This easy fruitcake loaf cake recipe makes one moist 9 x 5-inch loaf with buttery brown sugar flavor, mixed dried fruit, glacé cherries, orange zest, and gentle spice. The scratch-made batter takes about 20–25 minutes to prepare, then bakes at 160°C conventional, 140°C fan, or 325°F for 65–85 minutes.
Every slice is tender, richly fruity, and warmly spiced without being heavy or overly sweet. Soak the fruit in brandy, rum, or orange juice for at least 30 minutes for extra flavor, then let the cooled loaf rest overnight so the crumb becomes even more delicious.
Jump to RecipeWhy You’ll Love This Recipe
This fruitcake loaf has all the character of a traditional fruitcake in a straightforward everyday format. Instead of making a large decorated cake, you bake one manageable loaf that is easy to slice, wrap, transport, and share.
The texture is soft and buttery rather than dry or crumbly. Brown sugar gives the cake a gentle caramel note, orange zest adds freshness, and mixed spice brings a cozy flavor that works beautifully with raisins, currants, dates, cranberries, and cherries.
It is also flexible. You can use milk for a mellow batter or orange juice for a brighter citrus note, and the optional alcohol soak can be replaced entirely with orange juice when you want an alcohol-free cake.
If you enjoy making festive treats with the family, you may also like our snowman cupcake idea for a playful dessert table.
Ingredients You’ll Need
The ingredient list is simple, but each item has a useful role in the finished loaf. Use softened butter rather than melted butter so it can trap air during creaming, which helps create a lighter crumb.
- Butter and brown sugar: These form the rich, tender base and provide a warm caramel flavor.
- Eggs: Three room-temperature eggs bind the batter and add structure.
- Flour, baking powder, spice, and salt: This combination supports the fruit while keeping the loaf gently risen and well seasoned.
- Mixed dried fruit: Choose a combination of raisins, sultanas, currants, chopped dates, or dried cranberries for varied flavor and texture.
- Glacé cherries and orange zest: Cherries add jewel-like color and sweetness, while orange zest cuts through the richness.
- Milk, orange juice, and optional brandy or rum: These provide moisture and can add either creamy or citrusy flavor.
For the most consistent result, weigh the flour and dried fruit when possible. The cup measurements are useful, but dried fruit can pack differently depending on the variety and how tightly it is measured.
Before baking a savory pie for a gathering, you can also keep our simple pie crust guide handy for another reliable homemade bake.
How to Make It Step-by-Step
Step 1: Prepare the pan and oven first. Grease a 9 x 5-inch loaf pan, then line it with parchment paper so the cake lifts out easily after cooling; leave a little parchment overhang along the long sides if desired. Heat the oven to 160°C conventional, 140°C fan, or 325°F.
Step 2: Soak the fruit if using the optional liquid. Place the dried fruit and halved glacé cherries in a bowl with 2 tablespoons of brandy, rum, or orange juice, then leave them for at least 30 minutes; an overnight soak gives the fruit a softer texture and deeper flavor. If the fruit is already very moist, a shorter soak is perfectly suitable.
Step 3: Cream the softened butter and light brown sugar together for 2–3 minutes. Stop when the mixture looks paler and fluffy, scraping the sides of the bowl so the sugar and butter are evenly mixed. This short creaming stage helps keep the loaf tender.
Step 4: Add the eggs one at a time, beating well after each addition. Room-temperature eggs blend more easily into the butter mixture, but do not worry if the batter looks slightly curdled. Mix in a spoonful of the measured flour and it will come back together.
Step 5: Sift the all-purpose flour, baking powder, mixed spice or pumpkin-pie spice, and salt into the bowl. Add the milk or orange juice, then fold gently with a spatula until no obvious streaks of flour remain. Avoid vigorous mixing, because overworking the batter can make the finished loaf firm.
Step 6: Toss the soaked or unsoaked fruit with 1 tablespoon of the measured flour. This light coating helps suspend the fruit throughout the loaf instead of allowing most of it to sink toward the bottom. Fold in the fruit, cherries, and finely grated orange zest just until evenly distributed.
Step 7: Scrape the thick batter into the lined pan and smooth the top. Make sure the corners are filled, since an even layer helps the loaf bake at the same rate from edge to center. Place the pan on the center oven rack.
Step 8: Bake for 65–85 minutes. Begin checking at about 65 minutes, and if the top becomes deeply brown before the center is ready, place foil loosely over the loaf without pressing it onto the batter.
