Description
Ingredients
• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• ½ tsp cinnamon powder
• ½ tsp nutmeg powder
• ½ tsp mixed spice (optional)
• 1 cup (200g) brown sugar
• 1 cup (225g) unsalted butter, softened
• 4 large eggs
• 2 tbsp honey or golden syrup
• 1 tsp vanilla extract
• ½ cup (120ml) orange juice (or rum/brandy for deeper flavor)
• 2 cups (300g) mixed dried fruits (raisins, sultanas, currants, chopped dates, cherries)
• ½ cup (75g) mixed nuts (optional, chopped)
• Zest of 1 orange and 1 lemon
Instructions
Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add honey and vanilla. Stir in orange juice (or alcohol) and citrus zest.
In another bowl, mix flour, baking powder, and spices. Fold into the wet mixture until just combined. Add dried fruits and nuts, tossing them lightly in flour before folding in (to prevent sinking).
Pour batter into a greased and lined loaf pan. Bake at 160°C (320°F) for 60–75 minutes, or until a skewer comes out clean.
Cool in the pan for 15 minutes, then transfer to a rack. Brush with extra orange juice, rum, or syrup while warm for extra moistness
Step-by-Step Guide
Follow these detailed instructions for a perfect fruit loaf every time.
- Prepare the Pan: Thoroughly grease a standard 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
- Cream the Base: In a large bowl, use an electric mixer to beat the softened butter and brown sugar together for 3-4 minutes until pale, light, and fluffy.
- Incorporate Wet Ingredients: Add the eggs one at a time, beating well after each addition to fully incorporate. Mix in the honey (or golden syrup) and vanilla extract.
- Add Liquids & Zest: Stir in the orange juice (or chosen alcohol) and the finely grated orange and lemon zest until just combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and mixed spice. This ensures even distribution.
- Fold Dry into Wet: Gently fold the dry flour mixture into the wet batter using a spatula until only a few streaks of flour remain. Do not overmix.
- Add Fruits & Nuts: Toss the dried fruits and optional nuts in a tablespoon of the measured flour. This coats them and helps prevent sinking. Fold them into the batter until just distributed.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven at 160°C (320°F) for 60-75 minutes. The loaf is done when a skewer inserted into the center comes out clean.
- Cool & Glaze: Let the loaf cool in the pan for 15 minutes. Then, use the parchment paper to lift it onto a wire rack. While still warm, brush the top generously with extra orange juice, rum, or syrup for added moisture and shine.
Serving Suggestions
This versatile fruit loaf is delicious served slightly warm or at room temperature. For a simple treat, spread a thick slice with good-quality salted butter. It pairs wonderfully with a cup of tea or coffee. For a dessert option, serve it with a dollop of clotted cream, mascarpone, or a warm custard. Toasting slices lightly and serving with cheese, like a sharp cheddar or creamy brie, makes for an excellent savory-sweet snack.
How-to Summary
In short: Cream butter and sugar, beat in eggs and flavorings. Whisk dry ingredients separately, then fold into wet mix. Coat dried fruits in a little flour and fold in. Bake in a lined loaf pan at 160°C (320°F) for 60-75 minutes until a skewer is clean. Cool briefly, then glaze while warm for extra moisture.
Frequently Asked Questions
Can I make this loaf alcohol-free? Absolutely. Replace the rum/brandy with an equal amount of orange juice, apple juice, or even strong black tea for a rich flavor without alcohol.
How should I store it, and how long will it last? Once completely cool, wrap the loaf tightly in foil or plastic wrap and store it in an airtight container at room temperature. It will keep well for up to 5 days and often becomes more moist and flavorful over time.
Can I freeze this fruit loaf? Yes, it freezes excellently. Wrap the cooled loaf (or individual slices) tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight at room temperature.
My fruits sank to the bottom. What happened? This is usually because they were not coated in flour before being folded into the batter. The light flour coating helps suspend them in the mixture during baking.
Can I use different dried fruits? Definitely. Feel free to customize the mix with your favorites, such as apricots, figs, cranberries, or blueberries. Just ensure the total volume remains around 2 cups.
Common Mistakes to Avoid
- Overmixing the batter: Once you add the flour, mix only until just combined. Overmixing develops gluten, leading to a tough, dense loaf.
- Using cold butter: Ensure your butter is properly softened to room temperature for effective creaming with the sugar, which is crucial for texture.
- Skipping the fruit coating: Not tossing the dried fruits in flour is a common reason they all sink to the bottom during baking.
- Opening the oven too early: Resist opening the oven door in the first 45 minutes of baking, as a sudden drop in temperature can cause the loaf to collapse.
- Cutting while hot: Let the loaf cool for at least 15 minutes in the pan and then almost completely on a rack before slicing. Cutting too soon will cause it to crumble.
Conclusion
This classic fruit loaf is a timeless bake that fills your kitchen with wonderful aromas and delivers a moist, flavorful result. By following the step-by-step guide and heeding the common pitfalls, you can achieve bakery-quality perfection at home. Its versatility in serving and excellent keeping qualities make it a rewarding recipe to master. Enjoy the process and the delicious, comforting slices it yields.