Fruitcake Loaf Recipe
This Fruitcake Loaf Recipe is SO good and perfect for the holidays! The soft vanilla cake base is flavoured with fresh orange zest, rum (optional), and chopped glazed fruit.
Servings 1 loaf
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.