Fruit Cake Loaf

Fruit Cake Loaf**

Introduction

The Ultimate Fruit Cake Loaf is a timeless dessert filled with the natural sweetness of dried fruits, the aroma of spices, and the buttery tenderness of a well-made loaf. Traditionally enjoyed during Christmas and festive occasions, this cake has deep roots in European baking traditions. Its moist crumb and dense texture make it a luxurious treat that gets even better with age.

Ingredients**

Dry Ingredients:

• All-purpose flour – 2 cups (250g)
• Baking powder – 1½ tsp
• Salt – ¼ tsp
• Ground cinnamon – 1 tsp
• Ground nutmeg – ½ tsp
• Ground allspice – ¼ tsp

Wet Ingredients:

• Unsalted butter – ½ cup (120g), softened
• Brown sugar – ¾ cup (150g)
• Large eggs – 3
• Vanilla extract – 1 tsp
• Orange zest – 1 tbsp
• Lemon zest – 1 tsp
• Orange juice – ¼ cup (60ml)
• Milk or buttermilk – ¼ cup (60ml)

Fruits & Nuts:

• Mixed dried fruit – 2 cups (300g) (raisins, currants, sultanas, chopped apricots, and dates)
• Glacé cherries – ½ cup (75g), halved
• Chopped walnuts or almonds – ½ cup (60g)
• Rum, brandy, or orange juice (for soaking) – ½ cup (120ml)

Preparation (Formation & Method)**

Step 1: Soak the Fruits

1. Combine the dried fruits, cherries, and nuts in a large bowl.
2. Pour over the rum or orange juice, cover, and let it soak overnight (or at least 2 hours).
   This step ensures a moist, flavorful cake.

Step 2: Prepare the Batter

1. Preheat oven to 170°C (340°F). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a bowl, whisk together flour, baking powder, salt, and spices. Set aside.
3. In another large bowl, cream butter and brown sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract and citrus zests.
5. Mix in orange juice and milk.

Step 3: Combine

1. Gradually fold the dry ingredients into the wet mixture until just combined.
2. Gently fold in the soaked fruits and nuts with any remaining soaking liquid.

Step 4: Bake

1. Pour the batter into the prepared loaf pan and smooth the top.
2. Bake for 60–75 minutes, or until a skewer inserted into the center comes out clean.
3. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Optional Finishing Touch**

• Brush the top with a tablespoon of warm apricot jam or honey for a glossy finish.
• For a festive version, drizzle with simple icing and decorate with candied fruit.

Storage & Maturation**

• Wrap the cooled cake in parchment paper and foil.
• Store in an airtight container for up to 2 weeks.
• For a richer taste, brush the cake weekly with a tablespoon of rum or brandy and rewrap — this “feeds” the cake and deepens its flavor.

History**

Fruit cakes trace their origins to ancient Rome, where honey, pomegranate seeds, and dried fruits were baked into barley mash. Over centuries, the recipe evolved through Europe, becoming a holiday staple in Britain. The tradition of soaking fruits in alcohol and “maturing” the cake began in the Victorian era, symbolizing wealth and celebration.

Benefits**

• Energy-dense: Provides quick energy from natural sugars and nuts.
• Rich in fiber: Dried fruits aid digestion.
• Good fats: Nuts add healthy fats and minerals.
• Shelf-stable: Keeps well for days or even weeks, improving in flavor.

Lovers of Fruit Cake**

This loaf is loved by:

• Holiday bakers who cherish traditional flavors.
• Tea lovers who enjoy a rich slice with afternoon tea.
• Home bakers looking for a make-ahead dessert that improves with time.
• Gourmet food lovers who appreciate aromatic, spiced, buttery cakes.

Nutrition (per slice, approx. 1/12 of loaf)**

• Calories: 280
• Protein: 4g
• Fat: 9g
• Carbohydrates: 46g
• Fiber: 2g
• Sugar: 30g

Conclusion**

The Ultimate Fruit Cake Loaf is a symbol of warmth, patience, and celebration. Every bite tells a story — of time-honored traditions, festive joy, and rich flavors that only improve as the days go by. Whether served plain or dressed with icing, it’s a true classic that never goes out of style.Introduction

The Ultimate Fruit Cake Loaf is a timeless dessert filled with the natural sweetness of dried fruits, the aroma of spices, and the buttery tenderness of a well-made loaf. Traditionally enjoyed during Christmas and festive occasions, this cake has deep roots in European baking traditions. Its moist crumb and dense texture make it a luxurious treat that gets even better with age.

