Preheat oven to 375 F. Mix all dry ingredients and grease the hell out of your pan. If you have buttermilk, ignore what I’ve done with the milk. If not, add 1 Tbs vinegar to a 1 cup measuring cup and fill the difference with whole milk.

Cream together the 2 sticks of butter and sugar. Add eggs in one at a time. Add in vanilla extract. Mix well between additions.

Add in half the dry ingredients. Mix. Add in milk. Mix. Add remaining dry ingredients. Mix.

Chop your candied citrus (or trail mix). I also have some candied ginger in here. Add that in and give it a final mix.

Your pan will determine the cooking time. I opted for cast iron gem pans. For small muffin type pans, I’d say to fill it 70% of the way up. For a single large pan, it won’t matter. I used a large freezer bag in an attempt to pipe it batter in. It helped.

Small pans were done in 27 minutes. I would guess that larger pans would take about 45 minutes. Just check with a toothpick or wooden skewer for doneness. If your pan is greased well, it will come right out. Allow to cool for a bit.

You can frost this or sauce this if you please. However, I chose not to. I’m getting old, haha. The sweetness was fine. The candied citrus brings enough to the party.