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Easy Fruitcake Loaf Cake Recipe with Mixed Dried Fruit and Glacé Cherries

Easy Fruitcake Loaf Cake

A moist, lightly spiced fruitcake loaf packed with mixed dried fruit, glacé cherries, and fresh orange zest. This traditional-style cake is simple enough for a weekday bake and special enough for holiday sharing.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 225 g Unsalted butter, softened
  • 175 g Light brown sugar
  • 3 eggs Large eggs, room temperature
  • 225 g All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Ground mixed spice or pumpkin-pie spice
  • 1/2 tsp Salt
  • 2 tbsp Milk or orange juice
Fruit
  • 350 g Mixed dried fruit, such as raisins, sultanas, currants, chopped dates, or dried cranberries
  • 100 g Halved glacé or candied cherries
  • 1 orange Finely grated zest of orange
  • 2 tbsp Brandy, rum, or orange juice, optional

Method
 

Step-by-Step
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

For the best flavor, wrap the cooled loaf tightly and leave it overnight before serving. For a richer version, brush the loaf with 1–2 tablespoons of brandy or rum before wrapping. Do not overbake; begin checking at about 65 minutes.