A Fruit Cake Loaf is a variation of the traditional fruit cake, typically baked in a loaf pan rather than a round or square shape. It’s made with dried fruits (such as raisins, currants, or sultanas), nuts, spices, and often soaked in alcohol like rum, brandy, or orange juice. The loaf form makes it easier to slice and serve compared to traditional fruit cakes. Here's a simple recipe for a fruit cake loaf:
Ingredients:
1 cup mixed dried fruit (raisins, currants, sultanas)
1/2 cup chopped dried apricots or prunes (optional)
1/4 cup chopped walnuts or pecans (optional)
1/2 cup unsalted butter, softened
1/2 cup brown sugar
2 eggs
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp salt
1/4 cup orange juice or alcohol (rum, brandy, or water)
1 tsp vanilla extract
Instructions:
Preheat your oven to 325°F (165°C). Grease and line a loaf pan (around 8x4 inches) with parchment paper.
Soak the dried fruits in the orange juice or alcohol for 15-20 minutes to soften. Drain any excess liquid, but reserve it.
Cream the butter and sugar in a large bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
Add the dry ingredients to the wet mixture in batches, stirring to combine. Then fold in the soaked dried fruit, nuts, and vanilla extract. If the batter seems too thick, add a tablespoon or two of the reserved soaking liquid to loosen it.
Transfer the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a skewer or toothpick inserted into the center comes out clean. If the top is browning too quickly, cover loosely with foil and continue baking.
Cool the cake in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Enjoy your fruit cake loaf as a delightful treat with tea or coffee!