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1
Position a rack in the lower third of the oven and preheat the oven to 300F.
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2
Spray the loaf pans with vegetable oil spray or line the bottom and sides with parchment paper.
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3
In a large bowl, whisk the flour with the baking soda, baking powder, and salt to combine.
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4
Add the brown sugar, all the dried fruit, and the nuts and mix thoroughly with your fingers.
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5
Set aside.
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6
In a small bowl, beat the eggs with the vanilla until light.
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7
Pour the egg mixture over the dry ingredients and mix well with a wooden spoon or your hands until all the fruits and nuts are coated with batter.
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8
Scrape into the prepared pan(s).
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9
Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 1 hour for smaller loaves, 10 to 15 minutes longer for a large loaf.
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10
Tent loosely with foil if the cake appears to be browning too much.
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11
Cool completely in the pan(s) on a rack.
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12
When completely cool, remove the cake from the pan(s).
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13
The cake keeps, wrapped airtight in foil or plastic wrap, for several weeks at room temperature or at least 3 months in the refrigerator.
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14
It can also be frozen for at least 6 months.
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15
To serve, cut into thin slices with a sharp heavy knife.
