Fruit Cake Loaf Recipe

This isn’t your grandma’s doorstop fruitcake—this is a wonderfully moist, flavor-packed loaf that’s ready to become your new favorite holiday or afternoon treat. Every bite delivers a delightful mix of chewy, jewel-toned dried fruits, crunchy nuts, and a fragrant spice blend, all wrapped up in a tender, buttery crumb. We’re using a little secret (hello, orange juice soak!) to keep those fruits plump and the cake super tender. It’s truly a luscious, aromatic bake that warms the soul, and honestly, you’re going to love this one.

Why You’ll Love This Recipe

• Ultimate Moisture: The simple trick of soaking the dried fruits in orange juice ensures they are plump, juicy, and prevent the cake from ever being dry. This is a game-changer!
• Warm & Cozy Spices: A perfect blend of cinnamon and nutmeg fills your kitchen with the most comforting aroma, making any day feel like a special occasion.
• Super Simple Loaf: Skip the fussy tiered cakes! This recipe uses a simple loaf pan, making it easy to slice, share, and enjoy with a cup of coffee or tea.

Ingredients

All you need for this cozy Fruit Cake Loaf Recipe are a few simple pantry staples! But first, gather up these essentials—trust me, each one plays a key role in the final, delicious result:

• Mixed Dried Fruits (Raisins, Currants, Chopped Apricots, Cherries): The stars of the show! Using a mix ensures a wonderful variety of texture and sweet-tart flavor in every slice.
• Orange Juice: The secret weapon! Soaking the fruit here plumps them up, adds a layer of bright, fresh citrus flavor, and ensures maximum moisture in the final cake.
• Unsalted Butter: Must be softened! This is the foundation of our tender crumb; creaming it with the sugar incorporates air for a light texture.
• Brown Sugar: Adds deep, molasses notes and contributes to the cake’s fantastic moisture.
• Large Eggs: Our binders! They give the cake structure and richness. Add them one at a time for the best emulsification.
• Vanilla Extract: Enhances all the other flavors—never skip a good splash of vanilla!
• All-Purpose Flour: The bulk of the structure. Make sure you don’t overmix once it’s added!
• Baking Powder: Our leavening agent! This is what helps the loaf rise up nice and tall.
• Cinnamon and Nutmeg: The duo of warm, cozy spices that give this fruit cake its irresistible holiday scent and flavor.
• Salt: Essential for balance! It sharpens and enhances the sweetness of the sugar and fruit.
• Chopped Walnuts or Almonds: Adds a lovely crunch and nuttiness—feel free to use whatever you have on hand!
• Milk: Helps to create a smooth, pourable batter and keeps the final loaf tender.

P.S. The exact measurements for all of these fantastic ingredients will be right under this article in the recipe card!

How to Make the Fruit Cake Loaf

This loaf comes together easily, but follow these steps for the perfect, moist crumb every time!

Step 1: Prep the Oven and Plump the Fruits

Preheat your oven to a cozy $325^{\circ}\text{F}$ ($160^{\circ}\text{C}$). Don’t forget to grease your loaf pan or line it with parchment paper for an easy lift-out later. Now for the secret step: in a small bowl, let those dried fruits bathe in the orange juice for at least 30 minutes. This is where the magic happens!

Step 2: Cream the Butter and Sugar

In a large bowl, get out your hand mixer (or just your good old arm strength!) and cream the softened butter and brown sugar together until they look light, fluffy, and well-combined. This step is key for a tender texture.

Step 3: Add the Wet Ingredients

Beat in the eggs, making sure to add them one at a time, followed by the vanilla extract. Scrape down the sides to ensure everything is incorporated.

Step 4: Whisk the Dry Ingredients

In a separate, medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Whisking ensures the leavening and spices are perfectly distributed.

Step 5: Combine the Batter

Now, gradually add the dry ingredients to the wet mixture, alternating with the milk, until you have a smooth, glorious batter. Stop mixing as soon as everything is combined—we don’t want a tough cake!

Step 6: Fold and Bake

Gently fold in the plump, juicy, soaked dried fruits (along with any remaining juice—hello, extra flavor!) and the chopped nuts. Pour the batter into your prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick poked right into the middle comes out clean.

Step 7: Cool and Slice

Let the cake cool in the pan for 10 minutes (it’s still very delicate!), then transfer it to a wire rack to cool completely. Patience, my friend! It’s worth the wait before you slice into that aromatic goodness.

Pro Tips for Making the Recipe

• Don’t Rush the Soak: That 30-minute fruit soak isn’t a suggestion—it’s a requirement! It’s the #1 way to ensure your cake stays wonderfully moist.
• Check Your Oven Temperature: Loaf cakes can be tricky. Use an oven thermometer to ensure your oven is truly at $325^{\circ}\text{F}$ ($160^{\circ}\text{C}$). If it’s too hot, the edges will burn before the center cooks.
• Avoid Over-Mixing: Once you add the flour, mix only until the last streaks of flour disappear. Over-mixing develops the gluten too much, which can lead to a dense, tough cake.
• Use Room Temperature Ingredients: Your butter, sugar, and eggs will cream together much better if they are at room temperature. This creates a smoother batter that traps air for a better rise.

How to Serve

This fruit cake loaf is lovely on its own, but here are a few ways to elevate your serving experience:

• The Classic Pairing: Serve a slice alongside a steaming cup of tea, a strong black coffee, or a cozy latte for the perfect afternoon snack.
• A Simple Glaze: Whisk together a simple glaze of powdered sugar and a tiny bit of orange juice (just a teaspoon or two) and drizzle it over the completely cooled loaf for a beautiful finish and extra citrus zing.
• Warm it Up: Pop a slice in the microwave for 10 seconds and serve with a dollop of whipped cream or a scoop of vanilla bean ice cream for a truly decadent dessert.

Make Ahead and Storage

This loaf actually gets better the second day as the flavors deepen!

Storing Leftovers

Once completely cooled, store the loaf tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days.

Freezing

You can absolutely freeze this! Wrap the cooled loaf tightly in plastic wrap, then an outer layer of aluminum foil (or place it in a freezer-safe bag). It will keep well for up to 3 months. Thaw overnight in the refrigerator.

Reheating

Enjoy it cold, or warm a slice in the microwave for 10-15 seconds for that fresh-out-of-the-oven feel.

FAQs

1. Can I use a different type of fruit in the cake?

Absolutely! The beauty of a fruit cake is its versatility. Feel free to swap out the fruits for your favorites, but try to keep the total quantity the same (about 1.5 cups). Dried cranberries, chopped dates, or even candied peel would be fantastic additions. Remember to always soak your chosen fruit in the orange juice!

2. Why did my fruit sink to the bottom of the loaf?

Fruit sinking is a common issue! It often happens if the batter is too thin or if the fruit is too heavy. A great pro tip is to lightly toss the soaked and drained fruit in about a tablespoon of the dry flour mixture before folding it into the batter. The flour creates a coating that helps the fruit suspend evenly throughout the cake.

3. Can I make this with a different type of sugar?

You can substitute granulated sugar for the brown sugar, but I don’t recommend it if you want that ultra-moist texture. The molasses in the brown sugar contributes significantly to the cake’s flavor depth and moisture retention. If you do switch, you might lose a little of that delightful, chewy tenderness.

4. How do I know when the cake is fully cooked?

The best way to check is with the trusty toothpick test! Insert a long wooden toothpick or a thin skewer right into the very center of the loaf. When it is fully cooked, the toothpick should come out clean, with no wet batter clinging to it—a few moist crumbs are totally fine, but no liquid batter!