🍒 Ultimate Fruit Cake Loaf

A soft, buttery fruit cake loaf filled with mixed dried fruits, warm spices, nuts (optional), and a hint of citrus. It’s easy to make and stays moist for days!

🧁 Ingredients

Dry Ingredients

• 1½ cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp ground cinnamon

• 1/2 tsp nutmeg (optional)

• 1/4 tsp cloves (optional)

Wet Ingredients

• 1/2 cup unsalted butter, softened

• 1/2 cup brown sugar

• 1/4 cup white sugar

• 2 large eggs

• 1 tsp vanilla extract

• Zest of 1 orange or 1 lemon

Fruit & Nut Mix

• 1½ cups mixed dried fruits, chopped
  (raisins, cranberries, cherries, apricots, pineapple, dates, etc.)

• 1/2 cup nuts (optional)
  (walnuts, pecans, almonds)

• 1/4 cup orange juice or apple juice

• 2 tbsp all-purpose flour (to coat fruits)

Optional Glaze

• 1/4 cup apricot jam (warm, for brushing)
  OR

• Simple icing: 1/2 cup powdered sugar + 1–2 tsp milk

👩‍🍳 Instructions

1. Pre-soak the fruits

• Add dried fruits to a bowl.

• Pour in orange juice (or apple juice).

• Microwave 30–40 seconds (optional), then let soak 15 minutes to soften.

2. Prepare the loaf pan

• Preheat oven to 350°F (175°C).

• Grease and line a 9×5-inch loaf pan with parchment.

3. Mix dry ingredients

In a bowl, whisk together:

• Flour

• Baking powder

• Baking soda

• Salt

• Cinnamon & spices

Set aside.

4. Cream butter & sugars

• In a large bowl, beat butter + sugars until light and fluffy.

• Add eggs, one at a time.

• Mix in vanilla and orange zest.

5. Add dry ingredients

• Add the dry mixture to the wet mixture.

• Mix just until combined.

6. Fold in fruit

• Drain excess juice from soaked fruits.

• Toss fruits (and nuts) with 2 tbsp flour to prevent sinking.

• Fold them into the batter gently.

7. Bake

• Pour batter into the prepared loaf pan.

• Bake 55–70 minutes, or until:

  • A toothpick inserted in center comes out clean.

  • Top is golden and firm.

If browning too fast, tent with foil in the last 15 minutes.

8. Cool & glaze

• Let cool in the pan 10 minutes, then move to a wire rack.

• Brush with warm apricot jam or drizzle with icing (optional).

9. Rest for best flavor

• Wrap tightly and rest overnight for richer flavor and moisture.

🍰 Tips for the BEST Fruit Cake Loaf

• Do not skip soaking the fruits—it makes the loaf moist.

• Coating fruits in flour prevents them from dropping to the bottom.

• Add 1–2 tbsp milk if batter feels too thick (depends on fruit moisture).

• Use brown sugar for deeper flavor and extra softness.

• Rest overnight for traditional fruit-cake richness.

❓ Q/A (Frequently Asked Questions)

Q: Can I use fresh fruits instead of dried?

A: Not recommended. Fresh fruits release water and make the loaf dense or soggy. Stick to dried fruits.

Q: Can I make it alcohol-soaked like traditional fruit cake?

A: Yes!
Soak fruits in rum, brandy, or whiskey for at least 2 hours (or overnight). After baking, brush the loaf with extra liquor for deeper flavor.

Q: Can I make this loaf eggless?

A: Yes! Replace eggs with:

• 1/2 cup applesauce, OR

• 1/2 cup thick yogurt

Q: How long does it last?

• At room temperature: 4–5 days

• In fridge: 1 week

• Freezer: 2–3 months

Wrap tightly in plastic + foil.

Q: Why did my fruits sink to the bottom?

A: Either:

• Batter was too thin

• Fruits were not coated in flour

• Pan was overfilled

To fix next time, fold fruits in gently and ensure batter is thick.

Q: Can I add spices or leave them out?

A: Yes! This loaf is flexible. Use:

• Cinnamon only

• Add ginger, cardamom, allspice

• Skip spices for a plain butter-fruit loaf.