A light, moist loaf with warm spices, citrus aroma, and tender dried fruit
This Classic Spiced Fruit & Nut Loaf offers a softer, lighter alternative to traditional dense fruitcakes. A gently spiced batter, enriched with butter and citrus zest, surrounds plump dried fruits and nuts for balanced flavor and texture. It’s well suited for holidays, afternoon tea, or simple slicing and sharing.
Recipe Overview
Prep Time: 20 minutes
Bake Time: 60–75 minutes
Total Time: About 1 hour 40 minutes
Yield: 1 large loaf
Ingredients
Fruit Mixture
1½ cups (240 g) mixed dried fruit
(raisins, cranberries, chopped apricots, dates)
½ cup (80 g) glazed cherries, halved
2 tablespoons orange juice or rum
Dry Ingredients
2 cups (250 g) all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Batter
1 cup (230 g) unsalted butter, softened
1 cup (200 g) brown sugar, packed
½ cup (100 g) white sugar
3 large eggs, room temperature
½ cup (120 ml) milk or buttermilk
1 teaspoon vanilla extract
1 tablespoon orange zest
½ cup (70 g) chopped walnuts or pecans
Step-by-Step Instructions
1. Soak the Fruit
In a small bowl, combine the mixed dried fruit, glazed cherries, and orange juice (or rum).
Stir well and let soak for at least 30 minutes.
This step helps keep the fruit soft and evenly distributed throughout the loaf.
2. Prepare the Pan and Oven
Preheat the oven to 325°F (165°C).
Grease a 9 × 5 inch (23 × 13 cm) loaf pan.
Line the base with parchment paper for easy removal.
3. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Set aside.
4. Cream Butter and Sugars
In a large mixing bowl, beat the softened butter with the brown sugar and white sugar.
Mix for 3–4 minutes, until light in color and fluffy in texture.
5. Add Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and orange zest until evenly combined.
6. Combine Wet and Dry Ingredients
Add the dry ingredients to the batter in three additions, alternating with the milk or buttermilk.
Begin and end with the dry ingredients.
Mix gently until just combined—do not overmix.
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