A traditional Fruit Cake Loaf is a comforting, dense, and deeply spiced baked good packed with dried fruits and nuts. Unlike heavy, multi-tiered holiday fruitcakes that are soaked in alcohol for weeks, a fruit cake loaf is typically baked in a standard loaf pan, comes together much faster, and strikes a wonderful balance between tender cake crumb and chewy fruit.
Here is a foolproof recipe for a classic, spiced fruit cake loaf that stays moist and flavorful.
Ingredients
The Fruit & Nut Blend (approx. 2.5 to 3 cups total):
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1 cup raisins (dark or golden)
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1/2 cup dried cranberries or tart cherries
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1/2 cup mixed candied citrus peel (or chopped dried apricots/dates)
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1/2 cup chopped pecans or walnuts (optional)
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Optional soak: 1/3 cup orange juice, rum, or brandy (for soaking the fruit beforehand)
The Cake Batter:
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2 cups all-purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/4 tsp ground cloves (or allspice)
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3/4 cup unsalted butter, softened to room temperature
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3/4 cup packed dark brown sugar
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3 large eggs, room temperature
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1 tsp vanilla extract
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1/2 cup buttermilk or plain yogurt (adds moisture and tenderness)
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Zest of 1 orange and 1 lemon
Instructions
1.Prep and Soak the Fruit:Plump the fruit for better texture.
If you have time, place your dried fruits in a bowl and pour warm orange juice or spirits over them. Let them soak for at least 30 minutes (or up to overnight) to plump them up so they don’t dry out in the oven. Drain any excess liquid before using.
2.Preheat and Prepare the Pan:Set oven to 325 degrees Fahrenheit (165 degrees Celsius).
Preheat your oven to 325°F (165°C). Grease a standard 9×5-inch loaf pan with butter or cooking spray, and line it with a strip of parchment paper hanging over the sides so you can easily lift the baked loaf out later.
3.Coat the Fruit in Flour:Prevent the fruit from sinking.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Take about 2 tablespoons of this dry flour mixture and toss it with your drained dried fruits and nuts. (This light coating helps keep the fruit suspended evenly throughout the batter instead of sinking to the bottom).
4.Cream the Butter and Sugar:Build the cake’s structure.
In a large mixing bowl (or stand mixer), beat the softened butter and brown sugar together on medium-high speed for about 2 to 3 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, orange zest, and lemon zest.
5.Alternate Wet and Dry Ingredients:Avoid overmixing.
On low speed, add the dry flour mixture to the butter-sugar batter in three additions, alternating with the buttermilk (start and end with the flour). Mix just until combined—do not overmix, or the loaf will become tough.
6.Fold in the Fruit and Bake:Bake for 55 to 65 minutes.
Gently fold your flour-coated fruits and nuts into the batter using a spatula. Scrape the thick batter into your prepared loaf pan and smooth the top. Bake for 55 to 65 minutes, or until a wooden toothpick inserted into the center comes out clean or with a few moist crumbs.
7.Cool and Store:Let it mature for the best flavor.
Let the loaf cool in the pan for 15 minutes, then use the parchment paper handles to transfer it to a wire rack to cool completely.
Baker’s Tips for Success
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Storage: Fruit cakes actually taste better the next day as the spices and fruit flavors meld. Wrap tightly in plastic wrap or foil and store at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
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Glaze (Optional): If you like a glossy finish and extra moisture, brush the warm loaf with a tablespoon of warm apricot jam or a simple citrus-powdered sugar glaze right after it comes out of the oven.
