Fruit & Nut Loaf Cake (Moist and Flavorful)
Ingredients
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2 cups (250g) all-purpose flour
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1 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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1 cup (200g) brown sugar
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½ cup (100g) white sugar
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1 cup (230g) unsalted butter, softened
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3 large eggs, at room temperature
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½ cup (120ml) milk or buttermilk
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1 tsp vanilla extract
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1 tbsp orange zest
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1 ½ cups (240g) mixed dried fruits (raisins, cranberries, chopped apricots, or dates)
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½ cup (80g) glazed cherries, halved
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½ cup (70g) chopped nuts (optional)
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2 tbsp orange juice or rum (for soaking fruits)
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Instructions
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Soak the fruits
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Place the dried fruits and cherries in orange juice or rum.
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Soak for at least 30 minutes (overnight is even better). Drain any excess liquid before using.
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Prepare the pan
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Grease and line a loaf pan with parchment paper.
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Preheat oven to 170°C (340°F).
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Mix the dry ingredients
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In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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Cream butter & sugar
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In another bowl, beat butter with brown and white sugar until light and fluffy.
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Add eggs one at a time, mixing well.
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Stir in vanilla extract and orange zest.
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Combine wet & dry
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Add the dry ingredients alternately with milk (or buttermilk), mixing gently until just combined.
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Fold in fruits & nuts
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Gently stir in soaked fruits, cherries, and nuts.
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Bake
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Spoon batter into prepared loaf pan and smooth the top.
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Bake for 55–65 minutes, or until a skewer inserted in the center comes out clean.
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Cool & finish
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Let cake cool in the pan for 10 minutes, then transfer to a wire rack.
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While warm, brush the top with warm orange juice or sugar syrup for extra flavor and moisture.
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