Fruitcake Loaf Cake

Why You’ll Love This Recipe

I love this recipe because I get plenty of fruit and nuts in every slice without making a large, elaborate traditional fruitcake. The loaf shape also makes the cake easy for me to slice, store, and share.

The combination of dried fruit, citrus, vanilla, and warm spices gives me a cake with plenty of flavor while still letting the buttery crumb come through.

I also like making this cake ahead of time. Once cooled and wrapped, the flavors continue to blend, so I can prepare it before a holiday gathering instead of baking everything at the last minute.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Fruit Mixture

• 1 cup raisins
• 1/2 cup dried cranberries
• 1/2 cup chopped dried apricots
• 1/2 cup candied red or green cherries, halved
• 1/3 cup orange juice
• 1 teaspoon finely grated orange zest

For the Cake

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/4 cup whole milk
• 3/4 cup chopped pecans or walnuts
• 1 tablespoon all-purpose flour, for coating the fruit

Optional Topping

• 2 tablespoons chopped pecans or walnuts
• 2 tablespoons candied cherries
• Powdered sugar, for serving

Directions

I start by combining the raisins, dried cranberries, dried apricots, candied cherries, orange juice, and orange zest in a bowl. I let the mixture sit for about 20–30 minutes so the dried fruit can absorb some of the orange juice.

I preheat my oven to 325°F (165°C). I grease a 9×5-inch loaf pan and line it with parchment paper, leaving some parchment extending over the sides for easier removal.

In a medium bowl, I whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.

In a separate large bowl, I beat the softened butter and brown sugar for about 3 minutes, until the mixture becomes creamy and slightly lighter.

I add the eggs one at a time, mixing thoroughly after each addition. I then mix in the vanilla extract.

I gradually add the dry ingredients, alternating with the milk. I mix only until everything is combined because I don’t want to overwork the batter.

I drain off any orange juice that hasn’t been absorbed by the fruit. I toss the soaked fruit with 1 tablespoon of flour, then fold it into the cake batter along with the chopped pecans or walnuts.

I transfer the thick batter to my prepared loaf pan and smooth the surface. If I want a decorative top, I scatter a few additional nuts and candied cherries over the batter.

I bake the loaf for approximately 65–80 minutes. If the top starts becoming too dark before the center is baked, I loosely cover it with aluminum foil.

I check the center with a wooden skewer or toothpick. I remove the loaf when the tester comes out clean or with a few moist crumbs rather than wet batter.

I let the cake cool in the pan for about 15–20 minutes before lifting it onto a wire rack.

I allow the Fruitcake Loaf Cake to cool completely before slicing. I find that the texture becomes even better after the loaf has rested for several hours.

Servings and Timing

I get approximately 10–12 slices from one 9×5-inch Fruitcake Loaf Cake.

• Prep time: 25 minutes
• Fruit soaking time: 20–30 minutes
• Bake time: 65–80 minutes
• Cooling time: approximately 1 hour
• Total time: approximately 2 hours 30 minutes
• Servings: 10–12 slices

Variations

For a darker, richer fruitcake, I replace some of the granulated dried fruit with dates, figs, or dark raisins and use dark brown sugar in the batter.

When I want more citrus flavor, I add both orange and lemon zest. I can also add a small amount of candied orange peel to the fruit mixture.

For an alcohol-flavored version, I soak the dried fruit in rum or brandy instead of orange juice. I can also brush a small amount over the cooled loaf before wrapping it for storage.

When I want a nut-free loaf, I simply leave out the pecans or walnuts and increase the dried fruit slightly.

For extra warmth, I add a small pinch of ground cloves or allspice to the batter.

I can also divide the batter between smaller loaf pans to make gift-size fruitcakes. I reduce the baking time accordingly and begin checking the smaller loaves much earlier.

Storage/Reheating

I let the Fruitcake Loaf Cake cool completely before wrapping it tightly. I keep it in an airtight container at room temperature for about 3–4 days.

For longer storage, I refrigerate the wrapped loaf for up to 1–2 weeks. I bring individual slices to room temperature before serving because I find the texture softer and the flavors more noticeable that way.

I can freeze the loaf for up to 3 months. I wrap the whole cake or individual slices tightly before placing them in a freezer-safe container.

I thaw frozen fruitcake overnight in the refrigerator and then let it come to room temperature before serving.

I don’t normally need to reheat this cake. When I want a warm slice, I microwave it for about 10–15 seconds and serve it with a little butter.

FAQs

Do I need to soak the dried fruit before making Fruitcake Loaf Cake?

I recommend soaking it because this helps plump the dried fruit and keeps it from drawing too much moisture from the cake batter. Even a short soak in orange juice makes a noticeable difference in the finished texture.

Can I change the dried fruits in this recipe?

