Ultimate Fruit Cake Loaf

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Introduction

The Ultimate Fruit Cake Loaf is a rich, moist, and beautifully balanced cake filled with colorful dried fruits and a buttery vanilla crumb. Unlike traditional heavy fruitcakes, this loaf is soft, sliceable, and perfect for everyday enjoyment. It works wonderfully as a tea-time cake, a holiday loaf, or a make-ahead treat that tastes even better after a day or two.

Ingredients

Dry Ingredients

  • All-purpose flour – 2 cups (250 g)
  • Baking powder – 1½ teaspoons
  • Salt – ¼ teaspoon

Wet Ingredients

  • Unsalted butter – ½ cup (120 g), softened
  • Granulated sugar – ¾ cup (150 g)
  • Eggs – 2 large, room temperature
  • Milk – ½ cup (120 ml)
  • Vanilla extract – 1 teaspoon

Fruit & Flavor

  • Mixed dried fruits (raisins, cranberries, chopped apricots, cherries) – 1½ cups
  • Orange zest or lemon zest – 1 teaspoon
  • Orange juice or warm water – 2 tablespoons (for soaking fruits)

Optional Add-ins

  • Chopped nuts (walnuts or almonds) – ½ cup
  • Cinnamon – ½ teaspoon
  • Nutmeg – a pinch

Preparation Method

  1. Prepare the fruits
    Place the dried fruits in a bowl and pour over the orange juice or warm water. Let them soak for 10–15 minutes, then drain well. This step keeps the fruits plump and juicy inside the cake.
  2. Preheat and prepare the pan
    Preheat your oven to 170°C (340°F). Grease a loaf pan and line it with parchment paper, leaving some overhang for easy removal.
  3. Mix dry ingredients
    In a bowl, whisk together the flour, baking powder, salt, and spices if using. Set aside.
  4. Cream butter and sugar
    In a large bowl, beat the softened butter and sugar until pale, light, and fluffy. This step is key for a tender crumb.
  5. Add eggs and flavoring
    Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and citrus zest.
  6. Combine wet and dry
    Add the dry ingredients in two additions, alternating with the milk. Mix gently until just combined. Do not overmix.
  7. Fold in fruits and nuts
    Gently fold in the soaked dried fruits and nuts, ensuring even distribution throughout the batter.
  8. Bake
    Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool
    Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Baking Tips

  • If the top browns too quickly, loosely cover with foil during the last 15 minutes.
  • For deeper flavor, wrap the cooled loaf and let it rest overnight before slicing.
  • You can brush the warm cake with a little orange juice for extra moisture.

History & Inspiration

Fruit cakes have been enjoyed for centuries, originally created as a way to preserve fruits for long periods. This modern loaf version is lighter and more approachable, combining classic tradition with everyday comfort.

Nutritional Benefits

This loaf provides natural energy from dried fruits, calcium from milk, and healthy fats when nuts are included. While indulgent, it offers more nutrients than many refined desserts.

Serving Suggestions

Serve sliced plain, dusted with powdered sugar, or lightly toasted with butter. It pairs beautifully with tea, coffee, or warm milk.

Conclusion

The Ultimate Fruit Cake Loaf is a timeless, versatile recipe that delivers comfort, flavor, and elegance in every slice. Easy to prepare and endlessly adaptable, it is a cake you will return to again and again.

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