Holiday Spiced Fruitcake Loaf with Cream Cheese Frosting – Moist Fruit-Filled Cake with Warm Spices

This Holiday Spiced Fruitcake Loaf is a modern twist on the classic holiday fruitcake. It features a tender, buttery crumb filled with dried fruits and warm spices, then topped with a smooth, tangy cream cheese frosting. Moist, flavorful, and perfectly festive, this loaf cake is made for cozy celebrations.

Why You’ll Love This Recipe

Forget the dry, overly dense fruitcakes of the past — this version is moist, warmly spiced, and balanced by the creamy richness of the frosting. The fruit is soaked or stirred in for maximum flavor without overpowering the cake, and the loaf format makes it easy to slice and share. It’s ideal for holiday brunches, dessert spreads, or thoughtful homemade gifts.

Ingredients

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

For the loaf:

• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Ground nutmeg
• Ground cloves
• Salt
• Unsalted butter, softened
• Brown sugar
• Eggs
• Vanilla extract
• Buttermilk (or milk + vinegar substitute)
• Assorted dried fruits (e.g., cranberries, cherries, raisins, apricots)
• Optional: chopped nuts (pecans or walnuts)

For the cream cheese frosting:

• Cream cheese, softened
• Unsalted butter, softened
• Powdered sugar
• Vanilla extract
• Optional: orange zest or cinnamon (for flavor)

Directions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, spices, and salt. Set aside.
3. In a large bowl, cream together butter and brown sugar until fluffy.
4. Add eggs one at a time, then mix in vanilla extract.
5. Gradually add the dry ingredients, alternating with buttermilk, mixing just until combined.
6. Fold in dried fruits and nuts if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the frosting, beat cream cheese and butter together until smooth. Add powdered sugar and vanilla, beating until fluffy.
11. Spread frosting over the cooled loaf. Garnish with extra fruit or nuts if desired.

Servings and Timing

• Yield: 1 loaf (10–12 slices)
• Prep Time: 20 minutes
• Bake Time: 55 minutes
• Cooling and Frosting Time: 1 hour
  Total Time: ~2 hours 15 minutes

Variations

• Use orange juice or brandy to soak dried fruit before adding to the batter.
• Add shredded coconut for extra texture.
• Replace cream cheese frosting with a simple glaze or leave unfrosted for a less sweet option.
• Bake in mini loaf pans for gifting — reduce baking time to 30–35 minutes.

Storage/Reheating

Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving. You may also freeze the unfrosted loaf for up to 2 months. Frost after thawing.

FAQs

Can I make this without the frosting?

Yes — the loaf is flavorful enough on its own, but the cream cheese frosting adds a luxurious touch.

What kind of dried fruit should I use?

A mix of raisins, cranberries, chopped apricots, and cherries works well. Avoid overly sugary or candied fruit.

Do I need to soak the fruit first?

It’s optional. Soaking in orange juice or brandy adds moisture and flavor, but the loaf is still moist without it.

Can I make this ahead of time?

Yes — it tastes even better the next day. Store frosted or unfrosted as needed.

Can I make this gluten-free?

Yes — use a 1:1 gluten-free flour blend. Check that your dried fruit and other ingredients are gluten-free.

Can I use oil instead of butter?

Butter adds flavor and structure, but a mild oil can work if necessary. Texture will be slightly different.

How do I prevent the fruit from sinking?

Toss the dried fruit in a tablespoon of flour before folding into the batter.

Can I use fresh fruit?

This recipe is designed for dried fruit. Fresh fruit may add too much moisture unless pre-cooked and drained.

Why is my cake dense?

Overmixing the batter can cause denseness. Mix until just combined, and don’t overwork the flour.

Can I add a glaze instead of frosting?

Yes — a simple powdered sugar and milk glaze works well as a lighter topping.

Conclusion

Holiday Spiced Fruitcake Loaf with Cream Cheese Frosting is a cozy, modern take on a traditional holiday favorite. With a tender crumb, rich spices, and a creamy topping, this loaf brings warmth and flavor to any celebration. Whether for breakfast, dessert, or gifting, it’s a timeless treat you’ll return to year after year.

Holiday Spiced Fruitcake Loaf with Cream Cheese Frosting – Moist Fruit-Filled Cake with Warm Spices

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Holiday Spiced Fruitcake Loaf is a moist, warmly spiced quick bread filled with dried fruits and nuts, then topped with a tangy cream cheese frosting. A modern take on the classic holiday fruitcake, it’s perfect for festive gatherings and edible gifts.

• Author: Emma Harper
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 30 minutes (including cooling and frosting)
• Yield: 1 loaf (about 10 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1/2 cup sour cream or plain yogurt
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup mixed dried fruits (such as cranberries, raisins, cherries, chopped apricots)
• 1/2 cup chopped nuts (such as pecans or walnuts)
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened (for frosting)
• 1 cup powdered sugar (for frosting)
• 1/2 tsp vanilla extract (for frosting)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, cream together butter and brown sugar until light and fluffy.
3. Add eggs one at a time, beating well after each. Mix in sour cream and vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in dried fruits and chopped nuts.
7. Pour batter into prepared loaf pan and smooth the top.
8. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Meanwhile, prepare the frosting: beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
10. Once the loaf is fully cooled, spread cream cheese frosting evenly over the top. Garnish with extra dried fruit or nuts if desired.

Notes

• Chop larger dried fruits to ensure even distribution throughout the loaf.
• Wrap tightly and refrigerate for up to 5 days. Bring to room temperature before serving.
• This loaf can be made a day ahead to allow the flavors to develop.

Nutrition

• Serving Size: 1 slice
• Calories: 300
• Sugar: 24g
• Sodium: 180mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg