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1 teaspoon baking soda
1 cup (236ml) full fat sour cream
2 cups (280g) raisins
1 cup (130g) chopped dates
1/2 cup (75g) chopped glazed cherries (can sub dried sweetened cranberries)
1 cup (100g) chopped walnuts
2 cups (260g) all-purpose flour, divided
8 tablespoons (113g) unsalted butter, softened
1 cup (200g) sugar
1 large egg
Finely grated zest of 1 orange
1 teaspoon salt
Preheat the oven to 325°F (160°C). Line a 9 x 5-inch loaf panwith greased parchment or brown baking paper. Cut the paper to fit the pan.
Place one piece to run the length of the pan and stand up above the rim about an inch. Place the other piece or pieces to cover the other sides. When the cake comes out of the oven, you can easily remove it by holding the sides of the paper and lifting the cake out of the pan.
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.
Scoop the batter into a prepared 5 x 9-inch loaf pan, and press down to even the surface.
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 make for a more even, gentler cooking.)
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 center comes out clean. The water may need to be replenished during baking, if it evaporates.
If the top of the fruitcake is getting too browned as it bakes, tent it with some foil.