Holiday Fruit Bread

Combine golden raisins, chopped dates, and chopped prunes in a small saucepan, then pour ruby port over the dried fruits until they are just covered. Simmer over low heat for 3-5 minutes until the fruits begin to soften, then remove from heat and let cool to room temperature.

Preheat the oven to 375°F. Dust a loaf pan or round baking dish lightly with fine yellow cornmeal to prevent sticking.

Whisk together the unbleached all-purpose flour, sugar, salt, baking powder, baking soda, ground cinnamon, and ground cloves in a large mixing bowl, ensuring the spices are evenly distributed.

Cut the cold unsalted butter into ¼-inch pieces and work it into the flour mixture using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Whisk together the egg, buttermilk, vanilla extract, and grated lemon peel in a separate bowl until well combined.

Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon until just combined—do not overmix, as the batter should remain slightly lumpy.

Fold the cooled fruit mixture (including any remaining port liquid) into the batter using a spatula, being careful not to deflate the batter.

Transfer the batter to the prepared baking dish and smooth the top gently with a spatula.

Brush the top lightly with milk for glaze and sprinkle with extra sugar.

Bake in the preheated 375°F oven for 50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

Remove from the oven and let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.