If you’ve ever wanted a fruit cake that’s moist, tender, and irresistibly flavorful, this Fruit Cake Loaf is the recipe you’ve been waiting for. Forget the dense, dry versions of the past — this loaf is buttery, perfectly spiced, and packed with juicy dried fruits. I once soaked the fruits in orange juice instead of rum, and it added a bright citrusy twist that made it even more delightful. Whether you bake it for the holidays or enjoy it with a cup of tea, this fruit cake loaf is pure comfort in every slice.
Why You’ll Love This Recipe
This heavenly moist fruit cake loaf combines classic flavors with a soft, melt-in-your-mouth texture. It’s rich yet light, sweet but balanced with warm spices like cinnamon and nutmeg. The fruits — soaked in liquid — stay plump and juicy, creating bursts of flavor in every bite. You’ll love how simple it is to make, no special occasion required. It’s a festive classic that stores beautifully and even tastes better the next day. Whether served plain, glazed, or buttered, this fruit cake loaf will make you fall in love with the traditional holiday favorite all over again.
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Fruit Cake Loaf: Heavenly Moist and Bursting with Flavor
- Total Time: 1 hour 30 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
Heavenly Moist Fruit Cake Loaf is a rich, tender, and beautifully spiced cake packed with dried fruits, nuts, and a hint of citrus. This traditional favorite is soaked in sweetness and stays moist for days — perfect for holidays or afternoon tea.
Ingredients
- 1 1/2 cups mixed dried fruits (raisins, currants, chopped apricots, cranberries, etc.)
- 1/2 cup chopped nuts (walnuts, pecans, or almonds)
- 1/2 cup orange juice (or apple juice)
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs, room temperature
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup milk or buttermilk
- 1 tsp vanilla extract
- 1 tbsp molasses or honey (optional, for depth)
Instructions
- Preheat oven to 325°F (160°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a small saucepan, combine the dried fruits and orange juice. Bring to a gentle simmer for 5 minutes, then remove from heat and let cool. This softens the fruits and enhances their flavor.
- In a large bowl, cream together butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add vanilla extract and molasses (if using).
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the soaked fruits (with any remaining juice) and chopped nuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Brush the top with a little warm honey or orange marmalade for a glossy finish.
Notes
- For an extra moist texture, wrap the cooled loaf in plastic wrap and let it sit overnight before slicing.
- Soak the fruits in rum or brandy for a classic holiday version.
- This loaf keeps well for up to a week in an airtight container and freezes beautifully for up to 3 months.
- Serve with a dollop of whipped cream or a dusting of powdered sugar for an elegant touch.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour – The base of the loaf that keeps it soft yet sturdy.
Butter – Adds richness and helps create a tender crumb.
Brown Sugar – Gives a deep caramel flavor and moisture to the cake.
Eggs – Bind the ingredients and make the loaf light and fluffy.
Mixed Dried Fruits – The star of the recipe; use raisins, currants, chopped apricots, cherries, or cranberries.
Orange Juice or Brandy – Soaks the fruit and adds incredible flavor and moisture.
Baking Powder – Helps the loaf rise perfectly without becoming dense.
Salt – Enhances the sweetness and balances flavors.
Cinnamon – Adds warmth and a cozy aroma.
Nutmeg – Gives the loaf that signature holiday spice flavor.
Vanilla Extract – Deepens the flavor and enhances the sweetness.
Chopped Nuts (optional) – Pecans or walnuts add crunch and texture.
Milk – Keeps the loaf soft and helps bind everything together.
Directions
Preheat your oven to 325°F (160°C). Grease and line a loaf pan with parchment paper.
In a small saucepan or bowl, combine the mixed dried fruits with orange juice or brandy. Heat gently or let them soak for at least 30 minutes until plump. Drain any excess liquid and set aside.
In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, sift together flour, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined — don’t overmix. Fold in the soaked fruits and nuts until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover lightly with foil halfway through baking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Brush the top with warm honey or glaze for a shiny finish if desired.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves about 8–10 slices and takes 1 hour and 30 minutes total — 30 minutes of prep and 60 minutes of baking. It’s perfect for holiday gatherings or make-ahead treats.
Storage/reheating
Store the loaf tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. To serve, bring to room temperature or warm slices slightly before enjoying.
Variations and Customizations
Classic Holiday Fruit Cake: Soak fruits in dark rum or brandy overnight for a traditional touch.
Citrus-Infused Loaf: Add orange zest and a tablespoon of lemon juice for a bright flavor.
Nut-Free Option: Omit nuts entirely for a smoother, more delicate texture.
Tropical Fruit Cake: Use dried pineapple, mango, and coconut flakes for a tropical twist.
Chocolate Chip Fruit Cake: Add a handful of chocolate chips for a fun modern version.
Spiced Fruit Cake: Add cloves, ginger, or allspice for extra warmth.
Glazed Fruit Loaf: Top with a simple sugar glaze made of powdered sugar and orange juice.
Mini Loaves: Bake in mini loaf pans for adorable gift-sized versions.
Vegan Option: Substitute butter with coconut oil and eggs with applesauce or flaxseed meal.
Tea-Soaked Fruit Cake: Soak fruits in black tea instead of alcohol for a rich, mellow flavor.
FAQs
Why is my fruit cake dry?
Overbaking or not soaking the fruits long enough can cause dryness. Keep an eye on baking time.
Can I make this without alcohol?
Yes, orange juice or apple juice works perfectly as a substitute.
How do I prevent fruits from sinking?
Coat them lightly in flour before folding into the batter.
Can I make this ahead of time?
Absolutely — it actually tastes better after resting a day or two.
How do I know when it’s done baking?
A toothpick inserted into the center should come out clean with a few moist crumbs.
Can I freeze the fruit cake?
Yes, wrap it well and freeze for up to 2 months. Thaw overnight before serving.
Can I use gluten-free flour?
Yes, use a 1:1 gluten-free flour blend for great results.
What’s the best way to serve it?
Serve plain, with butter, or a drizzle of glaze for extra sweetness.
Can I use fresh fruit?
Dried fruit is best, as fresh fruit adds too much moisture.
Why does my fruit cake crack on top?
It’s likely baked at too high a temperature — bake low and slow for best results.
Conclusion
Fruit Cake Loaf (Heavenly Moist) is everything a perfect fruit cake should be — rich, tender, and bursting with flavor. Each slice is packed with juicy fruits, warm spices, and a buttery crumb that melts in your mouth. It’s a festive favorite that’s just as perfect for the holidays as it is for everyday indulgence. Serve it warm with tea, wrap it up as a gift, or enjoy it as a cozy dessert — this loaf proves that fruit cake can be absolutely irresistible when made right.
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