Glazed Christmas Fruit Loaf

A festive, moist loaf cake filled with candied fruit and nuts, topped with a simple glaze perfect for holiday sharing and gifting.

This cake quickly became a holiday favorite in my family because of its rich flavors and easy preparation.

Ingredients

• Dried Fruit and Nuts: 1 cup mixed dried fruit (raisins, currants, chopped apricots, cranberries), 1/2 cup candied mixed peel, 1/2 cup chopped walnuts or pecans
• Cake Batter: 2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/2 cup unsalted butter softened, 3/4 cup granulated sugar, 2 large eggs, 1 tsp pure vanilla extract, 1/2 cup milk, 1/4 cup orange juice, Zest of 1 orange
• Glaze: 1 cup powdered sugar, 2 3 tbsp fresh orange juice

Instructions

Preheat Oven:

Preheat the oven to 350°F (175°C). Grease and line a standard loaf pan (9x5 inch) with parchment paper.

Prepare Fruit:

In a medium bowl, toss dried fruit candied peel and nuts with 2 tablespoons of the flour to prevent sinking. Set aside.

Mix Dry Ingredients:

In another bowl, whisk together remaining flour baking powder baking soda salt cinnamon and nutmeg.

Cream Butter and Sugar:

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla orange zest milk and orange juice.

Combine Batter:

Gently fold in the dry ingredients until just combined. Do not overmix.

Add Fruit Mixture:

Fold in the floured fruit and nut mixture until evenly distributed.

Prepare for Baking:

Pour the batter into the prepared loaf pan and smooth the top.

Bake:

Bake for 55 65 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil after 40 minutes.

Cool:

Cool in the pan for 15 minutes then transfer to a wire rack to cool completely.

Prepare Glaze:

Whisk powdered sugar with orange juice until smooth and pourable. Drizzle over the cooled loaf.

Serve:

Allow the glaze to set before slicing and serving or wrapping for gifting.

Save

Sharing this loaf has become a cherished family moment during holidays, bringing everyone together around the warmth and scent of spices and citrus.

Notes

Substitute nuts with extra dried fruit for a nut-free version Add a splash of rum or brandy to the batter for a grown-up twist Wrap tightly in cling film and foil to keep fresh for up to 1 week Pairs well with black tea or mulled wine

Required Tools

Standard loaf pan (9x5 inch) Mixing bowls Electric mixer or whisk Spatula Wire rack Measuring cups and spoons

Allergen Information

Contains Wheat (gluten) eggs milk (dairy) tree nuts (walnuts or pecans) Double-check candied fruit for sulfites and other additives

Save

This fruit loaf cake is an ideal festive treat quickly prepared and loved by all ages.

Recipe FAQs

→ How do I prevent the fruit from sinking?

Toss dried fruit and nuts with a bit of flour before folding into the batter. This helps them stay evenly distributed during baking.

→ What can I use instead of walnuts or pecans?

You can replace nuts with extra dried fruit for a nut-free variation while maintaining rich texture and flavor.

→ How long should the loaf cool before glazing?

Allow the loaf to cool completely on a wire rack to ensure the glaze sets properly without melting.

→ Can I add alcohol to the batter?

Yes, adding a splash of rum or brandy adds depth and warmth, perfect for festive occasions.

→ How do I store leftover loaf?

Wrap tightly in cling film and foil to keep fresh for up to one week at room temperature.

→ What spices complement the fruit loaf?

Cinnamon and nutmeg are used here to enhance warmth and holiday flavors.