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Instructions
1. Preheat the oven to 325°F (160°C). Line a 9 x 5-inch loaf pan with greased parchment or brown baking paper. Cut the paper to fit the pan.
2. Combine the sour cream and baking soda. In a small bowl, mix together the baking soda and sour cream. Set aside. Mix together the sour cream and the baking soda for the fruit cake recipe
3. Toss the fruits and nuts with flour. Combine the raisins, dates, cherries, and nuts with 1/4 cup (30g) of the flour. Toss to coat the fruit and nuts completely in flour. Set aside.
4. Make the fruitcake batter. Beat together the butter and sugar until fluffy. Mix in the egg, then the orange zest, then the sour cream/baking soda mix.
5. Add the remaining 1 3/4 cups (230g) flour and the salt and mix together. Pour the fruit and nut mixture into the batter and mix well to distribute the fruit and nuts evenly.
6. Bake the fruitcake. Scoop the batter into a prepared 5 x 9-inch loaf pan, and press down to even the surface.
7. Place the pan into the preheated oven. Place a separate pan of water in the oven either on a rack underneath the fruitcake or beside it. (The water makes for a more even, gentler cooking.)
8. Bake at 325°F (160°C) for approximately 1 1/2 hours to 1 3/4 hours, or until the internal temperature is between 205°F and 209°F, and a wooden skewer inserted into the centre comes out clean. The water may need to be replenished during baking, if it evaporates.
9. Cool on a rack. Remove from the oven and cool for 5 minutes. Then, using the edges of the parchment paper to lift the cake out of the pan, move to a rack to cool completely.
