Ingredients
250 g all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
120 g unsalted butter, softened
150 g brown sugar
3 large eggs
1 tsp vanilla extract
120 ml milk
1 tsp ground cinnamon
½ tsp ground nutmeg
200 g raisins
150 g mixed candied fruit
80 g dried cranberries or cherries
80 g chopped walnuts or almonds
Zest of 1 orange
2 tbsp orange juice
Method
Preheat the oven to 170°C (340°F). Grease and line a loaf pan with parchment paper.
In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat the softened butter and brown sugar until light and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla, orange zest, and orange juice.
Gradually add the dry ingredients, alternating with the milk. Mix just until combined.
Add the raisins, candied fruit, dried cherries or cranberries, and chopped nuts. Fold gently until the fruit is evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top. Add a few extra pieces of candied fruit and cherries on top for a beautiful finish.
Bake for about 60–75 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack and cool completely before slicing.
Serving
Slice thickly and serve with tea or coffee. The cake becomes even more flavorful after resting for several hours. Fruit loaves commonly use a generous mixture of dried and candied fruit, with orange zest and spices adding extra flavor.
Conclusion
A rich, moist and beautifully golden mixed fruit loaf cake, packed with colorful candied fruit, raisins and nuts—perfect for breakfast, afternoon tea, or a festive dessert.