Step 9: Insert a skewer into the center to test for doneness. It should come out clean or with only a few moist crumbs, not wet batter; a little melted fruit on the skewer is fine. Cool the loaf in the pan for 10–15 minutes, then transfer it to a wire rack and cool completely before slicing.
Pro Tips for a Moist Fruitcake Loaf
The best fruitcake begins with fruit that is evenly distributed and pleasantly soft. Tossing it with flour is a small step that makes a noticeable difference, especially when using heavier dates, cherries, or large dried fruit pieces.
Do not pack the loaf pan with extra fruit. The stated amount gives a generous fruity crumb while still leaving enough batter to hold everything together. If you change the fruit selection, keep the total amount at 350 g of mixed dried fruit plus 100 g of cherries.
Watch the oven during the final part of baking. Fruitcake loaves need a long, moderate bake, but the exact time can vary with your pan, oven, and the moisture in the fruit. The skewer test is more dependable than color alone.
For a richer finish, brush the completely cooled loaf with 1–2 tablespoons of brandy or rum. Wrap it tightly and leave it overnight before serving so the flavors have time to settle.
When planning a comfort-food menu alongside dessert, our easy chicken pot pie makes a cozy main course that pairs well with a simple fruitcake dessert.
Serving Suggestions
Let the loaf come fully to room temperature before cutting it. Use a sharp serrated knife and make steady sawing motions so the dried fruit stays in the crumb and each slice keeps its shape.
Serve thin or medium slices with tea, coffee, or a glass of cold milk. For a more dessert-like plate, add a spoonful of softly whipped cream, vanilla ice cream, or a light dusting of powdered sugar just before serving.
The orange and spice notes make this cake especially welcome during autumn and winter, but the loaf is not limited to the holidays. It is a practical bake for brunch, afternoon tea, lunchboxes, or a casual dessert after dinner.
For another make-ahead family meal, see our easy turkey casserole, then finish the meal with slices of fruitcake loaf.
Storage and Make-Ahead Advice
Once completely cool, wrap the loaf tightly in parchment or plastic wrap and store it at room temperature. Resting it overnight improves the flavor and gives the crumb time to become pleasantly moist and cohesive.
Keep the loaf away from heat and direct sunlight. It is best sliced as needed rather than cutting the entire cake at once, since the unsliced loaf holds moisture more effectively.
You can also prepare the fruit ahead by soaking it overnight. If you are assembling a larger spread, our cheesy breakfast casserole is another hearty option for a relaxed gathering.
Always cool the cake completely before wrapping it. Wrapping a warm loaf traps steam and can make the surface sticky, while a fully cooled loaf stays neat and sliceable.
Easy Fruitcake Loaf Cake
Ingredients
Method
- Grease and line a 9 x 5-inch loaf pan with parchment paper. Heat the oven to 160°C conventional, 140°C fan, or 325°F.
- Combine the mixed dried fruit and glacé cherries with the optional brandy, rum, or orange juice. Leave to soak for at least 30 minutes, or cover and refrigerate overnight.
- Cream the softened butter and light brown sugar for 2–3 minutes, until the mixture looks lighter and fluffy. Beat in the eggs one at a time, adding a spoonful of the flour if the batter looks slightly curdled.
- Sift the flour, baking powder, mixed spice, and salt together. Fold the dry ingredients into the butter mixture with the milk or orange juice, mixing only until combined.
- Toss the fruit with 1 tablespoon of the measured flour before adding it to the batter. Fold in the fruit, cherries, and orange zest until evenly distributed.
- Scrape the batter into the prepared loaf pan and smooth the top. Bake for 65–85 minutes, covering loosely with foil if the top browns too quickly.
- Test the center with a skewer; it should come out clean or with only a few moist crumbs. Cool in the pan for 10–15 minutes, transfer to a rack, and cool completely before slicing.
Notes
Final Thoughts
This easy fruitcake loaf cake recipe is a dependable way to enjoy a classic fruit-filled bake without complicated decorating or specialty equipment. The combination of butter, brown sugar, mixed spice, orange zest, dried fruit, and glacé cherries creates a fragrant loaf with a tender center and plenty of texture in every slice.
Give the fruit time to soak when your schedule allows, measure the ingredients carefully, and start checking the cake at 65 minutes so it stays moist. After cooling, an overnight rest turns a good loaf into a beautifully settled cake with fuller flavor.
Serve it with tea for a simple afternoon treat, or add cream for a festive dessert. Once you try the basic version, you can vary the dried fruit while keeping the same total quantities and baking method.