Yes. I can use raisins, currants, cranberries, dates, figs, dried cherries, apricots, or a combination. I try to keep the overall quantity similar so the cake has enough batter to hold the fruit together.

How do I stop the fruit from sinking to the bottom?

I drain the soaked fruit well and toss it lightly with flour before folding it into the batter. I also keep the fruit pieces reasonably small so large, heavy pieces don’t settle as easily.

Why does fruitcake taste better the next day?

I find that resting gives the moisture and flavors from the fruit, citrus, spices, and cake time to distribute more evenly. Once the loaf is completely cool, I wrap it tightly and let it rest before slicing whenever my schedule allows.

Can I make Fruitcake Loaf Cake ahead of the holidays?

Yes. I can prepare it several days ahead and keep it tightly wrapped. For much longer storage, I freeze the loaf and thaw it before I need it. This makes the recipe especially convenient when I’m preparing several holiday desserts.

Conclusion

Fruitcake Loaf Cake gives me the familiar combination of dried fruit, nuts, citrus, and warm spices in an easy loaf-pan dessert. The buttery brown-sugar batter keeps the cake rich and tender, while every slice is filled with colorful pieces of fruit.

Fruitcake Loaf Cake

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Fruitcake Loaf Cake is a rich, moist loaf packed with dried fruit, candied cherries, crunchy nuts, citrus, and warm spices. Its buttery brown-sugar crumb makes it an easy holiday dessert or a flavorful cake to enjoy with coffee or tea.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 65–80 minutes
• Total Time: Approximately 2 hours 30 minutes
• Yield: 10–12 slices
• Category: Dessert
• Method: Baking
• Cuisine: British-Inspired
• Diet: Vegetarian

Ingredients

• 1 cup raisins
• 1/2 cup dried cranberries
• 1/2 cup chopped dried apricots
• 1/2 cup candied red or green cherries, halved
• 1/3 cup orange juice
• 1 teaspoon finely grated orange zest
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/4 cup whole milk
• 3/4 cup chopped pecans or walnuts
• 1 tablespoon all-purpose flour, for coating the fruit
• 2 tablespoons chopped pecans or walnuts, optional for topping
• 2 tablespoons candied cherries, optional for topping
• Powdered sugar, optional for serving

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Instructions

1. Combine the raisins, dried cranberries, dried apricots, candied cherries, orange juice, and orange zest in a bowl. Let the fruit soak for 20–30 minutes.
2. Preheat the oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
3. In a medium bowl, whisk together 1 3/4 cups flour, baking powder, cinnamon, nutmeg, ginger, and salt.
4. In a large bowl, beat the softened butter and brown sugar for about 3 minutes, until creamy and slightly lighter.
5. Add the eggs one at a time, mixing thoroughly after each addition. Mix in the vanilla extract.
6. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix only until combined.
7. Drain any orange juice that has not been absorbed by the fruit. Toss the soaked fruit with 1 tablespoon flour.
8. Gently fold the floured fruit and 3/4 cup chopped pecans or walnuts into the cake batter.
9. Transfer the thick batter to the prepared loaf pan and smooth the surface. If desired, scatter the optional chopped nuts and candied cherries over the top.
10. Bake for 65–80 minutes. If the top becomes too dark before the center is fully baked, loosely cover the loaf with aluminum foil.
11. Check the center with a wooden skewer or toothpick. The loaf is ready when the tester comes out clean or with a few moist crumbs but no wet batter.
12. Cool the cake in the pan for 15–20 minutes, then use the parchment to carefully lift it onto a wire rack.
13. Cool completely before slicing. For the best texture and developed flavor, let the cooled and wrapped loaf rest for several hours before serving.

Notes

• For a darker fruitcake, use dates, figs, or dark raisins and choose dark brown sugar for the batter.
• Add lemon zest along with the orange zest or include candied orange peel for additional citrus flavor.
• For an alcohol-flavored variation, soak the fruit in rum or brandy instead of orange juice and optionally brush a small amount over the cooled loaf.
• For a nut-free loaf, omit the pecans or walnuts and slightly increase the quantity of dried fruit.
• A small pinch of ground cloves or allspice can be added for extra warmth.
• The batter can be divided between smaller loaf pans for gift-size cakes. Begin checking them significantly earlier because they will bake faster.
• Soaking the dried fruit helps keep it plump and prevents it from drawing too much moisture from the cake.
• Store the completely cooled loaf tightly wrapped in an airtight container at room temperature for 3–4 days or refrigerate for up to 1–2 weeks.
• Freeze the whole loaf or individual slices, tightly wrapped, for up to 3 months.
• Serve at room temperature or warm individual slices in the microwave for about 10–15 seconds if desired.

Nutrition

• Serving Size: 1 slice
• Calories: 350 kcal
• Sugar: 32 g
• Sodium: 180 mg
• Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.3 g
• Carbohydrates: 52 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 55 mg