A Moist, Spiced Loaf Bursting with Candied Fruit and Nuts**
Fruitcake is often considered a holiday classic, but this easy fruit cake recipe takes all the stress out of baking one while keeping the traditional warm flavors, moist texture, and colorful appeal. Instead of months of aging, this version is quick to prepare, baked in a single pan, and can be frosted or served plain.
The combination of soft, spiced cake, candied fruit, and toasted nuts makes each bite rich and satisfying. Cream cheese frosting adds a layer of creamy sweetness that balances the spice perfectly. Whether you’re baking for the holidays or just want a comforting, flavorful loaf cake, this recipe is approachable, delicious, and sure to impress.
Ingredients
For the Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves (optional, adds warmth)
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/2 cup orange juice or milk (for moistness)
1 cup mixed candied fruit (cherries, pineapple, citrus peel, or your favorites)
1/2 cup toasted nuts (walnuts, pecans, or almonds), roughly chopped
For the Cream Cheese Frosting (Optional):
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk (to adjust consistency)
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Toast the nuts in a dry skillet over medium heat for 5–7 minutes, stirring occasionally until they are fragrant and lightly browned. This enhances their flavor and crunch.
If your candied fruit pieces are large, chop them into smaller bits to distribute evenly throughout the cake.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This ensures the spices are evenly distributed and prevents clumps.
Step 3: Cream Butter and Sugar
In a large bowl, use a hand or stand mixer to cream the softened butter and brown sugar until fluffy, about 2–3 minutes. The sugar crystals help aerate the butter, resulting in a lighter, more tender cake.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients, alternating with the orange juice (or milk). Start and end with the dry ingredients. Mix gently until just combined—do not overmix. Overmixing develops gluten and can make the cake dense.
Fold in the candied fruit and toasted nuts using a spatula, ensuring even distribution without breaking the fruit.
Step 5: Bake the Cake
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Check at 45 minutes; if the top is browning too quickly, cover loosely with foil.
Allow the cake to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Step 6: Prepare the Frosting (Optional)
While the cake cools, make the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and beat until fully incorporated.
Add vanilla extract and 1–2 tablespoons of milk, one at a time, until you reach a smooth, spreadable consistency.
Once the cake has cooled completely, spread the frosting evenly over the top. For a decorative touch, sprinkle a few candied fruit pieces or chopped nuts on top.
Tips for the Best Easy Fruit Cake
Moistness: Using orange juice instead of milk adds natural sweetness and extra moisture.
Even Baking: Line the loaf pan with parchment to ensure the cake lifts out easily without breaking.
Flavor Development: Although this recipe skips long aging, letting the baked cake rest overnight can improve the flavor as spices meld.
Fruit Distribution: Toss candied fruit and nuts in a teaspoon of flour before folding into the batter. This prevents them from sinking to the bottom.
Custom Variations: Substitute rum, brandy, or orange liqueur for part of the orange juice for a boozy holiday version.
Storage
Store the unfrosted cake in an airtight container at room temperature for up to 5 days.
Refrigerate frosted cake for up to a week.
This cake also freezes well: wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
This Easy Fruit Cake recipe delivers the best of a traditional holiday fruitcake—rich, spiced, and studded with colorful candied fruit—without the months of aging or complicated preparation. It’s approachable, flavorful, and perfect for sharing with family and friends or enjoying as a cozy year-round treat.
