Fruit Cake Loaf – Classic & Moist Holiday Recipe That Actually Tastes Amazing

Prep Time: 20 minutes | Cook Time: 60-75 minutes | Total Time: 1 hour 35 minutes | Serves: 8-10 slices

Introduction

Forget everything you think you know about fruit cake! This classic fruit cake loaf recipe creates a beautifully moist, flavorful cake that’s nothing like those dense, overly sweet versions you might remember. Packed with tender dried fruits, warm spices, and just the right amount of sweetness, this beginner-friendly recipe will have you actually looking forward to fruit cake season.

Whether you’re a baking novice or just want a foolproof holiday dessert, this fruit cake loaf is your answer. It’s forgiving, stores beautifully, and makes your kitchen smell like the holidays. Plus, it’s made in a simple loaf pan – no fancy equipment required!

Why You’ll Love This Recipe

• Beginner-friendly – Simple mixing method with no special techniques required
• Actually moist and delicious – Say goodbye to dry, dense fruit cake forever
• Make-ahead friendly – Tastes even better after a day or two, perfect for holiday planning
• Customizable fruits – Use your favorite dried fruits or whatever you have on hand
• Great for gifting – Wraps beautifully and keeps well for sharing with friends and family

Ingredients

Ingredient	Quantity	Notes
Dried Fruits & Nuts
Mixed dried fruit	2 cups	Raisins, cranberries, apricots, dates – chopped if large
Chopped walnuts or pecans	¾ cup	Optional, but adds great texture
Cake Base
All-purpose flour	2 cups	Spooned and leveled
Brown sugar	¾ cup	Packed, light or dark brown
Butter	½ cup	Softened to room temperature
Large eggs	2	Room temperature works best
Whole milk	½ cup	Can substitute with buttermilk
Flavorings & Spices
Vanilla extract	1 teaspoon	Pure vanilla preferred
Ground cinnamon	1 teaspoon
Ground nutmeg	½ teaspoon
Ground allspice	¼ teaspoon
Salt	½ teaspoon
Baking powder	1 teaspoon	Check expiration date
Optional Glaze
Powdered sugar	1 cup
Milk or cream	2-3 tablespoons
Vanilla extract	½ teaspoon

Equipment Needed

• 9×5 inch loaf pan
• Large mixing bowl
• Medium mixing bowl
• Electric hand mixer (or whisk and some elbow grease!)
• Measuring cups and spoons
• Wooden spoon or rubber spatula
• Wire cooling rack
• Parchment paper (optional but recommended)

Step-by-Step Instructions

1. Prepare your pan and oven. Preheat oven to 325°F. Grease your 9×5 inch loaf pan thoroughly with butter or cooking spray. For extra insurance against sticking, line with parchment paper leaving some overhang for easy removal.
2. Prep the dried fruit. If using large dried fruits like whole dates or apricots, chop them into ½-inch pieces. Toss all dried fruits and nuts in 2 tablespoons of flour – this prevents them from sinking to the bottom of the cake.
3. Mix the dry ingredients. In a medium bowl, whisk together flour, cinnamon, nutmeg, allspice, salt, and baking powder. Set aside.
4. Cream butter and sugar. In your large mixing bowl, beat the softened butter and brown sugar together for 3-4 minutes until light and fluffy. This step is crucial for a tender cake!
5. Add eggs and vanilla. Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and mix until combined.

Tip: Room temperature eggs mix more easily and create a smoother batter. If you forgot to take them out early, place them in a bowl of warm water for 5 minutes.

6. Alternate wet and dry ingredients. Add the flour mixture in three additions, alternating with the milk in two additions. Start and end with flour. Mix just until combined – overmixing leads to tough cake.
7. Fold in the fruit and nuts. Gently fold the floured dried fruit and nuts into the batter using a wooden spoon or rubber spatula. The batter will be thick and chunky – that’s perfect!
8. Bake the cake. Scrape batter into your prepared pan and smooth the top gently. Bake for 60-75 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached.
9. Cool completely. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack. Cool completely before slicing – this prevents crumbling and lets the flavors meld.
10. Optional glaze. If desired, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.

Serving Suggestions

This fruit cake loaf is delicious on its own, but here are some ways to dress it up:

• Serve with tea or coffee – The warm spices pair beautifully with hot beverages
• Add a dollop of whipped cream – Especially nice with a sprinkle of cinnamon
• Toast slices lightly – Brings out the flavors and adds a lovely texture
• Pair with sharp cheddar cheese – A surprisingly classic combination!
• Dust with powdered sugar – Simple and elegant for special occasions

Success Tips & Variations

For the best results:

• Don’t overbake – The cake should still feel slightly soft in the center when done. It will continue cooking as it cools.
• Store properly – Wrap tightly in plastic wrap. The cake actually improves after a day or two!
• Room temperature ingredients mix more easily and create better texture.

Easy variations:

• Tropical twist – Use dried pineapple, coconut flakes, and macadamia nuts
• Chocolate chip addition – Fold in ½ cup mini chocolate chips with the fruit
• Rum or brandy flavor – Replace 2 tablespoons of milk with rum or brandy
• Gluten-free option – Substitute with a 1:1 gluten-free flour blend
• Lighter version – Use applesauce in place of half the butter

FAQs

Can I make this cake ahead of time?

Absolutely! This fruit cake actually tastes better after 1-2 days as the flavors have time to meld. Wrap tightly in plastic wrap and store at room temperature for up to a week, or freeze for up to 3 months.

Why did my fruit sink to the bottom?

This happens when the batter is too thin or the fruit wasn’t coated in flour. Make sure to toss your dried fruit in flour before folding it in, and don’t overmix the batter, which can make it thin.

Can I use fresh fruit instead of dried?

Dried fruit works best because fresh fruit adds too much moisture and can make the cake soggy. Stick with dried fruits for the best texture and flavor concentration.

How do I know when it’s done baking?

The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs. The top should be golden brown and spring back lightly when touched. If it’s browning too quickly, tent with foil.

What’s the best way to slice this cake?

Use a sharp serrated knife and cut with a gentle sawing motion. Clean the knife between cuts for the neatest slices. Make sure the cake is completely cool – warm cake will crumble.

Conclusion

This classic fruit cake loaf proves that fruit cake can be absolutely delicious when made right! With its tender crumb, perfectly balanced spices, and generous fruit-to-cake ratio, it’s everything a holiday cake should be. The best part? It’s completely achievable for beginning bakers and gets better with time.

Don’t be surprised if this becomes your new go-to holiday recipe – it’s that good! Give it a try and let me know in the comments how your fruit cake adventure goes. I’d love to hear about your favorite fruit combinations or any creative twists you discover along the way!