If you love a cake that’s bursting with flavor and studded with jewel-like fruits and nuts, then this Fruit Loaf Cake is going to steal your heart (and your taste buds). Each slice is wonderfully moist and fragrant, rich with hints of spice, orange, and just the right amount of sweetness. It’s the perfect bake for cozy afternoons, festive brunches, or whenever you crave a slice of something truly special. This is not your average fruitcake—this is a celebration in loaf form, and once you try it, you’ll see why I come back to this recipe again and again.

Ingredients You’ll Need

Part of the magic of this Fruit Loaf Cake is how these everyday ingredients come together to create something extraordinary. Every component plays a crucial role—bringing lift, depth, moisture, or that vibrant pop of flavor—so let’s take a closer look at the star players.

All-purpose flour: The sturdy base that gives your loaf cake its perfect body and crumb.
Brown sugar: Adds richness and a gentle molasses undertone, keeping the cake beautifully moist.
Unsalted butter, softened: Infuses the cake with decadent flavor and an irresistibly tender texture.
Large eggs: Bind everything together and provide structure and richness.
Baking powder: Lifts the loaf, making it light rather than dense.
Baking soda: Works with the acid in orange juice for an extra fluffy crumb.
Salt: Balances the sweetness and enhances all the flavors.
Ground cinnamon: Provides warmth and that nostalgic “home-baked” aroma.
Ground nutmeg: Brings extra depth and a whisper of spice.
Ground cloves: A little goes a long way, adding that classic holiday note.
Vanilla extract: Rounds out the flavors with gentle, mellow sweetness.
Orange juice: Makes the loaf tender and brings a lovely burst of fresh citrus flavor.
Orange zest: Amplifies the citrus notes and smells absolutely amazing.
Mixed dried fruits (raisins, sultanas, cranberries, cherries): The stars of the show, giving each bite a sweet and tangy pop.
Chopped nuts (almonds, walnuts, pecans): Add a lovely crunch and nutty richness.
Flour (for coating fruits): Helps keep the fruits and nuts suspended throughout the loaf rather than sinking to the bottom.
Optional: Rum or brandy for soaking fruits: For an extra festive twist and beautiful aroma.

How to Make Fruit Loaf Cake

Step 1: Prepare the Fruits and Nuts

If you want to add a hint of sophistication, start by soaking your mixed dried fruits in rum or brandy for about 30 minutes. This step is optional, but trust me, it lends a beautiful depth. When ready, drain the fruits and toss them together with the chopped nuts and that little bit of flour—this tip keeps the fruits from sinking and ensures every slice of your Fruit Loaf Cake is bursting with goodness.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and brown sugar. You’re looking for a mixture that’s light, fluffy, and almost airy—this gives your cake its lovely, soft texture. Take your time here: well-creamed butter and sugar make all the difference.

Step 3: Add Eggs and Flavorings

Beat in your eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, orange juice, and vibrant orange zest. The kitchen will instantly smell like a bakery in paradise!

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. These warming spices blend beautifully with the fruits and orange for that classic Fruit Loaf Cake aroma.

Step 5: Combine Wet and Dry Ingredients

Gently fold the dry ingredients into your wet mixture by hand, taking care not to overmix. This step is where everything magically pulls together. Once just combined, carefully fold in your prepared fruits and nuts for even distribution.

Step 6: Bake the Loaf

Pour your batter into a greased and lined loaf pan—parchment paper makes for the easiest removal! Bake in a preheated oven at 160°C (320°F) for 60 to 75 minutes. The loaf is ready when a toothpick inserted into the center comes out clean or with just a crumb or two attached.

Step 7: Cool and Enjoy

Let your Fruit Loaf Cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. The scent alone will have everyone circling the kitchen in anticipation!

How to Serve Fruit Loaf Cake

Garnishes

Dress up each slice with a light dusting of powdered sugar, a drizzle of orange glaze, or some extra orange zest on top. If you’re feeling fancy, arrange a few candied cherries or toasted nuts over each serving for an extra pop of color and texture.

Side Dishes

This Fruit Loaf Cake is a wonderful centerpiece served with softly whipped cream, a scoop of vanilla ice cream, or a dollop of tangy Greek yogurt. For brunch, pair it with fresh berries or a citrus fruit salad to enhance those bright, fruity notes in every bite.

Creative Ways to Present

Try slicing and toasting pieces of Fruit Loaf Cake, then slathering with a pat of butter or a spoonful of marmalade for a special breakfast treat. For holiday gatherings, cut the loaf into finger-sized sticks, dip in chocolate, and serve as an elegant dessert platter. You can even cube it and layer with custard and fruit for a quick trifle!

Make Ahead and Storage

Storing Leftovers

Wrap leftover Fruit Loaf Cake tightly in plastic wrap or store in an airtight container. It will stay lovely and moist for up to 4 days at room temperature, and its flavors often deepen on the second day. Avoid refrigerating unless your kitchen is very warm.

Freezing

Absolutely! Freeze whole or sliced Fruit Loaf Cake, well-wrapped in plastic and then foil, for up to 3 months. Thaw at room temperature (still wrapped) for the best texture and freshness.

Reheating

If you love a warm slice, just pop individual pieces in the microwave for a few seconds or toast lightly under the broiler. For larger portions, you can reheat in the oven at 150°C (300°F) wrapped loosely in foil until just warmed through.

FAQs

Can I use different dried fruits in the Fruit Loaf Cake?

Absolutely, feel free to mix and match your favorites! Dried apricots, figs, or pineapple are delicious options alongside traditional raisins and sultanas. Just keep the total quantity the same for best results.

Is it necessary to soak the dried fruits?

Soaking is optional but highly recommended, especially if you want extra juicy, flavorful bites. Even a short soak in orange juice or a splash of rum can make the fruits plumper and the loaf more aromatic.

Can I make this Fruit Loaf Cake gluten-free?

Yes! Simply substitute a trusted gluten-free all-purpose flour blend for the regular flour. Double-check your dried fruits to ensure they’re gluten-free, and you’ll be good to go.

Why do I coat the fruits and nuts in flour?

Tossing the fruits and nuts in flour helps keep them evenly distributed throughout the cake so you don’t end up with all your fruit at the bottom. It’s an easy trick that works wonders!

What kind of loaf pan is best for this cake?

A standard 9×5-inch (23×13 cm) loaf pan works perfectly for the Fruit Loaf Cake. If you have a slightly smaller pan, just fill it two-thirds full and bake any extra batter in a muffin tin.

Final Thoughts

There’s something truly special about baking a Fruit Loaf Cake from scratch—the heavenly smell, the beautiful slices, and most importantly, the shared enjoyment. I hope you’ll give this recipe a try and make it your own. Don’t be surprised if it becomes your go-to loaf for any occasion!