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
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