Heavenly Moist Fruit Cake Loaf – A Timeless Holiday Treat That Melts in Your Mouth

Thank you for stopping by my kitchen today! I can’t tell you how happy I am to share this nostalgic, buttery, and truly heavenly moist fruit cake loaf recipe with you. Whether you’re preparing for Christmas, a Sunday tea, or simply want something sweet to slice into with a hot cup of coffee, this loaf will bring a smile to every bite.

If you love warm, spiced aromas filling your home as you bake, this one’s for you. 🍒 Don’t forget to subscribe to my email list for new recipes sent straight to your inbox every week!

Overview of Recipe Content

This fruit cake loaf is a soft, tender, buttery delight filled with plump, juicy dried fruits soaked in orange juice or rum for that irresistible festive flavor. It’s perfect for gifting, entertaining, or enjoying all by yourself with a dollop of whipped cream.

Why You’ll Love It

• Moist and flavorful – never dry or crumbly.
• Make-ahead friendly – tastes even better the next day.
• Simple ingredients – no fancy tools required.
• Perfectly spiced – just the right hint of cinnamon and nutmeg.

What It Tastes Like

Imagine a buttery vanilla cake hugging bursts of sweet raisins, chewy dates, and fragrant cherries—all wrapped in a warm hug of spice. The texture? Dense yet soft, with a gorgeous golden crumb.

Health/Nutritional Benefits

While it’s a classic indulgence, you can make this loaf a touch lighter by using margarine instead of butter or reducing the sugar slightly. Dried fruits bring natural sweetness, iron, and fiber.

Ingredients

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• 2 cups (250 g) all-purpose flour
• 1 cup (200 g) brown sugar
• 1 cup (240 g) unsalted butter or margarine (softened)
• 4 large eggs
• 1½ cups (250 g) mixed dried fruits (raisins, currants, chopped dates, cherries, etc.)
• ¼ cup (60 ml) orange juice or rum
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp mixed spice or cinnamon
• ½ tsp nutmeg

Tools Needed

• 1 large mixing bowl
• Electric mixer or whisk
• 9×5-inch loaf pan
• Parchment paper
• Cooling rack

Suggested Substitutions

• Butter → Margarine for dairy-free version
• Brown sugar → Coconut sugar for a lighter flavor
• Orange juice → Rum for a boozy, festive twist
• Mixed spice → Cinnamon + clove + allspice combo

How to Make Heavenly Moist Fruit Cake Loaf

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1. Preheat & Prepare.
   Preheat your oven to 325°F (160°C). Line your loaf pan with parchment paper and lightly grease it.
2. Soak the Fruits.
   In a small bowl, soak your mixed dried fruits in orange juice or rum for at least 30 minutes. This makes them juicy and flavorful!
3. Cream Butter & Sugar.
   In a large bowl, beat butter and brown sugar until light and fluffy—about 2–3 minutes. This step ensures a moist, soft crumb.
4. Add the Eggs.
   Add eggs one at a time, beating well after each addition. The batter should be creamy and smooth.
5. Mix the Dry Ingredients.
   In a separate bowl, whisk together flour, baking powder, baking soda, mixed spice, and nutmeg.
6. Combine Wet & Dry.
   Gradually fold the dry mixture into the butter mixture. Stir gently until just combined—don’t overmix!
7. Fold in the Fruits.
   Add the soaked dried fruits (and any remaining liquid) into the batter and stir gently until evenly distributed.
8. Bake.
   Pour the batter into your prepared loaf pan. Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
9. Cool & Serve.
   Let the cake cool in the pan for 10 minutes, then transfer to a rack. Slice once completely cool for the perfect texture.

Your kitchen will smell divine—the kind of scent that makes neighbors knock on your door.

What to Serve with Heavenly Moist Fruit Cake Loaf

• A dollop of vanilla whipped cream or cream cheese frosting.
• A cozy cup of chai tea or freshly brewed coffee.
• For holiday gatherings, serve it alongside Spiced Apple Cider.

If you love comforting, cozy desserts, also check out:

• Perfect Pumpkin Bread Recipe
• Classic Carrot Cake Loaf

Tips for Making It Perfect

• Soak the fruits overnight if you can—this deepens flavor.
• Room temperature butter and eggs help the batter blend smoothly.
• Don’t overbake—check around 55 minutes to prevent dryness.
• Wrap tightly in foil once cool to retain moisture.

Storage Instructions

• Store at room temperature in an airtight container for up to 4 days.
• Refrigerate for up to 1 week.
• Freeze slices wrapped individually for up to 3 months.
• To reheat, microwave for 10–15 seconds for that “fresh-baked” warmth.

General Information

Fruit cakes have been around since ancient Rome! This modern loaf-style version gives all that traditional richness without the heaviness of classic Christmas fruit cakes. It’s perfect for those who want a lighter, more tender texture with the same nostalgic taste.

Frequently Asked Questions

1. Can I make this alcohol-free?
Absolutely! Just use orange juice instead of rum—still delicious.

2. Can I add nuts?
Yes! Chopped walnuts or almonds add great crunch.

3. Can I make it gluten-free?
You can substitute all-purpose flour with a 1:1 gluten-free baking blend.

4. Why is my fruit cake dry?
Overbaking or not soaking the fruits can cause dryness. Always check early and soak fruits well.

5. How long does it need to rest before serving?
Ideally 24 hours—the flavors mature beautifully overnight.

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Conclusion

This Heavenly Moist Fruit Cake Loaf is one of those timeless recipes that never go out of style. Sweet, tender, and brimming with nostalgia—it’s a slice of comfort and joy. If you loved this, try my Cinnamon Roll Bread next; it’s equally cozy and crowd-pleasing!

Interactive Elements

I’d love to see your creation! 🧡
Leave a review in the comments or share your photo on Pinterest and tag me @poulefrecipe — let’s celebrate the joy of baking together!

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	290
Protein	4 g
Carbohydrates	35 g
Sugar	22 g
Fat	14 g
Saturated Fat	8 g
Fiber	2 g
Sodium	120 mg

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