Easy Fruit Cake Recipe

A moist, spiced loaf cake bursting with colorful candied fruit and toasted nuts—this simplified version skips the months of aging but keeps all the warmth and flavor of a traditional holiday fruitcake. Baked in one pan, frosted with creamy cream cheese icing, it’s a deliciously approachable take on a classic dessert that’s perfect for sharing during the holidays or enjoying year-round.

Why You’ll Love This Recipe

This isn’t your grandma’s dense fruitcake—it’s a modern twist that’s soft, tender, and full of festive flavor without being overpowering. With cozy spices like cinnamon, cloves, nutmeg, and ginger, plus plump candied peel and crunchy pecans, every bite is sweet, spiced, and satisfying. The optional cream cheese frosting adds a tangy finish that balances the sweetness perfectly.

Perfect for:

• Holiday baking (Christmas, Thanksgiving)
• Gift-giving (wrap in parchment and ribbon!)
• Last-minute desserts
• Making fruitcake lovers out of skeptics

Ingredients

For the Spiced Fruit Loaf

• 1½ cups (180g) all-purpose flour, spooned & leveled
• 1 tsp baking powder
• 1 tsp salt
• 1 tbsp ground cinnamon
• ½ tsp ground cloves (adjust to taste)
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ⅓ cup (75g) unsalted butter, softened to room temperature
• 1 cup (200g) packed brown sugar
• ⅓ cup (80ml) warm water
• ½ cup (120ml) milk, room temperature
• 1 tsp pure vanilla extract
• 2 large eggs, room temperature
• 1 cup (150g) candied mixed peel (or chopped red/green cherries + citrus peel)
• ½ cup (50g) chopped pecans or walnuts, lightly toasted (optional)

For the Cream Cheese Frosting

• 4 oz (115g) cream cheese, softened
• 1½–2 cups (180–240g) powdered sugar, sifted
• 1–2 tbsp heavy cream, milk, or half-and-half (as needed for consistency)

Step-by-Step Instructions

1. Preheat & Prep

• Preheat oven to 350°F (175°C).
• Grease a 9×4-inch loaf pan and line with parchment paper, leaving overhangs on the long sides for easy removal.

2. Mix Dry Ingredients

In a small bowl:

• Whisk together flour, baking powder, salt, cinnamon, cloves, nutmeg, and ginger until no lumps remain.

3. Cream Butter & Sugar

In a large bowl using a hand mixer or stand mixer:

• Beat softened butter and brown sugar on medium speed 2 minutes, until light, fluffy, and pale.

4. Add Wet Ingredients

• Gradually add warm water, milk, vanilla extract, and eggs, one at a time, beating well after each addition.
• Mix until smooth and fully combined (~1 minute).

5. Combine with Dry Mix

• Gradually add the dry ingredient mixture in two parts, mixing on low speed just until incorporated.

6. Fold in Fruit & Nuts

• Gently stir in candied peel and chopped nuts with a spatula until evenly distributed.

7. Pour & Bake

• Pour batter into prepared loaf pan and smooth the top.
• Bake 40–50 minutes, until golden brown and a toothpick inserted in the center comes out clean (a few moist crumbs are fine).
• If browning too quickly, tent loosely with foil after 30 minutes.

8. Cool & Frost

• Let cool in pan 15 minutes, then use parchment overhangs to lift loaf onto a wire rack.
• Cool completely before frosting (~1 hour).

Make the Frosting:

• In a bowl, beat softened cream cheese and sifted powdered sugar until smooth and creamy.
• Add cream 1 tbsp at a time to reach drizzling or spreading consistency.

9. Serve & Enjoy

• Slice with a sharp knife.
• Best enjoyed at room temperature.

You Must Know

• Toast the nuts first —spread on a tray and bake at 350°F for 6–8 mins until fragrant. Deepens flavor!
• Warm liquids help emulsify —keeps batter smooth and prevents curdling.
• Don’t overmix after adding flour —leads to tough texture.
• Tastes better the next day! Moisture settles overnight.
• Frost when cool —warm cake melts the frosting.

Storage Tips

• Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week.
• Reheat individual slices in microwave (10–15 seconds) for warm, fudgy texture.
• Freeze unglazed loaf: Wrap tightly and freeze up to 3 months. Thaw overnight, frost before serving.

Ingredient Substitutions

Serving Suggestions

• Serve with coffee, tea, or mulled cider.
• Great for dessert tables, baby showers, or weekend brunches.
• Double the batch and gift one to a neighbor.

Cultural Context

Rooted in British and European holiday traditions, fruitcake has long been a symbol of celebration and generosity. This lighter, unfussy version honors that legacy while making it accessible for modern kitchens—because great food shouldn’t require weeks of planning.

Pro Tips

• Double the recipe? Yes—perfect for freezing or sharing.
• Want more spice? Add ¼ tsp allspice or cardamom.
• Make ahead: Batter can be poured into pan and refrigerated overnight. Bake fresh in the morning.
• Label your dish: People will ask for the recipe.
• Say “ready?” before slicing —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use a bundt pan instead?
A: Yes! Grease well and bake 45–55 mins. Adjust frosting amount if needed.

Q: Why did my cake sink in the middle?
A: Likely underbaked or overmixed. Check doneness with a toothpick and avoid over-stirring.

Q: Is this gluten-free?
A: Only if using GF-certified flour blend and verifying all ingredients.

Q: Can I make cupcakes instead?
A: Absolutely! Fill lined muffin cups ¾ full. Bake at 350°F for 18–22 minutes.

Q: Can I pipe the frosting?
A: Yes! Chill frosted cake briefly to set, then pipe additional swirls on top.

Allergy Information

Contains: dairy (butter, milk, cream cheese), eggs, tree nuts (pecans/walnuts), wheat.
Gluten-free option: Use certified GF flour.
Nut-free: Omit nuts or replace with seeds.
Always check labels—especially on candied fruits and pre-shredded ingredients.

Nutrition Facts (Per Slice – Approximate)

Based on 10 servings (with frosting)

• Calories: 320
• Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 45g
• Fiber: 2g
• Sugar: 30g
• Protein: 5g
• Sodium: 320mg

This loaf doesn’t shout. It sits quietly on the counter, golden and inviting, saying everything a great dessert should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with spice, soul, and someone who says, “Let’s make it together.”