Rich Moist Fruit Cake Loaf
Okay, friends, I have to confess—this Rich Moist Fruit Cake Loaf is my absolute go-to comfort bake when I want something that feels like a big, warm hug from the inside out. Imagine biting into a loaf that’s bursting with juicy, tender fruits, spiced just right, and so moist it practically melts in your mouth. It’s the kind of treat that fills your kitchen with the cozy scent of cinnamon and orange zest, making it impossible not to sneak a slice (or two) before anyone else arrives. Whether you’re new to fruit cakes or a longtime fan, I can’t wait to share this little slice of heaven that’s simple to make yet packed with flavor and that perfect, dense texture.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 20 minutes
- Cook Time: 55–60 minutes
- Total Time: About 1 hour 20 minutes
Ingredients
For the Main Dish:
- 1 ½ cups mixed dried fruit (raisins, currants, chopped dates, dried cherries)
- ½ cup orange juice (plus zest of 1 orange)
- 1 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup chopped nuts (walnuts or pecans) – optional
How I Make It
Step 1:
Start by soaking your mixed dried fruit in the orange juice and freshly grated orange zest. This little soak plumps them up beautifully, giving the loaf juicy pockets of fruity flavor. Set it aside while you prepare the batter—about 15 minutes is perfect for that soft, tender bite.
Step 2:
In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt. This dry mixture will give you that lovely tender crumb while making sure the spices are evenly spread through the cake.
Step 3:
Now, cream your butter and brown sugar together until light and fluffy. This step is key to a moist, rich texture, so don’t rush it! Then, add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
Step 4:
Gently fold in the dry ingredients until just combined. Be careful not to overmix here—your loaf will thank you for keeping it tender!
Step 5:
Drain your soaked fruit (saving a little juice to brush on later if you want extra juiciness), then fold the fruit and optional chopped nuts into the batter.
Step 6:
Pour your batter into a greased 9×5-inch loaf pan and bake at 350°F for 55–60 minutes. The top should be golden brown and a toothpick inserted in the center should come out clean. If the top browns too quickly, tent with foil about halfway through baking.
Variations & Tips
- Swap orange zest and juice with lemon for a fresh twist.
- Add a splash of rum or brandy to the soaking fruit for an adult version.
- Use a mix of dried cranberries and apricots for brighter color and flavor.
- Replace nuts with shredded coconut for a tropical vibe.
- To keep your cake ultra moist, brush with warmed fruit juice or a thin glaze after baking.
How I Like to Serve It
This loaf is incredible served warm with a pat of butter or a drizzle of honey. It’s perfect for holiday brunches or as a cozy afternoon snack with a hot cup of tea or coffee. Leftovers? Toast a slice and top it with cream cheese during cold weather for a little midday cheer.
Notes
- Store wrapped tightly in foil or an airtight container at room temperature for up to 4 days.
- To refresh, gently warm slices in the oven or toaster before serving.
Closing: This recipe has become a staple in my kitchen because it’s easy, forgiving, and every bite tastes like a little celebration of fruit, spice, and buttery goodness.
Hi, I’m Lina, the creator of Lina Easy Recipes.
Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
