Fruit Cake Loaf



  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 Tablespoon cinnamon
  • 1/2 teaspoon ground cloves (to taste)
  • 1/2 teaspoon nutmeg (to taste)
  • 1/2 teaspoon ginger (to taste)
  • 1/3 cup butter (room temperature)
  • 1 cup brown sugar
  • 1/3 cup warm water
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 cup mixed candied fruit or fruit peels (to taste)
  • 1/2 cup chopped pecans or walnuts (to taste)


  • 4 ounces cream cheese (room temperature)
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups powdered icing sugar (or ½ cup more as needed)
  • 1-2 Tablespoons heavy cream (as needed)


  • Preheat oven to 350º Fahrenheit.
  • Grease and line a 9″ x 4″ loaf pan with parchment paper. Set aside.
  • In a small bowl, combine the flour, baking powder, salt and spices. Set aside.
  • In a large bowl, combine the butter and brown sugar and beat until light and fluffy (about 2 minutes).
  • Add the warm water, milk, vanilla and eggs. Beat until thoroughly combined.
  • Add half of the flour mixture, mix just until combined, and then the remaining half and mix just until combined. Do not overmix.
  • Fold in the candied peel and nuts, adding more or less as you’d like it to taste.
  • Spread the mixture into the prepared loaf pan and bake for 40-50 minutes until an inserted toothpick comes out clean. Allow the loaf to cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.
  • For the frosting, beat the cream cheese, vanilla and powdered icing sugar for 2 minutes until smooth and light. Adjust the consistency with more powdered sugar or cream to make it easy to spread.

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