If there’s one thing that says it’s really Christmas, it’s the smell of fruit cake baking in the oven.
This Christmas Fruit Cake Loaf is rich, moist, and packed with juicy dried fruits, warm spices, and just the right touch of orange.
It’s the kind of cozy, nostalgic treat you want to slice thick and enjoy with a cup of tea or hot cocoa. No complicated steps — just stir, pour, bake, and enjoy.
Why I Love This Recipe
This fruit cake isn’t the dry, overly boozy kind you push to the back of the table. It’s tender, flavorful, and so satisfying — every bite has something a little different. I’ve made this loaf every December for the past five years. My neighbor even knocks on the door asking when the fruit cake is coming!
- Moist and not too dense
- Can be made ahead and gets better with time
- Easy to slice and gift
- No mixer needed — just one bowl
What You’ll Need
- 1 ½ cups mixed dried fruits (like raisins, cranberries, chopped apricots)
- ½ cup chopped walnuts
- ¾ cup orange juice (freshly squeezed)
- ½ cup brown sugar
- ½ cup unsalted butter, melted
- 2 eggs
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- Zest of 1 orange
Pro Tips
- Soak the dried fruits in orange juice for at least 30 minutes — this keeps the cake super moist.
- Don’t overmix the batter — mix until just combined for a tender crumb.
- Line your loaf pan with parchment for easy removal.
- Let the loaf cool completely before slicing for cleaner cuts.
- Store wrapped in foil or plastic — it gets better the next day.
Tools You’ll Need
- Mixing bowls
- Wooden spoon or spatula
- Microplane or zester
- Measuring cups and spoons
- 9×5 inch loaf pan
- Parchment paper
Substitutions and Variations
- Swap walnuts with pecans or leave them out for a nut-free version
- Use apple juice instead of orange juice
- Add chopped dates or candied ginger for a twist
- Mix in some mini chocolate chips for a sweeter take
Make Ahead Tips
You can make this fruit cake loaf 2–3 days ahead. Wrap tightly in foil and store at room temp. The flavor deepens with time!
Cooking Instructions
Step 1: Soak the Dried Fruits
In a medium bowl, combine 1 ½ cups mixed dried fruits with ¾ cup orange juice. Let sit for 30 minutes so the fruit plumps up.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together ½ cup melted unsalted butter, ½ cup brown sugar, 2 eggs, 1 tsp vanilla extract, and the zest of 1 orange until smooth.
Step 3: Add Soaked Fruits
Add the soaked fruits (with any remaining juice) and ½ cup chopped walnuts into the wet mixture. Stir gently to combine.
Step 4: Mix Dry Ingredients
In a separate bowl, mix 1 ¼ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, and ¼ tsp salt.
Step 5: Combine Wet and Dry
Add the dry mixture into the wet mixture. Stir gently until just combined. The batter will be thick.
Step 6: Pour and Bake
Line a 9×5 inch loaf pan with parchment. Pour the batter in and smooth the top. Bake at 325°F (165°C) for 60–70 minutes until a toothpick comes out clean.
Step 7: Cool and Serve
Let the loaf cool in the pan for 10 minutes, then lift out and cool completely on a wire rack. Slice and serve on a round plate.
Leftovers and Storage
Wrap leftover slices in plastic or foil and store at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze slices for up to 2 months — just thaw and enjoy!
Servings and Cook Time
Servings: 10 slices
Cook Time: 60–70 minutes
Prep Time: 15 minutes (plus 30 minutes soak time)
Macros (Per Slice – Approximate)
- Calories: 270
- Carbs: 34g
- Fat: 13g
- Protein: 3g
- Fiber: 2g
- Sugar: 18g
Why This Recipe Works (Quick Science)
Soaking the dried fruit in orange juice rehydrates them, which keeps the loaf moist and flavorful. The combination of baking soda and baking powder gives the cake a good rise, and the acid from the orange juice helps activate the leavening agents for a fluffy texture without being too airy.
Common Mistakes
- Skipping the soak: Your cake will turn out dry if you don’t soak the dried fruit.
- Overmixing: Makes the loaf tough. Mix until just combined.
- Not checking doneness: Ovens vary. Check with a toothpick at 60 minutes.
- Using cold ingredients: Room temperature eggs and butter mix more evenly.
What to Serve With
- A warm cup of chai or black tea
- Vanilla bean ice cream for dessert
- A drizzle of honey or warm custard
- Soft cheeses like brie or cream cheese on the side
FAQ
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free baking flour.
Can I add alcohol?
Sure! Replace orange juice with rum or brandy, or brush it on top after baking.
How long does it last?
Wrapped well, it lasts up to 1 week. Flavor gets better over time.
Can I double the recipe?
Yes, just use two loaf pans and bake side by side.
Enjoy your baking! If you make this fruit cake loaf, I’d love to hear how it turned out. Drop a comment below if you have questions or want to share your own twist!
