Description
Fruit Cake Loaf brings together sweet dried fruits and warm spices in a delightful quick bread perfect for afternoon tea. Packed with raisins, currants, and a hint of cinnamon, this simple recipe creates a comforting slice that pairs wonderfully with your favorite hot beverage.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 1 cup (150g) mixed dried fruit (raisins, cranberries, cherries, apricots)
- 2 large eggs
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) brown sugar
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Liquid and Optional Ingredients:
- ¼ cup (60ml) milk
- ½ cup (60g) chopped nuts (optional walnuts or pecans)
- ½ cup (60g) powdered sugar
- 1 tablespoon milk
- ¼ teaspoon vanilla extract
Instructions
- Prepare your oven at 350°F (175°C) and arrange a 9×5-inch loaf pan with parchment paper and a light butter coating.
- Combine 113g softened unsalted butter with 150g brown sugar in a mixing bowl, whipping until your mixture becomes airy and pale.
- Incorporate 2 large eggs individually into the butter mixture, ensuring each is fully blended before adding the next. Pour in 1 teaspoon vanilla extract and mix thoroughly.
- Sift together 190g all-purpose flour, 1 teaspoon baking powder, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon salt in a separate bowl.
- Alternate adding dry ingredients and 60ml milk into your butter mixture, stirring gently until ingredients are just combined. Avoid overmixing your batter.
- Fold 150g mixed dried fruit and optional 60g chopped nuts into your batter, distributing evenly with minimal stirring.
- Transfer batter into prepared loaf pan, smoothing the surface with a spatula to create an even top.
- Bake for 50-60 minutes at 350°F (175°C), checking doneness by inserting a toothpick that should emerge clean.
- Let loaf rest in pan for 10 minutes, then transfer to a cooling rack for complete cooling.
- Optional: Whisk 60g powdered sugar, 1 tablespoon milk, and ¼ teaspoon vanilla extract to create a light glaze for drizzling.
Notes
- Check fruit ripeness carefully, as overripe or underripe fruits can change the cake’s moisture and texture dramatically.
- Soak dried fruits in warm water or rum for 15 minutes before adding to boost flavor and prevent them from drawing moisture from the cake.
- Chop nuts and fruits uniformly so they distribute evenly throughout the batter without sinking to the bottom.
- Room temperature ingredients like eggs and butter help create a smoother, more consistent cake batter that rises perfectly.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Cakes
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 307 kcal
- Sugar: 23 g
- Sodium: 116 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg