A slice of Fruit and Nut Loaf Cake is the perfect combination of soft, moist cake, naturally sweet dried fruit, and crunchy nuts. Every bite is filled with warm cinnamon, rich butter, and bursts of fruity flavour, making it an irresistible treat for breakfast, afternoon tea, or dessert.
This easy loaf cake is ideal for beginners because it uses simple pantry ingredients and requires only a few basic baking techniques. The recipe is completely alcohol-free and halal-friendly, making it suitable for the whole family. Whether baked for a special occasion or simply enjoyed with a hot cup of tea, this homemade loaf cake is always a welcome addition to the table.
Looking for more classic homemade bakes? Explore the easy banana walnut bread recipe, the soft cinnamon raisin loaf guide, and the simple carrot cake recipe for more delicious baking inspiration.
Ingredients for Fruit and Nut Loaf Cake
Cake Ingredients
- 250g plain flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 170g unsalted butter, softened
- 180g caster sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 120ml whole milk
- 180g mixed dried fruit (raisins, sultanas, chopped dried apricots, cranberries)
- 100g chopped walnuts
- 50g chopped almonds
- 1 tablespoon plain flour (for coating the fruit)
Optional Topping
- 2 tablespoons chopped walnuts
- 1 tablespoon sliced almonds
- Light sprinkle of brown sugar
Equipment Needed
- 2 lb loaf tin
- Baking paper
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or whisk
- Rubber spatula
- Cooling rack
- Measuring cups or kitchen scale
Step-by-Step Instructions
1. Prepare the Oven
Preheat the oven to 180°C (160°C fan) or 350°F.
Grease and line a 2 lb loaf tin with baking paper.
2. Mix the Dry Ingredients
In a medium bowl, combine:
- Plain flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
Whisk until evenly mixed.
3. Coat the Fruit
Place the dried fruit into a bowl.
Add 1 tablespoon of flour and toss until lightly coated.
This helps prevent the fruit from sinking during baking.
4. Cream the Butter and Sugar
Beat the softened butter and caster sugar until pale, fluffy, and creamy.
This usually takes about 3–4 minutes.
5. Add the Eggs
Add the eggs one at a time.
Beat well after each addition.
Mix in the vanilla extract.
6. Combine the Batter
Add half of the flour mixture.
Mix gently.
Pour in the milk.
Add the remaining flour mixture.
Mix only until no dry flour remains.
7. Fold in the Fruit and Nuts
Using a spatula, gently fold in:
- Mixed dried fruit
- Chopped walnuts
- Chopped almonds
Avoid overmixing.
8. Fill the Loaf Tin
Pour the batter into the prepared loaf tin.
Smooth the top.
Sprinkle with extra walnuts, almonds, and a little brown sugar if using.
9. Bake
Bake for 55–65 minutes.
The loaf is ready when a skewer inserted into the centre comes out clean.
If the top browns too quickly, loosely cover with foil during the last 15 minutes.
10. Cool
Leave the cake in the tin for 10 minutes.
Transfer to a cooling rack and cool completely before slicing.
Why This Fruit and Nut Loaf Cake Is So Delicious
This loaf cake has the perfect balance of sweetness, moisture, and texture.
The butter creates a rich, tender crumb, while the dried fruit becomes soft and juicy during baking.
Walnuts and almonds add a pleasant crunch that contrasts beautifully with the fluffy cake.
Warm cinnamon and nutmeg provide a comforting aroma that fills the kitchen while baking.
The result is a bakery-style loaf that tastes even better the next day as the flavours continue to develop.
For more homemade baking ideas, check out the easy lemon drizzle loaf recipe, the classic butter cake guide, and the homemade date loaf recipe.
Tips & Variations for Fruit and Nut Loaf Cake
Use Room Temperature Ingredients
Butter, eggs, and milk combine more easily and create a smoother batter.
Coat the Fruit
A light coating of flour helps distribute the fruit evenly throughout the loaf.
Do Not Overmix
Mix only until the ingredients are combined.
Overmixing can make the cake dense.
Measure Flour Correctly
Spoon the flour into the measuring cup and level it.
Too much flour creates a dry loaf.
Try Different Dried Fruits
Mix and match favourites such as:
- Dates
- Cherries
- Figs
- Golden raisins
- Dried blueberries
- Chopped prunes
Change the Nuts
Use:
- Pecans
- Hazelnuts
- Pistachios
- Cashews
- Macadamia nuts
Add Citrus Flavour
Stir in:
- Orange zest
- Lemon zest
The fresh citrus brightens the rich flavours.
Make It Extra Spiced
Add a pinch of:
- Ground cloves
- Cardamom
- Allspice
- Ginger
Reduce the Sugar
Reduce the sugar slightly if sweeter dried fruits are used.
Make Mini Loaves
Divide the batter between smaller loaf tins.
Reduce baking time to around 30–35 minutes.
Storage & Serving
This loaf cake stays wonderfully moist for several days.
At Room Temperature
Store in an airtight container for up to 4 days.
Refrigerator
Keep refrigerated for up to 7 days.
Allow slices to reach room temperature before serving.
Freezer
Wrap individual slices tightly.
Freeze for up to 3 months.
Thaw overnight or at room temperature.
Serving Ideas
Enjoy with:
- A cup of tea
- Fresh coffee
- Warm milk
- Butter
- Cream cheese
- Honey
- Fruit preserves
- Fresh berries
- Greek yoghurt
Frequently Asked Questions About Fruit and Nut Loaf Cake
Can this loaf cake be made ahead?
Yes. It often tastes even better the following day.
Why did the fruit sink?
The fruit may not have been coated with flour or the batter was too thin.
Can self-raising flour be used?
Yes.
Skip the baking powder and baking soda if using self-raising flour.
Which nuts work best?
Walnuts and almonds provide excellent texture, but pecans and hazelnuts are also delicious.
Can fresh fruit be added?
Fresh fruit contains more moisture and may affect the texture.
Dried fruit gives the best results.
Can this recipe be made dairy-free?
Yes.
Use plant-based butter and dairy-free milk.
How can the loaf stay moist?
Avoid overbaking and store it in an airtight container once cooled.
Can the loaf be frozen whole?
Yes.
Wrap it well in cling film and foil before freezing.
Why is the cake dense?
Overmixing or adding too much flour can make the loaf heavy.
Can this recipe be made into muffins?
Yes.
Divide the batter into muffin cases and bake for 20–25 minutes.
Conclusion
This Fruit and Nut Loaf Cake is everything a homemade loaf should be—soft, moist, rich, and filled with juicy dried fruit and crunchy nuts in every slice. With simple ingredients, easy steps, and plenty of ways to customise the recipe, it is perfect for beginners as well as experienced home bakers. Serve it with tea, enjoy it as a snack, or share it with family and friends for a comforting homemade treat that everyone will love.