🍰 Light Fruit Cake Loaf

Servings & Timing

Prep Time: 20 minutes
Bake Time: 60–70 minutes
Total Time: 1 hour 30 minutes
Yield: 12 slices
Dietary Tags: Vegetarian, Classic Baking

📝 Ingredients

Dry Ingredients:

• All-purpose flour

• Baking powder

• Salt

Wet Ingredients:

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Vanilla extract

• Milk

Add-Ins:

• Mixed dried fruits (raisins, currants, sultanas)

• Mixed candied peel

• Chopped nuts (almonds, walnuts, or pecans)

• Extra flour (to coat fruit and nuts)

🔪 Instructions

1. Prep the fruit and nuts

   • In a small bowl, toss the mixed dried fruits, candied peel, and nuts with 1 tablespoon of flour. Set aside.

2. Preheat oven & prepare pan

   • Preheat to 325°F (160°C). Grease and line the bottom of a 9×5-inch loaf pan with parchment paper.

3. Mix dry ingredients

   • In a medium bowl, whisk together flour, baking powder, and salt.

4. Cream butter & sugar

   • In a large bowl, beat the softened butter and sugar until light and fluffy.

5. Add eggs & vanilla

   • Beat in the eggs one at a time. Stir in vanilla extract.

6. Combine dry and wet

   • Gradually add the dry ingredients, alternating with milk, starting and ending with the dry mix. Stir until just combined.

7. Fold in fruits and nuts

   • Gently fold the floured fruits and nuts into the batter.

8. Bake

   • Pour batter into the prepared loaf pan. Smooth the top.

   • Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean.

9. Cool & serve

   • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

💡 Notes & Tips

• Prevent sinking: Tossing fruit in flour helps keep them evenly distributed.

• Mix-ins: Feel free to swap or omit nuts if desired.

• Storage: Wrap tightly and store at room temperature for up to 4 days. Freezes well for up to 2 months.

📸 Step-by-Step Guide

(Perfect photo moments: fruit and nuts tossed in flour → butter and sugar creamed → batter mixed → loaf ready to bake → golden baked loaf → sliced cake)

Pro Tip: For an extra moist loaf, brush the top with a little warm honey while cooling.

Ingredient Insights & Swaps

Why these ingredients?

• Butter & sugar: Classic creaming for light, airy texture.

• Milk: Adds moisture and richness.

• Dried fruits & nuts: Flavor, texture, and natural sweetness.

Substitutions:

• Swap sour cream or Greek yogurt for half the milk for extra moisture.

• Use all dried cranberries or cherries for a twist.

Equipment Note: A hand mixer or stand mixer works best for creaming the butter and sugar.

🎨 Flavor Variations & Serving Ideas

Flavor Variations:

• Add a teaspoon of almond extract or orange zest for extra flavor.

• Use dried apricots, cherries, or figs in place of raisins or currants.

Serving Suggestions:

• Serve plain or lightly dusted with powdered sugar.

• Pairs beautifully with tea, coffee, or a glass of milk.

🧊 Storage & Make-Ahead

• Storage: Keep in an airtight container at room temperature for up to 4 days.

• Freezing: Wrap slices individually and freeze for up to 2 months.

• Make-Ahead Tip: Bake the day before serving for the best flavor—the fruit flavors deepen overnight.

🔎 Nutrition & W-W Points (per slice estimate)

Calories: ~235 kcal | Carbs: 27g | Protein: 4g | Fat: 12g

W-W Points (per slice, based on 12 slices):
➡️ 8 Points (using full-fat butter, whole milk, standard dried fruit and nuts)
➡️ 6 Points if you use light butter, 1% milk, and reduce nuts to 1/4 cup or omit them.

Note: W-W points vary depending on exact brands and quantities. For accuracy, input your exact ingredients into the W-W app.

Allergens: Wheat, Milk, Egg, Tree Nuts

 Frequently Asked Questions

Q: Can I skip the candied peel?
A: Yes—just increase the dried fruit by 1/4 cup or omit entirely.

Q: Can I make this gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend and check that your baking powder is GF.

Q: Can I use only one type of fruit or nut?
A: Absolutely—this recipe is very flexible.

📝 The Story Behind the Recipe

This light fruit cake loaf was inspired by traditional British tea loaves but made a bit lighter and simpler for everyday baking. It’s become a family favorite for holidays and cozy weekends alike. Not overly sweet, it’s just right for breakfast, brunch, or a midday snack.