Classic Fruitcake Loaf

This rich and moist fruitcake loaf combines dried fruits and warm spices in a dense, satisfying slice ideal for tea time or holiday gatherings.

Why You’ll Love This Recipe

A timeless favourite, this loaf balances sweet, chewy dried fruits with a tender crumb and glossy exterior. It slices beautifully and pairs perfectly with butter or tea.

ingredients

mixed dried fruits
brown sugar
butter
eggs
all‑purpose flour
baking powder
ground cinnamon
ground nutmeg
vanilla extract
milk

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

directions

1. Preheat the oven and prepare a loaf tin with grease and flour.
2. Cream butter and sugar until light.
3. Add eggs and vanilla, mixing well.
4. Combine dry ingredients in a separate bowl.
5. Add fruits to dry mixture to prevent sinking.
6. Alternate adding dry mixture and milk to the wet mixture.
7. Pour into the tin and bake until a tester comes out clean.
8. Cool before slicing.

Servings and timing

Serves: 8–10 slices
Preparation: 20 minutes
Baking: 1 hour
Total: 1 hour 20 minutes

Variations

• Soak fruits in rum or orange juice overnight for richer flavour.
• Add chopped nuts for texture.
• Replace some spices with allspice or ginger.

storage/reheating

Wrap tightly and store at room temperature for up to 5 days. Reheat slices briefly in a low oven.

FAQs

What fruits are best for fruitcake?

Raisins, currants, candied citrus peels, and cherries are traditional.

Can I freeze this loaf?

Yes, wrap well and freeze up to 3 months.

Does it improve with age?

Fruitcake often develops flavour when stored for a day or two.

Can I use whole wheat flour?

Substitute up to half with whole wheat for a heartier loaf.

Is it too sweet?

Adjust sugar to taste or serve with plain butter.

How do I prevent dry cake?

Do not overbake and ensure proper moisture from fruits.

Can I glaze the top?

A simple sugar or rum glaze enhances appearance.

Can children eat this?

Yes, if fruits are not soaked in alcohol.

Why does the fruit sink?

Coat fruits in flour to reduce sinking.

Can I make muffins instead?

Yes, reduce bake time accordingly.

Conclusion

This classic fruitcake loaf delivers depth of flavour and texture, making it well worth the effort for festive occasions or everyday enjoyment.

Classic Fruitcake Loaf

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Classic Fruitcake Loaf is a rich, dense holiday treat packed with dried fruits, nuts, and warm spices, perfect for gifting or enjoying with a cup of tea.

• Author: Emma Harper
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 30 minutes
• Yield: 1 loaf (about 10 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup mixed dried fruits (raisins, currants, chopped dates, chopped dried apricots)
• 1/2 cup candied cherries, halved
• 1/2 cup candied citrus peel, chopped
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/4 cup orange juice
• 1 tsp vanilla extract
• 1 cup chopped nuts (walnuts or pecans)

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Instructions

1. Preheat the oven to 325°F (160°C). Grease and line a loaf pan with parchment paper.
2. In a medium bowl, mix together dried fruits, candied cherries, and citrus peel. Set aside.
3. In a large bowl, cream butter and brown sugar until light and fluffy.
4. Beat in eggs, one at a time, then add vanilla extract.
5. In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
6. Add dry ingredients to the butter mixture alternately with orange juice, beginning and ending with dry ingredients.
7. Stir in the mixed fruits and nuts until well combined.
8. Pour batter into the prepared loaf pan and smooth the top.
9. Bake for 60–75 minutes or until a toothpick inserted in the center comes out clean.
10. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

• Wrap and store fruitcake for a few days before serving to enhance flavor.
• You can soak dried fruits in orange juice or rum overnight for extra moisture and taste.
• Fruitcake can be frozen for up to 3 months if tightly wrapped.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 24g
• Sodium: 95mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 40mg