Easy Fruity Bliss: The Cozy Fruit Cake Loaf Recipe Everyone Loves

Sweet memories of holiday gatherings often spark cravings for a classic fruit cake loaf that brings warmth to any kitchen.

Nostalgic aromas fill the air when ingredients blend into a delectable treat.

Countless generations have cherished this traditional dessert, passing down recipes through loving hands.

Chunky dried fruits nestled in a tender crumb create a magical experience for anyone seeking comfort.

Bakers adore how simple ingredients transform into something extraordinary with minimal effort.

Each slice promises a journey through rich, complex flavors that dance on your palate.

You’ll find this recipe irresistibly inviting and surprisingly easy to master.

Why Mary Berry Fruit Cake Loaf Is A Holiday Favorite

• Bake with Versatility: Perfect for multiple occasions like afternoon tea, holiday gatherings, or casual family desserts.
• Master Convenient Baking: Simple step-by-step process allows both novice and experienced bakers to create a delicious fruit cake loaf without complicated techniques.
• Preserve and Enjoy Later: Freezer-friendly recipe means you can prepare ahead, store, and enjoy fresh cake anytime without losing quality or taste.
• Customize Your Flavor: Flexible ingredients like cherries, raisins, and different extracts let you personalize the cake to match your taste preferences or pantry availability.

Everything You Need For Mary Berry Fruit Cake Loaf

• Cherries: Sweet and colorful fruit that adds moisture and texture to the cake.
• Raisins: Dried grapes that provide natural sweetness and chewy texture.
• Mixed Peel: Candied citrus peels that introduce a bright, zesty flavor.

• All-Purpose Flour: Provides structure and foundation for the cake's tender crumb.
• Baking Powder: Leavening agent that helps the cake rise and become light.
• Salt: Enhances overall flavor and balances the sweetness.

• Butter, Sugar, Cream Cheese: Create a rich, creamy base that ensures a moist and tender cake.
• Eggs: Bind ingredients together and add richness to the cake.
• Vanilla Extract, Almond Extract: Aromatic flavor enhancers that add depth and complexity to the cake.

Steps To Make Mary Berry Fruit Cake Loaf

Step 1: Prepare Baking Equipment

Warm up the oven to 325°F. Grease a 9×5 inch loaf pan and line it with parchment paper for easy removal.

Step 2: Prepare Fruit Mixture

• Cherries
• Raisins
• Mixed peel

Quarter the cherries and combine with raisins and mixed peel in a small bowl. Set aside for later use.

Step 3: Create Flour Blend

Separate 2 tablespoons of flour for coating fruit. Mix remaining flour with baking powder and salt in a separate bowl.

Step 4: Whip Creamy Base

In a large mixing bowl, beat butter, sugar, and cream cheese until the mixture becomes light and fluffy with a smooth consistency.

Step 5: Incorporate Eggs

Add eggs one at a time, thoroughly mixing after each addition to create a smooth batter.

Step 6: Add Flavor Enhancers

Stir in vanilla and almond extracts to infuse the batter with rich, aromatic flavors.

Step 7: Combine Dry Ingredients

Gently fold the flour mixture into the wet ingredients, being careful not to overmix.

Step 8: Fold in Fruits

Toss prepared fruits with reserved flour, then carefully fold into the batter until evenly distributed.

Step 9: Fill Baking Pan

Transfer batter to the prepared loaf pan, smoothing the top with a spatula for an even surface.

Step 10: Bake to Perfection

Bake in the preheated oven for 1 hour and 20-30 minutes. Check doneness by inserting a skewer into the center – it should come out clean.

Step 11: Cool and Release

Allow cake to cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.

Step 12: Store and Preserve

Wrap the cooled fruit cake loaf in plastic wrap or store in an airtight container. The cake can be frozen for later enjoyment.

Helpful Tips For Mary Berry Fruit Cake Loaf

• Flour Coating Trick: Toss fruits in reserved flour to prevent sinking to the bottom of the cake, ensuring even distribution throughout the loaf.
• Gentle Folding Technique: Mix flour mixture and fruits delicately to maintain air bubbles, resulting in a lighter, more tender cake texture.
• Extract Enhancement: Combine vanilla and almond extracts for a deeper, more complex flavor profile that elevates the traditional fruit cake taste.
• Storage Wisdom: Wrap the cooled loaf tightly and store at room temperature for maximum moisture retention, or freeze for long-term preservation.
• Baking Precision: Use the skewer test to check doneness, ensuring the cake is fully baked without becoming dry or overcooked.

Tasty Variations For Mary Berry Fruit Cake Loaf

• Gluten-Free Fruit Cake: Replace regular flour with gluten-free flour blend, ensuring all ingredients are certified gluten-free for celiac and gluten-sensitive individuals.
• Vegan Fruit Loaf: Substitute butter with coconut oil, cream cheese with vegan cream cheese alternative, and eggs with flax eggs or applesauce for plant-based dietary needs.
• Citrus Zest Variation: Add orange or lemon zest to enhance flavor profile, incorporating additional citrus notes that complement the existing fruit mixture.
• Low-Sugar Version: Use monk fruit sweetener or stevia instead of sugar, reducing overall sugar content while maintaining the cake's natural sweetness and texture.

