- 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.
