Ingredients:

• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup mixed dried fruit (such as raisins, currants, chopped apricots, etc.)
• 1/2 cup chopped nuts (such as walnuts, pecans, etc.)
• 1/2 cup orange juice

Step-by-Step Instructions

Step 1: Prepare the Oven and Baking Pan

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Pan: Grease and flour a loaf pan or line it with parchment paper. This ensures easy removal after baking and a smooth surface for slicing.

Step 2: Soak the Dried Fruits

1. Soak in Orange Juice: Place the mixed dried fruit in a bowl and pour the orange juice over it. Let it sit for about 10-15 minutes to absorb the moisture and soften the fruits, enhancing their flavor in the cake.

Step 3: Cream Butter and Sugar

1. Beat Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step incorporates air into the batter, creating a lighter, fluffier cake texture.

Step 4: Add Eggs and Vanilla

1. Add Eggs: Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth and well-combined.
2. Add Vanilla: Add the vanilla extract and mix until fully incorporated.

Step 5: Mix the Dry Ingredients

1. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. This ensures even distribution of the leavening agents and spices.

Step 6: Combine the Wet and Dry Ingredients

1. Alternate Adding Dry Ingredients and Orange Juice: Add the flour mixture to the butter mixture in three additions, alternating with the orange juice-soaked dried fruits. Start and end with the flour mixture, folding gently after each addition. Be careful not to overmix, as this can make the cake dense.
2. Fold in Nuts: Gently fold in the chopped nuts, ensuring they are evenly distributed throughout the batter.

Step 7: Pour and Bake

1. Transfer Batter to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
2. Bake: Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, cover it loosely with foil during the last 10-15 minutes of baking.

Step 8: Cool and Serve

1. Cool the Cake: Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
2. Slice and Serve: Once cooled, slice and serve your Classic Fruit and Nut Loaf Cake. Enjoy it as is, or dust it with powdered sugar for a festive touch.

Nutrition Facts (Per Serving):

• Calories: ~260
• Protein: 4g
• Carbohydrates: 30g
• Sugars: 20g
• Fat: 14g
• Fiber: 2g
• Sodium: 180mg

FAQ

1. Can I Use Fresh Fruits Instead of Dried?

• Dried fruits are ideal for this loaf as they hold up well during baking without adding excess moisture. Fresh fruits may alter the texture, but if you want to try, reduce the orange juice slightly.

2. Can I Use Other Types of Nuts?

• Absolutely. Almonds, hazelnuts, or macadamia nuts would work well. Just be sure to chop them so they’re evenly distributed in the batter.

3. Can I Substitute the Orange Juice?

• Yes, apple juice or pineapple juice can be used for a different flavor profile. You can also use a splash of orange liqueur for an adult-friendly twist.

4. Can This Cake Be Made Gluten-Free?

• Yes, use a 1:1 gluten-free baking flour in place of all-purpose flour, making sure it includes xanthan gum for structure.

Tips for Making the Perfect Fruit and Nut Loaf Cake

1. Don’t Skip the Soaking Step: Soaking the dried fruit in orange juice not only softens the fruit but also infuses it with flavor. This prevents the fruit from becoming hard during baking.
2. Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for easier blending and a smoother batter.
3. Avoid Overmixing: Stir until just combined to keep the cake light and tender. Overmixing can lead to a dense, tough loaf.

Storage Tips

To store, wrap the cooled loaf tightly in plastic wrap or place it in an airtight container. It will keep well at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. This loaf also freezes well; wrap it in plastic wrap and then in foil, and freeze for up to 3 months. Thaw at room temperature before serving.

Conclusion

This Classic Fruit and Nut Loaf Cake is a versatile, crowd-pleasing treat that’s easy to make yet packed with flavor. With its warm spices, soft crumb, and combination of dried fruits and nuts, it’s a festive option that’s perfect for holiday gatherings or cozy afternoons. The orange juice adds a subtle brightness, enhancing the natural sweetness of the fruits and the richness of the cake.

Whether you’re baking for yourself, friends, or family, this loaf cake is sure to be a hit. Simple to prepare and endlessly customizable, it’s a recipe you’ll come back to time and again. Enjoy each slice with a warm beverage, and savor the comforting, homemade goodness of this delightful loaf cake!