cup dried cranberries

1/2 cup chopped pitted prunes

1/2 cup yellow raisins

1 teaspoon grated orange rind

1 cup port or other liquor

¼ teaspoon cinnamon

¼ teaspoon ground nutmeg

Pinch ground allspice

3/4 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 cup unsalted butter, softened

2/3 cup demerara sugar

2 large eggs, beaten

1/2 teaspoon vanilla extract


Combine dried apricots, cranberries, prunes, raisins, grated orange rind, port, cinnamon, nutmeg and allspice in a pot over medium heat. Bring mixture to boil, reduce heat and simmer gently, stirring, for 5 minutes or until liquid is mostly absorbed. Scrape fruit mixture into a bowl, cover with plastic wrap and let sit overnight.

Butter and flour 10 muffin wells. Reserve.

Combine flour, baking powder and salt in a bowl and stir with a fork to mix. Reserve.

Preheat oven to 325 F.

Beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well between additions. Add vanilla extract and beat in flour mixture until just combined. Fold in reserved fruit mixture.

Divide batter among 10 muffin wells in prepared pan. Bake for 45 minutes or until a cake tester comes out clean. Let cool for 10 minutes in pan, then turn out onto a rack to cool completely.