Perfect Pairings With Mary Berry Fruit Cake Loaf

• Savor Sweet Sips: Pair this fruit cake loaf with a crisp, slightly sweet dessert wine like Moscato d'Asti, which complements the cake's rich fruity notes and balances its dense texture.
• Brew Perfect Companion: Serve alongside a hot cup of Earl Grey tea, its bergamot hints dancing beautifully with the cake's almond and vanilla undertones, creating a delightful afternoon treat.
• Creamy Contrast: Top a slice with a dollop of lightly whipped mascarpone cream, adding a smooth, velvety texture that cuts through the cake's sweetness and enhances its complex fruit flavors.
• Nutty Garnish: Sprinkle toasted almond slivers on top of each slice, introducing a delicate crunch and nutty warmth that elevates the cake's existing almond extract undertones.

How To Store Mary Berry Fruit Cake Loaf

• Store wrapped in plastic wrap or in an airtight container for up to 5 days. Keep in the coldest part of the refrigerator to maintain freshness.
• Slice cake before freezing, wrap each slice tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months for best quality.
• Keep covered at room temperature for 2-3 days in a sealed container, away from direct sunlight and heat sources.
• Warm individual slices in microwave for 10-15 seconds or in a preheated oven at 300F for 5-7 minutes until slightly warm and soft.

Mary Berry Fruit Cake Loaf FAQs

• Why should I toss the fruits in flour before adding to the batter?

Coating fruits in flour prevents them from sinking to the bottom of the cake during baking, ensuring even distribution throughout the loaf.

• Can I substitute cream cheese with another ingredient?

You can use sour cream or Greek yogurt as alternatives, which will provide similar moisture and tanginess to the cake.

• How do I know if the fruit cake loaf is properly baked?

Insert a skewer or toothpick into the center of the cake – if it comes out clean with no wet batter, the cake is fully baked.

• What makes this fruit cake different from traditional dense fruit cakes?

This recipe creates a lighter, more tender loaf with a softer texture compared to classic dense holiday fruit cakes, making it more versatile for everyday enjoyment.

Fruit Cake Loaf Recipe

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4.6 from 31 reviews

• Total Time: 1 hour 50 minutes
• Yield: 8 1x

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Description

Indulgent fruit cake loaf promises a delightful journey through classic baking traditions. Packed with rich dried fruits and warm spices, this treat delivers comfort and nostalgia in every delectable slice you’ll savor.

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Ingredients

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Fruits and Dried Fruits:

• 1 cup glace cherries, quartered
• 3/4 cup raisins
• 3/4 cup mixed glace fruit (or glace mixed peel)

Dry Ingredients:

• 1 2/3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sugar

Wet Ingredients:

• 1 cup (8 ounces or 250 grams) cream cheese
• 1/3 cup butter
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract (optional)

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Instructions

1. Prepare the oven by heating to 325F (160C) and prepare the loaf tin with grease and parchment lining.
2. Slice cherries into quarters and combine with raisins and citrus peel, setting the mixture aside for later use.
3. Separate 2 tablespoons of flour for coating the fruit, then blend remaining flour with leavening agent and seasoning.
4. Whip butter, granulated sweetener, and soft cheese until light and airy, creating a smooth base.
5. Incorporate eggs individually, thoroughly mixing after each addition to ensure uniform integration.
6. Blend vanilla and almond flavor essences into the creamy mixture.
7. Delicately fold dry ingredient mixture into the wet ingredients, maintaining a soft texture.
8. Dust prepared fruit with reserved flour, then gently fold into the batter.
9. Transfer batter to the prepared tin, carefully smoothing the surface for even baking.
10. Bake for 1 hour 20-30 minutes, checking doneness with a testing skewer that should emerge clean when inserted.
11. Allow cake to rest in the tin for 10 minutes, then transfer to a cooling rack.
12. Once completely cooled, wrap securely and store in an airtight container; suitable for freezing.

Notes

• Dust cherries, raisins, and peel with flour before adding to batter to prevent sinking during baking.
• Use room temperature ingredients to ensure smooth, even mixing and consistent texture throughout the fruit cake loaf.
• For a gluten-free version, substitute regular flour with a gluten-free blend and add xanthan gum for better structure.
• Enhance flavor by soaking dried fruits in rum or brandy overnight before incorporating into the batter for a richer, more complex taste profile.

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 234 kcal
• Sugar: 22 g
• Sodium: 160 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.2 g
• Carbohydrates: 28 g
• Fiber: 1.5 g
• Protein: 4 g
• Cholesterol: 55 mg