Homemade Christmas Fruit Cake Loaf

This classic Christmas fruit cake loaf is rich, moist, and full of festive flavors. It keeps well for days and tastes even better with time, making it perfect for the holiday season, gifting, or special family moments.

🧺 Ingredients

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon mixed spice
(or a blend of cinnamon, nutmeg & cloves)
¼ teaspoon salt

Wet Ingredients

1 cup unsalted butter, softened
1 cup brown sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons honey or molasses

Fruits & Flavorings

½ cup orange juice or brandy
2 cups mixed dried fruits
(raisins, sultanas, glacé cherries, currants, chopped dates, apricots, etc.)
¼ cup (30g) chopped nuts (walnuts or almonds – optional)
1 tablespoon finely grated orange zest

👩‍🍳 Instructions

1️⃣ Prepare the Pan

Preheat your oven to 160°C (320°F).
Grease a loaf pan and line it with parchment paper, leaving extra paper hanging over the sides for easy removal.

2️⃣ Soak the Fruits

Place the dried fruits in a bowl and pour over the orange juice or brandy.
Cover and soak for at least 1 hour, but preferably overnight for a deeper, richer flavor.

3️⃣ Mix Dry Ingredients

In a separate bowl, whisk together:

Flour
Baking powder
Mixed spice
Salt

Set aside.

4️⃣ Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and brown sugar together until light, pale, and fluffy (about 3–5 minutes).

5️⃣ Add Eggs and Flavor

Add eggs one at a time, beating well after each addition to prevent curdling.
Mix in:

Vanilla extract
Honey or molasses
Orange zest

6️⃣ Combine Everything

Gently fold in the soaked fruits with any remaining liquid.
Add the dry ingredients in batches, folding carefully until just combined.
Do not overmix.
Fold in chopped nuts if using.

7️⃣ Bake

Spoon the batter into the prepared loaf pan and smooth the top.
Bake for 70–80 minutes, or until a skewer inserted into the center comes out clean.

👉 If the top browns too quickly, loosely cover with aluminum foil after 45–50 minutes.

8️⃣ Cool

Remove from the oven and allow the cake to cool completely in the pan.
Once cooled, lift out using the parchment paper.

⭐ Tips for Best Results

Brush the warm cake with 2–3 tablespoons orange juice or brandy for extra moisture.
Wrap tightly in foil or cling film and let it rest for 1–2 days before slicing—flavor improves with time.
Store at room temperature for up to 5 days, or refrigerate for 2 weeks.