This Classic Fruit Loaf recipe is as timeless as it is delicious, making it a beloved treat I enjoy year-round. Crafted for a 20cm loaf pan, it blends the richness of cream and the sweetness of powdered sugar with eggs, a hint of orange liqueur, rum or cognac, and honey for a moist, flavorful base. The addition of sifted leavening flour ensures a perfect rise, creating a soft, inviting texture that’s studded with a generous mix of candied fruits and nuts, and plump, liquor-soaked raisins or cranberries.
Why You’ll Love This: There’s something incredibly comforting about slicing into a homemade fruit loaf, with its dense, moist crumb and bursts of fruity, nutty flavors. The use of orange liqueur and rum (or cognac) adds a sophisticated depth, enhancing the sweetness of the fruits and the warmth of the honey. This loaf is a celebration of textures and tastes, beautifully balanced and irresistibly indulgent.
Perfect Occasion: Ideal for any gathering, from holiday celebrations to cozy afternoon teas, this Classic Fruit Loaf is versatile and universally loved. It makes a thoughtful homemade gift, a welcome addition to any buffet, or a special treat to enjoy with family and friends. Its festive appearance and rich flavor profile make it particularly suited for the holiday season, though its timeless appeal ensures it’s cherished all year long.
Decoration Tips: For a stunning finish, the orange syrup glaze adds a glossy sheen and an extra burst of citrus, while the glaze, set with a bain-marie technique to ensure safety and shine, provides a smooth, elegant topping. Decorate with assorted dried fruits and nuts for a visually appealing texture and a delightful contrast to the glaze’s sweetness. Serving the loaf on a decorative platter, accompanied by fresh citrus slices, can enhance its visual appeal and invite everyone to indulge.
Ingredients for a 20cm Loaf:
- 200ml of cream
- 200g of powdered sugar
- 4 eggs
- 1 tablespoon each of orange liqueur and rum or cognac
- 60g of honey
- 250g of self-rising flour (or all-purpose flour with 1 teaspoon of baking powder), sifted
For the Fruit Mixture:
- 300g total of candied fruit and nuts, coated in a tablespoon of flour
- 50g of raisins or cranberries, soaked for 4 hours in liquor, then drained
Orange Syrup:
- 1/2 cup of orange juice
- 1/4 cup of sugar
Glaze:
- 1 egg white
- 1 tablespoon of lemon or lime juice
- 8 tablespoons of powdered sugar
Instructions:
- Preheat oven to 160°C (320°F).
- Cream together the cream and powdered sugar by hand for 3 minutes, then blend in the liqueur, rum or cognac, and eggs one at a time, beating well after each addition.
- Gently fold in the flour (and baking powder if using) in two additions.
- Stir in the fruit mixture and soaked raisins or cranberries.
- Transfer to a greased and floured loaf pan, filling three-quarters full, and bake for 50 minutes.
For the Orange Syrup:
- Simmer orange juice and sugar for 7 minutes and brush generously over the hot loaf.
For the Glaze:
- Whisk together egg white, citrus juice, and powdered sugar, then heat over a bain-marie until it reaches 71°C (160°F). Quickly decorate the loaf with the glaze and dried fruits.
Allow the loaf to cool before serving, ensuring a delightful experience with every slice. Enjoy the rich flavors and festive spirit of this Classic Fruit Loaf, a treat that’s as enjoyable to make as it is to share. Enjoy!
