Fruit Cake Loaf

Fruit Cake Loaf | November 18, 2025

Fruit Cake Loaf**
Introduction

The Ultimate Fruit Cake Loaf is a timeless dessert filled with the natural sweetness of dried fruits, the aroma of spices, and the buttery tenderness of a well-made loaf. Traditionally enjoyed during Christmas and festive occasions, this cake has deep roots in European baking traditions. Its moist crumb and dense texture make it a luxurious treat that gets even better with age.

Ingredients**
Dry Ingredients:
All-purpose flour – 2 cups (250g)
Baking powder – 1½ tsp
Salt – ¼ tsp
Ground cinnamon – 1 tsp
Ground nutmeg – ½ tsp
Ground allspice – ¼ tsp
Wet Ingredients:
Unsalted butter – ½ cup (120g), softened
Brown sugar – ¾ cup (150g)
Large eggs – 3
Vanilla extract – 1 tsp
Orange zest – 1 tbsp
Lemon zest – 1 tsp
Orange juice – ¼ cup (60ml)
Milk or buttermilk – ¼ cup (60ml)
Fruits & Nuts:
Mixed dried fruit – 2 cups (300g) (raisins, currants, sultanas, chopped apricots, and dates)
Glacé cherries – ½ cup (75g), halved
Chopped walnuts or almonds – ½ cup (60g)
Rum, brandy, or orange juice (for soaking) – ½ cup (120ml)
Preparation (Formation & Method)**
Step 1: Soak the Fruits
Combine the dried fruits, cherries, and nuts in a large bowl.
Pour over the rum or orange juice, cover, and let it soak overnight (or at least 2 hours).
This step ensures a moist, flavorful cake.
Step 2: Prepare the Batter
Preheat oven to 170°C (340°F). Grease and line a 9×5-inch loaf pan with parchment paper.
In a bowl, whisk together flour, baking powder, salt, and spices. Set aside.
In another large bowl, cream butter and brown sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract and citrus zests.
Mix in orange juice and milk.
Step 3: Combine
Gradually fold the dry ingredients into the wet mixture until just combined.
Gently fold in the soaked fruits and nuts with any remaining soaking liquid.
Step 4: Bake
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60–75 minutes, or until a skewer inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional Finishing Touch**
Brush the top with a tablespoon of warm apricot jam or honey for a glossy finish.
For a festive version, drizzle with simple icing and decorate with candied fruit.
Storage & Maturation**
Wrap the cooled cake in parchment paper and foil.
Store in an airtight container for up to 2 weeks.
For a richer taste, brush the cake weekly with a tablespoon of rum or brandy and rewrap — this “feeds” the cake and deepens its flavor.
History**
Fruit cakes trace their origins to ancient Rome, where honey, pomegranate seeds, and dried fruits were baked into barley mash. Over centuries, the recipe evolved through Europe, becoming a holiday staple in Britain. The tradition of soaking fruits in alcohol and “maturing” the cake began in the Victorian era, symbolizing wealth and celebration.
Benefits**
Energy-dense: Provides quick energy from natural sugars and nuts.
Rich in fiber: Dried fruits aid digestion.
Good fats: Nuts add healthy fats and minerals.
Shelf-stable: Keeps well for days or even weeks, improving in flavor.
Lovers of Fruit Cake**
This loaf is loved by:

Holiday bakers who cherish traditional flavors.
Tea lovers who enjoy a rich slice with afternoon tea.
Home bakers looking for a make-ahead dessert that improves with time.
Gourmet food lovers who appreciate aromatic, spiced, buttery cakes.
Nutrition (per slice, approx. 1/12 of loaf)**
Calories: 280
Protein: 4g
Fat: 9g
Carbohydrates: 46g
Fiber: 2g
Sugar: 30g
Conclusion**
The Ultimate Fruit Cake Loaf is a symbol of warmth, patience, and celebration. Every bite tells a story — of time-honored traditions, festive joy, and rich flavors that only improve as the days go by. Whether served plain or dressed with icing, it’s a true classic that never goes out of style.Introduction