Ingredients**

Dry Ingredients:

• All-purpose flour – 2 cups (250g)
• Baking powder – 1½ tsp
• Salt – ¼ tsp
• Ground cinnamon – 1 tsp
• Ground nutmeg – ½ tsp
• Ground allspice – ¼ tsp

Wet Ingredients:

• Unsalted butter – ½ cup (120g), softened
• Brown sugar – ¾ cup (150g)
• Large eggs – 3
• Vanilla extract – 1 tsp
• Orange zest – 1 tbsp
• Lemon zest – 1 tsp
• Orange juice – ¼ cup (60ml)
• Milk or buttermilk – ¼ cup (60ml)

Fruits & Nuts:

• Mixed dried fruit – 2 cups (300g) (raisins, currants, sultanas, chopped apricots, and dates)
• Glacé cherries – ½ cup (75g), halved
• Chopped walnuts or almonds – ½ cup (60g)
• Rum, brandy, or orange juice (for soaking) – ½ cup (120ml)

Preparation (Formation & Method)**

Step 1: Soak the Fruits

1. Combine the dried fruits, cherries, and nuts in a large bowl.
2. Pour over the rum or orange juice, cover, and let it soak overnight (or at least 2 hours).
   This step ensures a moist, flavorful cake.

Step 2: Prepare the Batter

1. Preheat oven to 170°C (340°F). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a bowl, whisk together flour, baking powder, salt, and spices. Set aside.
3. In another large bowl, cream butter and brown sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract and citrus zests.
5. Mix in orange juice and milk.

Step 3: Combine

1. Gradually fold the dry ingredients into the wet mixture until just combined.
2. Gently fold in the soaked fruits and nuts with any remaining soaking liquid.

Step 4: Bake

1. Pour the batter into the prepared loaf pan and smooth the top.
2. Bake for 60–75 minutes, or until a skewer inserted into the center comes out clean.
3. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Optional Finishing Touch**

• Brush the top with a tablespoon of warm apricot jam or honey for a glossy finish.
• For a festive version, drizzle with simple icing and decorate with candied fruit.

Storage & Maturation**

• Wrap the cooled cake in parchment paper and foil.
• Store in an airtight container for up to 2 weeks.
• For a richer taste, brush the cake weekly with a tablespoon of rum or brandy and rewrap — this “feeds” the cake and deepens its flavor.

History**

Fruit cakes trace their origins to ancient Rome, where honey, pomegranate seeds, and dried fruits were baked into barley mash. Over centuries, the recipe evolved through Europe, becoming a holiday staple in Britain. The tradition of soaking fruits in alcohol and “maturing” the cake began in the Victorian era, symbolizing wealth and celebration.

Benefits**

• Energy-dense: Provides quick energy from natural sugars and nuts.
• Rich in fiber: Dried fruits aid digestion.
• Good fats: Nuts add healthy fats and minerals.
• Shelf-stable: Keeps well for days or even weeks, improving in flavor.

Lovers of Fruit Cake**

This loaf is loved by:

• Holiday bakers who cherish traditional flavors.
• Tea lovers who enjoy a rich slice with afternoon tea.
• Home bakers looking for a make-ahead dessert that improves with time.
• Gourmet food lovers who appreciate aromatic, spiced, buttery cakes.

Nutrition (per slice, approx. 1/12 of loaf)**

• Calories: 280
• Protein: 4g
• Fat: 9g
• Carbohydrates: 46g
• Fiber: 2g
• Sugar: 30g

Conclusion**

The Ultimate Fruit Cake Loaf is a symbol of warmth, patience, and celebration. Every bite tells a story — of time-honored traditions, festive joy, and rich flavors that only improve as the days go by. Whether served plain or dressed with icing, it’s a true classic that never goes out of style.