Christmas Fruit Loaf Cake

🎄 Christmas Fruit Loaf Cake

A rich, buttery, festive fruit loaf packed with dried fruits, warm spices, and a touch of orange. Perfect for the holidays!

Ingredients

Dry Ingredients

• 2 cups (250g) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground cloves

Wet Ingredients

• 1 cup (230g) unsalted butter, softened

• 1 cup (200g) brown sugar

• 4 large eggs

• 1 tsp vanilla extract

• ¼ cup (60ml) orange juice

• 1 tbsp orange zest

Fruits & Nuts

• 1 cup (150g) mixed dried fruits
  (raisins, sultanas, cranberries, cherries)

• ½ cup (80g) chopped nuts
  (almonds, walnuts, pecans)

• 2 tbsp flour (for coating fruits)

Optional

• 2 tbsp rum or brandy (for soaking fruits or brushing on top)

 

 

Instructions

1. Prepare the Fruits

• If using alcohol, soak the dried fruits in rum or brandy for at least 30 minutes or overnight for deeper flavor.

• Toss the fruits and nuts with 2 tablespoons of flour so they won’t sink during baking.

2. Mix the Batter

1. Preheat your oven to 160°C (320°F). Grease and line a loaf pan with parchment paper.

2. In a large bowl, cream together the butter and brown sugar until light and fluffy.

3. Add the eggs, one at a time, mixing well after each addition.

4. Stir in the vanilla extract, orange juice, and orange zest.

5. In a separate bowl, whisk together all the dry ingredients.

6. Gently fold the dry mixture into the wet mixture until just combined.

7. Fold in the floured dried fruits and nuts.

3. Bake

• Pour the batter into the prepared loaf pan.

• Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.

• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

4. Finish & Serve

• While warm, brush the top with a little rum or brandy for extra holiday flavor (optional).

• Dust with powdered sugar or add a glaze for a festive touch.

 

Tips & Variations

• For a darker, richer cake: add 1–2 tbsp molasses or dark brown sugar.

• Make it alcohol-free: use orange juice or apple juice to soak the fruits.

• Add more spices: a pinch of ginger or allspice adds warmth.

• Make it prettier: top with halved cherries or whole nuts before baking.

• Storage: Wrap tightly and store for up to 5 days, or freeze for up to 2 months.