Fruitcake Loaf Recipe

If there’s ever a time to treat yourself or impress loved ones with a classic, spirited bake, this Fruitcake Loaf Recipe is it! With a tender crumb, fragrant orange zest, rum-soaked richness, and jewel-toned candied fruit, this loaf celebrates nostalgia and festive cheer in every slice. Whether you’re gearing up for holidays, gifting, or simply craving a moist, flavor-packed treat, this Fruitcake Loaf Recipe is guaranteed to delight both fruitcake skeptics and fans alike.

Ingredients You’ll Need

Great fruitcake is all about balance: a buttery base, a bit of zing, and bursts of colorful, sweet fruit. These ingredients are simple yet essential; each one adds to the cake’s tempting aroma, taste, and texture. Pay attention to the details, and you’re on your way to loaf perfection!

• Butter: Start with unsalted butter for a creamy base that gives the loaf richness and softness.
• Granulated sugar: Sweetens the cake without overpowering the subtle fruit and rum notes.
• Eggs: Two large eggs add structure and moisture, helping the loaf rise beautifully.
• All purpose flour: The backbone of the Fruitcake Loaf Recipe, giving it a tender crumb.
• Baking powder: Assists in a lovely, gentle rise—no dense fruitcake here!
• Baking soda: Works with the buttermilk for a perfect, fluffy texture.
• Salt: Just a pinch for balance; it keeps the flavors lively and not too sweet.
• Vanilla extract: Adds aromatic depth and warmth to every bite.
• Buttermilk: Gives a subtle tang and ensures the loaf stays wonderfully moist.
• Rum (or apple juice): Rum brings traditional holiday spirit, but apple juice makes a delicious non-alcoholic swap.
• Orange zest: Fresh zest provides a pop of citrus that brightens the entire cake.
• Chopped candied cherries and fruit: The colorful stars of the loaf, lending bursts of flavor and gorgeous presentation.

How to Make Fruitcake Loaf Recipe

Step 1: Prep Your Pan and Oven

First things first—preheat your oven to 350 degrees F. Lining your loaf pan with parchment paper and a spritz of nonstick spray makes unmolding a breeze and guarantees clean, beautiful slices of your Fruitcake Loaf Recipe.

Step 2: Cream the Butter and Sugar

Using a stand mixer (or a good old hand mixer), cream the butter and sugar together until they’re light, fluffy, and pale in color. This step incorporates air for the softest, most tender loaf crumb, so don’t rush it—mix for a good 2-3 minutes.

Step 3: Add Eggs and Orange Zest

Add the eggs, one at a time, mixing well after each addition. Next, beat in the fresh orange zest. The citrus zest wakes up the batter and creates an aroma that hints at the fruity flavors inside.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This blend ensures an even rise and well-balanced flavor, setting a sturdy base for your Fruitcake Loaf Recipe.

Step 5: Mix Wet Ingredients

In your measuring cup, stir together the buttermilk, vanilla extract, and either rum or apple juice. This liquid mix combines tang, warmth, and a gentle boozy note for that classic fruitcake charm.

Step 6: Alternate Mixing Dry and Wet

Add the flour mixture to the butter mixture in thirds, alternating with the buttermilk mixture. Start and end with the flour; this helps avoid overmixing and keeps the batter light and luscious.

Step 7: Fold in Candied Fruit

Gently fold the chopped candied cherries and fruit into the batter. The goal is even distribution, so you catch a jeweled bite in every slice of your Fruitcake Loaf Recipe.

Step 8: Bake to Perfection

Pour the batter into your prepared loaf pan, smoothing out the top. Bake for about 1 hour and 15 minutes, checking at the one-hour mark. A toothpick inserted into the center should come out clean—your kitchen will smell irresistible by then!

Step 9: Cool and Unmold

Once baked, place the loaf (still in its pan) on a wire rack and let it rest for 10 minutes. Then, grab the parchment and lift the loaf out, setting it directly on the rack to cool for at least 30 minutes. This helps the cake set and makes for easy slicing.

How to Serve Fruitcake Loaf Recipe

Garnishes

Sprinkle with a dusting of powdered sugar for a snowy effect, or adorn each slice with a few extra candied cherries on top for extra pizzazz. If you’re feeling fancy, a drizzle of simple icing adds a lovely sheen and just a hint more sweetness to your Fruitcake Loaf Recipe.

Side Dishes

Enjoy your fruitcake loaf with a steaming mug of tea, a cup of bold coffee, or even a dollop of vanilla ice cream for dessert perfection. For holiday gatherings, pair with a cheese plate— the tangy, creamy cheeses are a surprisingly great match for the loaf’s sweetness!

Creative Ways to Present

Gift thick slices individually wrapped in parchment and twine, or arrange sliced loaf on a festive platter with extra candied fruit and fresh orange slices. For a party twist, cut the loaf into cubes and serve with toothpicks as colorful, bite-sized treats—your Fruitcake Loaf Recipe will be the talk of the buffet!

Make Ahead and Storage

Storing Leftovers

Wrap the loaf tightly in plastic wrap or foil and store at room temperature for up to three days. The flavors of your Fruitcake Loaf Recipe actually deepen over time, making leftovers even better!

Freezing

To freeze, wrap the cooled loaf (or individual slices) first in plastic, then in foil, and tuck into a freezer bag. It keeps beautifully for up to two months—just thaw overnight in the fridge when you’re ready for more.

Reheating

For that fresh-from-the-oven feel, warm slices gently in a toaster oven or regular oven at 300 degrees F for 5-7 minutes. Microwaving for 15-20 seconds also works if you’re short on time. Just be careful not to overheat to avoid drying it out.

FAQs

Can I make the Fruitcake Loaf Recipe without alcohol?

Absolutely! Swap the rum for apple juice, orange juice, or even more buttermilk. You’ll still get incredible flavor with a family-friendly twist.

What’s the best way to chop candied fruit for this recipe?

Use a sharp knife and aim for small, even pieces. This ensures the fruit is spread throughout the loaf rather than sinking or clumping in one spot.

Can I add nuts to the Fruitcake Loaf Recipe?

Definitely! Chopped pecans, walnuts, or almonds are classic add-ins. Fold up to half a cup in with the candied fruit for extra crunch and flavor.

Why do I need to alternate adding dry and wet ingredients?

Alternating helps prevent overworking the batter and guarantees a lighter loaf. It also ensures that all the ingredients are properly combined without risking a tough texture.

How do I know when the fruitcake loaf is done baking?

Check with a toothpick or skewer inserted into the center: it should come out clean, or with just a few moist crumbs. You’ll also notice the loaf pulling slightly away from the sides of the pan.

Final Thoughts

If you’re ready for a bake that’s joyful, colorful, and downright delicious, this Fruitcake Loaf Recipe will soon become your go-to. Whether you bake it up for a cozy morning or to share with friends, I promise every bite is worth the mix and wait—enjoy, and happy baking!

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