Save A moist, festive fruit loaf cake packed with dried fruits and nuts, topped with a simple citrus glaze—perfect for holiday gifting or sharing with friends and family.
This cake has been a staple at my holiday gatherings, always bringing compliments and smiles from friends and family.
Ingredients
- Dried Fruits & Nuts: 1 cup mixed dried fruits (raisins, currants, chopped apricots, cranberries), 1/2 cup mixed nuts, chopped (walnuts, pecans, or almonds), 2 tbsp orange or apple juice
- Cake Batter: 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/4 tsp salt, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/2 cup unsalted butter, softened, 3/4 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1/2 cup whole milk, Zest of 1 orange
- Glaze: 1 cup powdered sugar, 2–3 tbsp fresh orange juice
Instructions
- Step 1:
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
- Step 2:
- In a small bowl, combine the dried fruits, nuts, and orange or apple juice. Let soak while preparing the batter.
- Step 3:
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- Step 4:
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in eggs, one at a time, then add vanilla extract and orange zest.
- Step 5:
- Add the flour mixture to the wet ingredients in two batches, alternating with the milk. Mix until just combined.
- Step 6:
- Fold in the soaked dried fruits and nuts (including any remaining juice).
- Step 7:
- Pour the batter into the prepared loaf pan and smooth the top.
- Step 8:
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
- Step 9:
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Step 10:
- For the glaze, whisk powdered sugar with orange juice until smooth and pourable. Drizzle over the cooled loaf. Let the glaze set before slicing.
Save My family cherishes the moments sharing this cake around the holidays & it has become a beloved tradition for us.
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 (dairy), tree nuts, wheat (gluten). Advise recipients to check labels on dried fruits and nuts for possible allergen cross-contamination.
Nutritional Information
Per slice (based on 10 slices): 270 calories, 10 g total fat, 43 g carbohydrates, 4 g protein.
Save This fruit loaf cake brings festive joy with every slice and is sure to become your holiday favorite.
Recipe FAQs
- → What dried fruits work best in the loaf?
Mixed raisins, currants, chopped apricots, and cranberries provide a balanced sweetness and texture.
- → Can I substitute nuts in this loaf?
Yes, walnuts, pecans, or almonds work well, and seeds can be used for a nut-free option.
- → How does soaking the fruits affect the loaf?
Soaking softens the dried fruits, adds moisture, and infuses extra flavor into the batter.
- → What is the purpose of the citrus glaze?
The glaze adds a bright, sweet finishing touch that complements the rich, spiced loaf.
- → How should the loaf be stored after baking?
Wrap the cooled loaf tightly and store at room temperature for up to five days to maintain freshness.
- → Can the loaf be flavored differently?
Yes, soaking fruits in rum or brandy adds depth, and spices can be adjusted to taste.