Classic Spiced Fruit Cake Loaf
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1½ cups mixed dried fruit
- ½ cup chopped walnuts or pecans, optional
- 2 tablespoons orange zest
- 2 tablespoons orange juice
Instructions
- Prepare the fruit: Combine the dried fruit, orange zest, and orange juice. Let it sit for about 15–20 minutes so the fruit can soften slightly.
- Prepare the oven: Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Cream the butter and sugar: Beat the softened butter and brown sugar until light and creamy, about 2–3 minutes.
- Add the eggs: Beat in the eggs one at a time, then mix in the vanilla.
- Combine: Add the dry ingredients in portions, alternating with the milk. Mix just until combined; don’t overmix.
- Add the fruit and nuts: Gently fold in the soaked dried fruit and optional nuts.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely.
- Serve: Slice once completely cooled. The spices and fruit flavor become even better after the loaf rests for several hours.
Tip: For a richer, more traditional fruit-cake flavor, wrap the completely cooled loaf tightly and let it rest overnight before slicing.
