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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.

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

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

Find it online: https://thefamilycooking.com/fruitcake-loaf-cake/