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Sliced fruit cake loaf on a cooling rack, showing the moist crumb, plump raisins, and walnuts.

Fruit Cake Loaf

This classic Fruit Cake Loaf is rich, moist, and full of colorful candied fruits and nuts — perfect for holidays or afternoon tea!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert, Tea Time
Cuisine: British
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
Wet Ingredients
  • 1/2 cup unsalted butter softened
  • 3/4 cup brown sugar packed
  • 2 large eggs
  • 1/4 cup milk
  • 1 tsp vanilla extract
Fruits and Nuts
  • 1 cup mixed candied fruits
  • 1/2 cup chopped nuts such as walnuts or pecans
  • 2 tbsp orange juice or brandy optional, for soaking fruits

Equipment

  • Loaf Pan
  • Mixing bowls
  • Electric Mixer

Method
 

  1. Preheat the oven to 325°F (160°C). Grease and line a loaf pan with parchment paper.
  2. If using, soak the candied fruits in orange juice or brandy for 15 minutes. Drain before adding to the batter.
  3. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  4. In a large mixing bowl, cream together butter and brown sugar until light and fluffy.
  5. Beat in eggs one at a time, followed by vanilla extract.
  6. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until smooth.
  7. Fold in the candied fruits and chopped nuts until evenly distributed.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For a festive touch, brush the cooled loaf with a bit of warm apricot jam and top with extra candied fruit. This loaf tastes even better the next day!