Freshly Baked Loaves of Fruitcake
Few baked goods feel as comforting and timeless as a freshly baked loaf of fruitcake. Rich with dried fruits, gently spiced, and perfectly moist, fruitcake has long been a symbol of celebration, warmth, and homemade care. Unlike the overly dense or overly sweet versions that give fruitcake a mixed reputation, this loaf-style fruitcake is balanced, tender, and flavorful—ideal for slicing and serving with tea, gifting to friends, or enjoying as a cozy treat any time of year.
This recipe focuses on simple techniques and quality ingredients to create fruitcake loaves that are fragrant, beautifully textured, and packed with fruit in every bite. Whether you’re baking for the holidays or simply craving a classic bake, these freshly baked loaves are sure to become a favorite.
Why You’ll Love This Fruitcake Recipe
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Moist and tender crumb thanks to butter, eggs, and fruit juices
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Customizable fruit mix to suit your taste
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Loaf format makes it easy to slice, store, and share
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No complicated steps, perfect for both beginner and experienced bakers
These fruitcake loaves improve with time, developing deeper flavor over a few days, but they’re just as delicious enjoyed warm from the oven.
Ingredients
For the Fruit Mixture
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2 cups mixed dried fruit (raisins, sultanas, currants, chopped dates, dried apricots, or dried cherries)
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½ cup candied peel, finely chopped
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¾ cup orange juice or apple juice
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Zest of 1 orange
For the Cake Batter
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1 cup unsalted butter, softened
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1 cup brown sugar, packed
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3 large eggs, room temperature
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2½ cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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1½ teaspoons ground cinnamon
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1 teaspoon ground nutmeg
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½ teaspoon ground cloves
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¼ teaspoon salt
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1 teaspoon vanilla extract
Optional additions:
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½ cup chopped nuts (walnuts or pecans)
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1 tablespoon molasses for deeper flavor
Preparation
Step 1: Soak the Fruit
In a large bowl, combine the mixed dried fruit, candied peel, orange zest, and juice. Stir well, cover, and allow the fruit to soak for at least 2 hours, or overnight if possible. This step plumps the fruit and ensures a moist, flavorful loaf.
Step 2: Prepare the Pans
Preheat your oven to 325°F (165°C). Grease and line two standard loaf pans with parchment paper, leaving a slight overhang for easy removal.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy. This step helps create a tender crumb and evenly distributes sweetness throughout the cake.
Step 4: Add the Eggs
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is fully incorporated. Mix in the vanilla extract.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures even distribution of the spices and leavening agents.
Step 6: Assemble the Batter
Gradually add the dry ingredients to the butter mixture, mixing gently until just combined. Fold in the soaked fruit mixture (including any remaining liquid) and optional nuts. Be careful not to overmix—the batter will be thick and rich.
Step 7: Bake
Divide the batter evenly between the prepared loaf pans, smoothing the tops. Bake for 70–80 minutes, or until a skewer inserted into the center comes out clean. If the tops brown too quickly, loosely cover with foil during the final 15 minutes.
Step 8: Cool and Rest
Allow the loaves to cool in the pans for 15 minutes before lifting them out onto a wire rack. Let cool completely before slicing. For best flavor, wrap the loaves tightly and let them rest for 24–48 hours.
Tips for Perfect Fruitcake Loaves
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Use quality dried fruit for the best flavor and texture.
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Don’t skip the soaking step—it makes a noticeable difference in moisture.
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Bake low and slow to prevent dryness and ensure even cooking.
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Store properly by wrapping loaves tightly in parchment and foil.
Storage and Serving
Freshly baked fruitcake loaves can be stored at room temperature for up to 5 days or refrigerated for up to 2 weeks. They also freeze beautifully—wrap tightly and freeze for up to 3 months.
Serve sliced on its own, lightly toasted with butter, or alongside tea or coffee. The flavors deepen over time, making each slice even more satisfying than the last.
A Classic Worth Baking Again and Again
These freshly baked loaves of fruitcake offer everything a great fruitcake should be: rich but not heavy, sweet but well-spiced, and filled with fruit in every bite. Whether you’re baking for tradition, gifting, or simple enjoyment, this recipe delivers dependable results and timeless flavor—one loaf at a time.