📝 Introduction
This fruit cake loaf is not your average dry holiday cake. It’s a beautifully moist, flavorful, and slightly spiced cake that’s packed with juicy dried fruits, nuts, and a hint of citrus. Whether you’re making it for Christmas, gifting it, or simply craving a classic bake, this loaf delivers a rich, comforting taste with every bite. Best enjoyed a day or two after baking, once the flavors have melded together.
🛒 Ingredients
For the Fruit Mix:
- 1 cup (150g) raisins
- 1 cup (150g) sultanas or golden raisins
- ½ cup (75g) chopped dried apricots
- ½ cup (75g) chopped dried cranberries
- ¼ cup (60ml) orange juice (or brandy/dark rum)
- Zest of 1 orange
- Zest of 1 lemon
For the Cake Batter:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) light brown sugar
- 3 large eggs, room temperature
- 1¾ cups (220g) all-purpose flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves (optional)
- ¼ tsp salt
- ½ cup (120ml) milk
- ½ cup (75g) chopped walnuts or pecans (optional)
Optional Glaze:
- 2 tbsp apricot jam (for brushing)
- 1 tbsp water or brandy
🧑🍳 Instructions & Method
1. Prepare the Fruit
- In a bowl, combine the raisins, sultanas, apricots, cranberries, orange juice, and citrus zests.
- Microwave for 1 minute or gently heat on the stove to warm.
- Let the mixture sit for at least 30 minutes (or overnight if possible) to soak and soften.
2. Preheat and Prep
- Preheat your oven to 325°F (160°C).
- Grease and line a 9×5-inch (23×13 cm) loaf pan with parchment paper.
3. Make the Cake Batter
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy (about 3-4 minutes).
- Beat in the eggs one at a time, scraping down the sides of the bowl between additions.
- In a separate bowl, whisk together the flour, baking powder, spices, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined — don’t overmix.
- Fold in the soaked fruit mixture and nuts (if using) using a spatula.
4. Bake
- Spoon the batter into the prepared loaf tin and level the top.
- Bake for 65–75 minutes, or until a skewer inserted into the center comes out clean.
- If the top browns too quickly, loosely cover it with foil during the last 20 minutes of baking.
5. Cool and Glaze (Optional)
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For a shiny finish, warm the apricot jam with water or brandy and brush over the top of the cooled cake.
👨🍳 Tips & Serving Suggestions
- Aging the Cake: For deeper flavor, wrap the cooled loaf in parchment and foil, and let it age for a few days. You can brush it with a bit of brandy every few days for an extra rich taste.
- Storage: Keeps well wrapped at room temperature for up to 1 week, or freeze for up to 3 months.
- Serving: Serve plain or with a pat of butter or a slice of sharp cheddar for a traditional touch.