Here’s a Christmas Fruit Loaf Cake recipe that’s rich, moist, and packed with festive flavors. This is a classic British-style fruitcake loaf – perfect for gifting or serving during the holidays.
🎄 Traditional Christmas Fruit Loaf Cake Recipe
🧁 Yield:
1 standard loaf (8×4 inch or 9×5 inch), serves 8–10
📝 Ingredients
For the Fruit Mix (soaked)
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1 cup mixed dried fruits (raisins, sultanas, currants, chopped dates, dried cranberries, or cherries)
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¼ cup candied mixed peel (optional but traditional)
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¼ cup chopped nuts (walnuts, pecans, or almonds – optional)
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½ cup orange juice (or dark rum/brandy for a boozy version)
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Zest of 1 orange and 1 lemon
Dry Ingredients
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1 ½ cups (190g) all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp ground cinnamon
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¼ tsp ground nutmeg
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¼ tsp ground allspice or cloves
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Pinch of salt
Wet Ingredients
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½ cup (115g) unsalted butter, softened
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½ cup (100g) brown sugar (light or dark)
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2 large eggs, room temperature
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1 tsp vanilla extract
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2 tbsp molasses or treacle (optional but adds depth)
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2–4 tbsp milk (as needed to loosen the batter)
🥣 Instructions
1. Soak the fruits (ideally overnight, but at least 2 hours):
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Combine dried fruits, mixed peel, nuts (if using), orange zest, lemon zest, and orange juice (or rum/brandy) in a bowl.
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Stir well, cover, and let sit. If soaking overnight, keep refrigerated.
2. Prepare the oven and loaf pan:
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Preheat oven to 160°C (320°F).
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Grease and line a 9×5-inch loaf pan with parchment paper, letting the sides overhang for easy lifting.
3. Mix dry ingredients:
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In a bowl, whisk together flour, baking powder, baking soda, salt, and spices. Set aside.
4. Cream the butter and sugar:
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In a large bowl, beat butter and brown sugar until pale and fluffy (about 3–5 minutes).
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Add eggs one at a time, beating well after each addition.
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Mix in vanilla and molasses.
5. Combine soaked fruits:
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Add the soaked fruit mixture (with any leftover liquid) into the creamed mixture. Mix until evenly distributed.
6. Add dry ingredients:
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Gradually add the dry flour mixture to the wet ingredients, folding gently with a spatula.
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Add milk one tablespoon at a time if the batter feels too thick. It should be thick but spoonable.
7. Bake:
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Pour the batter into the prepared loaf tin.
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Tap the tin lightly to level it out.
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Bake in the preheated oven for 60–75 minutes, or until a skewer inserted into the center comes out clean.
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Check at the 50-minute mark and loosely tent with foil if it’s browning too quickly.
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8. Cool:
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Let the cake cool in the tin for 15 minutes.
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Then lift it out using the parchment and place on a wire rack to cool completely.
🎁 Optional Finishing Touches
✨ Glaze (for shine):
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Mix 2 tbsp apricot jam with 1 tsp water, heat until thin, and brush on top of the warm cake.
🍸 Alcohol feeding (for aged cake):
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Once cooled, poke holes in the loaf and drizzle with 1–2 tbsp rum/brandy.
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Wrap tightly in foil and store in an airtight container.
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Repeat feeding every week for 2–3 weeks before Christmas.
🕰 Storage Tips
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Wrapped in parchment and foil, it lasts up to 2 weeks at room temperature.
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Improves with age – ideal to make ahead.
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Can be frozen (wrapped tightly) for up to 3 months.
✅ Notes & Variations
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No alcohol? Use tea (like Earl Grey or chai) or just orange juice for soaking.
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Make it vegan: Use dairy-free butter, egg replacer, and plant-based milk.
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Make it gluten-free: Use a good 1:1 gluten-free flour mix.
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Make mini loaves for gifting – adjust baking time accordingly (~35–45 minutes).