Holiday Fruitcake Loaf

Ingredients

• 75 g (½ cup)mixed peel
• 85 g (½ cup)dried apricots, cut into quarters
• 60 g (½ cup)dried cranberries, roughly chopped
• 160 g (1 cup)candied red and green cherries, cut into halves
• 113 g (½ cup)butter, softened
• 1.25 ml (¼ teaspoon)salt
• 2.5 ml (½ teaspoon)bicarbonate of soda
• 100 g (½ cup)brown sugar
• 240 ml (1 cup)very strong, hot tea
• 7.5 ml (1½ teaspoons)vanilla extract
• 300 g (2½ cups)plain flour
• 5 ml (1 teaspoon)baking powder
• 1.25 ml (¼ teaspoon)allspice
• 1.25 ml (¼ teaspoon)ground cinnamon
• 1.25 ml (¼ teaspoon)ground cloves
• 1.25 ml (¼ teaspoon)ground ginger
• 2 largeeggs

Instructions

1. 1

   Combine the fruit

   Put the mixed peel, apricots and cranberries in a mixing bowl. Add the softened butter, salt, bicarbonate of soda and brown sugar, then set aside.

2. 2

   Soak the fruit

   Make 240 ml (1 cup) of strong, hot tea and pour it over the fruit mixture. Stir to combine and leave to cool for 15 minutes.

3. 3

   Preheat the oven

   Heat the oven to 180°C (350°F).

4. 4

   Mix dry ingredients

   In a large bowl, whisk together the flour, baking powder, allspice, cinnamon, cloves and ginger. Set aside.

5. 5

   Whisk the eggs

   Whisk the 2 eggs in a separate small bowl and set aside.

6. 6

   Add the vanilla

   After the fruit and tea mixture has cooled for 15 minutes, stir in the vanilla extract.

7. 7

   Make the batter

   Pour the tea mixture into the bowl of dry ingredients. Add the whisked eggs and the halved red and green cherries, then fold with a rubber spatula until a batter forms.

8. 8

   Prepare the tin

   Lightly coat a loaf tin with non-stick cooking spray. Use a tin with a capacity of at least 6 cups, and do not fill it more than three-quarters full; depending on its size, you may have extra batter.

9. 9

   Fill the tin

   Transfer the batter to the prepared loaf tin.

10. 10

    Bake the loaf

    Bake for 55 minutes, or until cooked through. Test the centre with a clean wooden toothpick; if it comes out clean, remove the loaf from the oven. If not, bake for another 5 minutes and test again.

11. 11

    Cool the loaf

    Set the baked loaf on a wire rack and leave it in the tin for 15 minutes before turning it out. Let it finish cooling on the rack.

What is fruitcake?

Fruitcake is a cake made with dried or candied fruit, often served around Christmas and other festive occasions. This loaf takes a homely, tea-soaked approach, bringing fruit and warm spices together in a sliceable bake.

Tea: Strong tea softens the dried fruit and adds moisture to the mixture. The butter, eggs and measured lift from the raising agents help turn it into a tender loaf rather than a dense block.

Nutrition and macros by portion

The nutrition label shows one serving as written: 285 calories, 4g protein, 49g carbs, 9g fat.

The flour and sugar provide most of the carbohydrate, while the butter contributes much of the fat and the eggs provide some protein. The fruit adds further carbohydrate, so balance a slice with yoghurt or another protein-rich accompaniment if you want a more filling snack.

Why soak the fruit in tea?

Soaking: Pour the hot tea over the fruit mixture and give it the full 15 minutes to cool. This gives the fruit time to take up some of the liquid, while cooling the mixture before the eggs are added.

Getting the batter right

Dry ingredients: Whisk the flour, baking powder and spices together first so they are evenly distributed. Fold the wet mixture, eggs and cherries in with a spatula just until a batter forms.

Tin: Leave room for the loaf to rise by filling the tin no more than three-quarters full. The recipe calls for a tin of at least 6 cups, and a smaller tin may not hold all the batter.

How to tell when it is baked

Toothpick: Insert a clean wooden toothpick into the centre of the loaf. If it comes out clean, the loaf is ready; if batter clings to it, bake for another 5 minutes and test again.

Cooling: Rest the loaf in its tin for 15 minutes before turning it out. This brief pause helps it hold together as you move it to the cooling rack.

Fruit and spice in each slice

Fruit: Mixed peel, apricots and cranberries form the base of the fruit mixture, while the candied cherries are folded in later. Cutting the apricots and cherries as directed helps distribute their pieces through the loaf.

Spices: Allspice, cinnamon, cloves and ginger give the cake its warming flavour. Measure each carefully so the combined spice does not overwhelm the fruit.

Serving the loaf

Slices: Let the loaf cool before cutting so the crumb has time to set. It is well suited to an afternoon cup of tea or a festive gathering.

On the side: Serve plain, or pair a slice with tea or coffee. For a more substantial snack, add yoghurt or a little cheese alongside.

Recipe notes & tips

• Use tea that is strong and freshly made so it is hot when poured over the fruit.
• Let the tea and fruit mixture cool for the full 15 minutes before adding the vanilla and combining it with the eggs.
• Fold the batter with a spatula rather than beating it vigorously.
• Check the tin capacity before filling, and leave at least a quarter of its height empty.
• Test the centre of the loaf with a clean wooden toothpick, adding baking time in 5-minute increments if needed.
• Rest the loaf in the tin for 15 minutes before turning it out.

Variations

• Change the dried fruit: Swap one dried fruit for another in a similar quantity while keeping the total fruit amount comparable.
• Use a different tea: Choose another strong tea for a subtle change in flavour.
• Add citrus zest: Stir a little finely grated orange zest into the fruit mixture for a brighter citrus note.
• Adjust the spices: Use a little more of one listed spice and a little less of another to suit your taste.
• Serve with a topping: Add a thin spread of butter or a spoonful of yoghurt when serving.

Common mistakes to avoid

• Adding hot mixture to the eggs: Let the fruit and tea cool for 15 minutes first so the eggs can be mixed in without scrambling.
• Overfilling the tin: Keep the batter below three-quarters full and use a tin with at least a 6-cup capacity.
• Skipping the toothpick test: Check the centre, and bake for another 5 minutes if the toothpick does not come out clean.
• Turning it out too soon: Leave the loaf in its tin for 15 minutes so it can settle before being moved.
• Overmixing the batter: Fold with a spatula only until the ingredients come together.

How to store

Once completely cool, store the loaf in an airtight container at room temperature for up to 3 days. Reheat individual slices briefly in the microwave or serve them at room temperature.

Frequently asked questions