Save A festive, moist fruit loaf packed with juicy dried fruits and nuts, topped with a sweet citrus glaze. Ideal for gifting or sharing during the holidays.
This recipe became a holiday staple in my family, bringing everyone together with its delightful aroma and rich taste.
Ingredients
- Dried Fruits and Nuts: 1 cup (150 g) mixed dried fruits (raisins, currants, chopped apricots, or cranberries), 1/2 cup (75 g) mixed unsalted nuts chopped (walnuts, pecans, or almonds), 1/4 cup (60 ml) orange juice
- Cake Batter: 1 1/2 cups (190 g) all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup (115 g) unsalted butter softened, 3/4 cup (150 g) granulated sugar, 2 large eggs room temperature, 1/4 cup (60 ml) milk, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, Zest of 1 orange
- Glaze: 1 cup (120 g) powdered sugar, 2–3 tbsp orange juice
Instructions
- Step 1:
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Step 2:
- In a small bowl, combine the dried fruits, nuts, and orange juice. Let soak while you prepare the batter.
- Step 3:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Step 4:
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla and orange zest.
- Step 5:
- Gradually add the dry ingredients, alternating with milk, mixing until just combined.
- Step 6:
- Fold in the soaked fruits and nuts (with any remaining juice).
- Step 7:
- Pour the batter into the prepared loaf pan and smooth the top.
- Step 8:
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Step 9:
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Step 10:
- For the glaze Whisk powdered sugar with orange juice until smooth and pourable. Drizzle over the cooled loaf. Let set before slicing or wrapping for gifting.
Save Our family loves gathering around to slice and share this cake during the holidays, creating warm memories every year.
Notes
For a boozy twist soak the fruits in rum or brandy instead of orange juice. Swap nuts for seeds for a nut-free version. Pairs beautifully with tea or mulled wine.
Required Tools
9x5-inch (23x13 cm) loaf pan Mixing bowls Electric mixer or whisk Measuring cups and spoons Spatula Wire rack Parchment paper
Nutritional Information
Per slice based on 10 slices Calories 265 Total Fat 10 g Carbohydrates 40 g Protein 4 g
Save This easy glazed fruit loaf cake is a perfect festive treat that’s simple to make and sure to impress.
Recipe FAQs
- → What dried fruits work best in this loaf?
Raisins, currants, chopped apricots, and cranberries provide a juicy, tangy mix that complements the spices and glaze.
- → Can I substitute the nuts with seeds?
Yes, use chopped seeds like pumpkin or sunflower for a nut-free version without losing texture.
- → How should I store the loaf to keep it fresh?
Wrap the cooled loaf tightly in parchment and foil, then store at room temperature for up to a week.
- → What can I soak the dried fruits in besides orange juice?
For a richer flavor, soak dried fruits in rum or brandy prior to mixing.
- → What tools are needed for baking this loaf?
A 9x5-inch loaf pan, mixing bowls, electric mixer or whisk, measuring tools, spatula, and a wire rack for cooling are essential.
- → Can I adjust the spices if I prefer less cinnamon?
Absolutely, reduce cinnamon or nutmeg to suit your taste without impacting the texture.