Fruitcake Loaf is a classic, compact holiday treat packed with plump dried fruits, toasted nuts, and cozy aromatic spices, baked in a traditional loaf pan for easy slicing.
Ingredients
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Dried & Candied Fruit (3 cups total): Dark raisins, golden sultanas, dried cranberries, chopped dates, and candied citrus peel.
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Nuts (1 cup): Chopped pecans or walnuts.
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Spices & Flavoring: 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp allspice, 1 tsp vanilla extract, and zest of 1 orange.
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Soaking Liquid: 1/2 cup dark rum, brandy, or fresh orange juice (for a non-alcoholic version).
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Batter Base: 1.5 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1/2 cup unsalted butter (softened), 3/4 cup dark brown sugar, 3 large eggs, and 1 tbsp dark molasses.
1.Soak the Fruit:Plumps the fruit for maximum moisture.
In a large bowl, combine the dried fruits and orange zest. Pour the rum (or orange juice) over top, cover, and let soak for at least 4 hours (or overnight at room temperature).
2.Prepare Batter Base:Preheat oven to 300°F (150°C).
Grease a standard 9×5-inch loaf pan and line it completely with parchment paper. In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy. Beat in the eggs one at a time, followed by molasses and vanilla extract.
3.Coat Fruit & Fold Batter:Prevents fruit from sinking to the bottom.
Whisk together the flour, baking powder, salt, and spices in a separate bowl. Toss 2 tablespoons of this flour mixture with the soaked fruit and chopped nuts until coated. Gently fold the remaining flour mixture and coated fruit into the butter-egg batter until just combined.
4.Bake Low and Slow:Bake low and slow for 90 to 105 minutes.
Spoon batter into the parchment-lined loaf pan and smooth the top. Bake at 300°F (150°C) for 1.5 to 1.75 hours, or until a wooden skewer inserted in the center comes out clean. Cover loosely with aluminum foil halfway through if the top is browning too quickly.
5.Cool and Feed (Optional):Essential for easy slicing and flavor depth.
Cool completely in the loaf pan on a wire rack. If aging, brush the cooled loaf with 1–2 tablespoons of brandy or rum, wrap tightly in parchment paper followed by foil, and store in a cool, dark place.
Pro-Tips for Success
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Use a Parchment Lining: Lining the entire loaf pan with parchment paper allows you to lift the heavy fruitcake loaf cleanly out of the pan without tearing or cracking the crust.
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Gentle Low Heat Baking: The high natural sugar content in dried fruits burns easily. Baking at 300°F (150°C) ensures the loaf cooks evenly through to the center without scorching the edges.
