Classic Spiced Fruit Loaf Cake

Ingredients

For the Fruit

1½ cups mixed dried fruit
½ cup raisins
¼ cup chopped dates or dried apricots
½ cup orange juice
1 teaspoon finely grated orange zest

For the Cake

½ cup (115 g) unsalted butter, softened
¾ cup (150 g) brown sugar
2 large eggs
1 teaspoon vanilla extract
1¾ cups (220 g) all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
½ teaspoon salt
½ cup (120 ml) milk
½ cup chopped walnuts or pecans

Instructions

1. Soak the Fruit

Place the mixed dried fruit, raisins, dates, orange juice, and orange zest in a small saucepan.

Warm gently for 3–5 minutes without bringing it to a vigorous boil.

Remove from the heat and allow the fruit to soak for at least 30 minutes. For an even richer flavor, let it soak overnight in the refrigerator.

2. Prepare the Oven

Preheat the oven to 175°C (350°F).

Grease a 9 × 5-inch loaf pan and line it with parchment paper.

3. Cream the Butter and Sugar

Beat the softened butter and brown sugar together until light and creamy.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla extract.

4. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.

5. Make the Batter

Add the dry ingredients to the butter mixture in two or three additions, alternating with the milk.

Mix gently until just combined.

Don’t overmix the batter.

6. Add the Fruit and Nuts

Fold the soaked fruit and chopped nuts into the batter.

If there is a large amount of liquid remaining with the fruit, drain off the excess before adding it.

7. Bake

Transfer the batter to the prepared loaf pan and smooth the top.

Bake for approximately 50–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

If the top becomes too dark before the center is finished, loosely cover the loaf with foil.

8. Cool

Let the loaf cool in the pan for 15 minutes.

Carefully remove it and transfer it to a wire rack to cool completely before slicing.

Optional Orange Glaze

For a sweet citrus finish, combine:

½ cup powdered sugar
1–2 tablespoons orange juice

Whisk until smooth and drizzle over the completely cooled loaf.

Tips

Soaking the dried fruit helps keep the loaf moist and flavorful.
Use fresh spices for the best aroma.
Don’t overmix once the flour is added.
Let the loaf cool completely before slicing so it doesn’t crumble.
For deeper flavor, wrap the cooled loaf and let it rest overnight before serving.

Storage

Store the loaf in an airtight container at room temperature for 3–4 days.

For longer storage, refrigerate it for up to 1 week or wrap individual slices and freeze for up to 3 months.