Save to Pinterest A moist festive fruit loaf cake packed with mixed dried fruits and nuts finished with a sweet citrus glaze perfect for gifting during the holidays.
This cake has been a family favorite during Christmas ever since I first baked it for a holiday gathering.
Ingredients
- Dried fruits & nuts: 1 cup mixed dried fruits (raisins, currants, chopped dried apricots, candied cherries), 1/2 cup chopped nuts (walnuts, pecans, or almonds)
- Cake batter: 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 cup unsalted butter softened, 2/3 cup light brown sugar packed, 2 large eggs, 1/2 cup milk, 1/2 tsp vanilla extract, zest of 1 orange
- Glaze: 1 cup powdered sugar, 1–2 tbsp fresh orange juice
Instructions
- Step 1:
- Preheat oven to 350°F (175°C) Grease and line a 9x5-inch loaf pan with parchment paper
- Step 2:
- In a small bowl toss the dried fruits and nuts with 1 tablespoon of the flour to prevent sinking
- Step 3:
- In a medium bowl whisk together the remaining flour baking powder salt cinnamon and nutmeg
- Step 4:
- In a large bowl cream the butter and brown sugar until light and fluffy Beat in eggs one at a time then add vanilla and orange zest
- Step 5:
- Mix in half the dry ingredients followed by the milk then the remaining dry ingredients until just combined
- Step 6:
- Fold in the floured dried fruits and nuts
- Step 7:
- Pour the batter into the prepared loaf pan smoothing the top
- Step 8:
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean
- Step 9:
- Cool in the pan for 10 minutes then transfer to a wire rack to cool completely
- Step 10:
- For the glaze mix powdered sugar with enough orange juice to form a thick but pourable consistency Drizzle over the cooled loaf
- Step 11:
- Allow glaze to set before slicing or wrapping for gifting
Save to Pinterest My family eagerly awaits this loaf every holiday and it brings everyone together around the table.
Notes
Use any combination of your favorite dried fruits to customize the flavor to your liking. Pair with tea coffee or mulled wine for a complete festive experience.
Required Tools
9x5-inch loaf pan Mixing bowls Electric mixer or whisk Measuring cups and spoons Parchment paper Wire rack
Allergen Information
Contains Eggs Milk Tree Nuts Wheat (Gluten) Check all dried fruit and nut packaging for possible allergen cross-contamination
Save to Pinterest This fruit loaf cake is the perfect finishing touch to your holiday dessert table.
Recipe FAQs
- → What dried fruits work best in this loaf?
A mix of raisins, currants, chopped apricots, and candied cherries offers both sweetness and texture. You can customize using your favorite dried fruits.
- → How do I prevent the fruits from sinking in the batter?
Toss the dried fruits and nuts with a small amount of flour before folding them in. This helps suspend them evenly throughout the loaf.
- → Can I substitute any ingredients to enhance the flavor?
Replacing half the milk with rum or brandy adds depth and warmth to the flavor profile without overpowering the fruit.
- → What baking pan size is recommended?
A 9x5-inch loaf pan provides the ideal shape and ensures even baking throughout the loaf.
- → How long should the glaze set before slicing?
Allow the glaze to fully set at room temperature for about 30 minutes to avoid smudging when sliced.
- → How can I store the loaf for best freshness?
Wrap the cooled, glazed loaf tightly and keep it at room temperature for up to five days or freeze it unglazed for up to one month.