Fruitcake Loaf Recipe
Fruitcake Loaf Recipe
If you love fruitcake but don’t have the time (or inclination) for the process of making traditional fruitcake, then this loaf recipe is for you! All the flavours of fruitcake in a simple and delicious quick bread. Perfect for Christmas!
About this recipe.
This is a fruitcake in quick bread form. That means you can just assemble, mix and bake this loaf and have it ready to enjoy in about 1 1/2 hours. This is a sturdy and moist vanilla cake base loaded with chopped glazed fruit, lemon zest and a hint of rum flavour. It definitely satisfies all the cravings for fruitcake.
Featured ingredients:
Perfect for the holiday season!
I don’t know if there is any more classic recipe for Christmas than a fruitcake. They just seem to be synonymous with this time of year. And sadly, I think they’re really under appreciated! I actually love traditional fruitcake but the real ones take so much time to make, and I just don’t feel like going through the process. But that’s why this quick bread recipe is so good. This fruitcake loaf is a delicious option for treat plates, brunch and snacking.
The prettiest holiday loaf.
Just look at that delicious cracking on the top! That’s common with quick breads as the exterior of the loaf bakes quicker than the inside. But to me, that’s the sign of a good loaf…you just know it’s bursting with flavour. Yum.
Fruitcake Loaf Recipe Tips
- CANDIED FRUIT: I use a chopped glazed fruit mixture (from Bulk Barn here in Canada). You can use any type of chopped glazed fruit and cherry mix for fruitcakes. The key is to have the pieces be small.
- RUM: This recipe calls for 1/4 cup rum. If you prefer not to use rum, substitute it with 1/4 cup more buttermilk OR 1/4 cup apple juice.
- ORANGE ZEST: I use the zest from 1 large fresh orange. Don’t leave this out, the zest adds so much delicious flavour.
- PAN SIZE: I use a standard 1 lb loaf pan (8″ x 4 1/2″ x 2 3/4″ high)
- PREPARE THE PAN: Make sure to line the loaf pan with parchment paper before adding the batter.
- LET IT REST: Allow the loaf to rest for at least 30 minutes before slicing into it.
- STORAGE: Keep this loaf in an airtight container at room temperature. This loaf is best enjoyed within 3 days.
- FREEZING: This loaf freezes well. Store in an air tight container or ziplock bag and keep it in the freezer for up to 1 month.
Baking Tip
If you notice the top of the loaf getting darker than you would like (around the 1 hour mark), gently lay a piece of aluminum foil over the top for the remainder of the baking time. I baked this loaf for 1 hour and 15 minutes, but this could be different for you depending on your oven. Just pay attention to it around the 1 hour mark and test for doneness by inserting a toothpick into the centre of the cake, it should come out clean.
Fruitcake Loaf Recipe
Ingredients
- 1/2 cup butter
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp vanilla extract
- 3/4 cup buttermilk
- 1/4 cup rum (or apple juice)
- 1 tbsp fresh orange zest
- 1 cup chopped candied cherries and fruit
Instructions
- Preheat your oven to 350 degrees F.
- Prepare a loaf pan by lining it with parchment paper.
- Using a stand mixer cream the butter and sugar together until fluffy and smooth.1/2 cup butter, 1 cup granulated sugar
- Add the eggs, one at a time, and mix until creamy.2 large eggs
- Add in the orange zest. Mix well.1 tbsp fresh orange zest
- In a separate bowl whisk together the flour, baking powder, baking soda and salt.2 cups all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
- In measuring cup mix together the buttermilk, vanilla and rum.3/4 cup buttermilk, 2 tsp vanilla extract, 1/4 cup rum (or apple juice)
- Add the flour mixture, alternating with the buttermilk/rum mixture, to the butter ingredients. Combine.
- Stir in the chopped candied cherries and fruit.1 cup chopped candied cherries and fruit
- Pour the batter into the prepared baking pan.
- Bake for about 1 hour and 15 minutes. The cake is done when a toothpick inserted into the centre of the cake comes out clean.
- Place the loaf (still in the pan) onto a wire cooling rack and let rest for 10 minutes. After this time, pinch the parchment paper and pull the loaf out of the pan, placing the loaf on the wire rack to cool for at least 30 minutes before cutting.
More Delicious Christmas Baking to Try!
Have a delicious day!
so good