When the holidays are in full swing and time is tight, this Easy Christmas Loaf Cake is my go-to. It brings all the cozy flavors—warm spice, orange zest, and jeweled dried fruit—without any fuss or fancy equipment. It’s tender, aromatic, and drizzled with a simple citrus glaze that makes every slice feel celebratory.
Ready in about 45 minutes and perfect for about four generous servings, it’s a small-batch festive bake that fits weeknights, potlucks, and last-minute gifting. Inspired by classic fruitcake traditions from around the world but much lighter and quicker, this loaf is all comfort and cheer with minimal effort.
Why I Love These
It’s a fast, festive bake with bright citrus, warm spices, and tender crumb.
Pantry-friendly and no mixer required—the batter comes together in minutes.
I make it for cozy afternoons, easy gifting, or whenever I need a quick holiday dessert.
Ingredients
- 500 g mixed dried fruit ideally including mixed peel – see note
- Juice of 1 orange
- 100 ml sherry or brandy / whisky / gin / rum – or use apple juice if you want this to be alcohol free
- 100 ml boiling water
- 150 g butter softened plus extra for greasing
- 150 g soft dark brown sugar (or muscovado sugar)
- 2 large eggs
- 150 g self-raising flour (US – self-rising flour)
- 2 teaspoons mixed spice (or pumpkin spice)
- 1 teaspoons cinnamon
- 200 g glacé cherries halved
How To Make
- Place the dried fruit in a large saucepan. Squeeze over the juice of the orange and pour over the sherry and boiling water. Bring to the boil, then simmer for 10 minutes, stirring every couple of minutes. Leave to stand until needed.
- Preheat your oven to 160C / 140C fan / gas mark 3 / 325F. Line 2 x 1lb (450g) loaf tins with loaf tin liners.
- In a large mixing bowl, beat together the butter and sugar thoroughly.
- Add the eggs, one at a time, beating the mixture until smooth after each one.
- Gently fold in the flour, mixed spice and cinnamon until fully incorporated.
- Add the glacé cherries and the dried fruit, plus any remaining liquid from the saucepan. (There should be very little liquid left, as most of it will have soaked into the fruit or evaporated.) Stir gently until the fruit is evenly distributed.
- Tip the cake mixture into your prepared loaf tins and get them straight into the oven. Bake for 50 minutes to 1 hour or until a skewer, inserted into the middle of the cake, comes out clean. (I check every 5 minutes from 50 minutes. It usually takes 55 minutes in my oven.)
- Leave to cool for 10 minutes in the tin (or until cool enough to handle without burning your hands!), then remove the cake from the tin and allow to fully cool on a wire cooling rack… The cake should take approximately 2 hours from the time it comes out of the oven to cool fully. Do not decorate until completely cool!
Nutrition
This loaf is an occasional treat with a balanced profile for a dessert: moderate sugar, some fat for tenderness, and energy-dense dried fruit. Nuts add satisfying richness and a bit of protein, keeping slices more filling than a typical plain cake.
For lighter slices, reduce sugar slightly or swap part of the butter for yogurt. You can also use half whole-wheat pastry flour for extra fiber, or boost indulgence with more nuts and a thicker glaze.
Contains gluten, dairy, eggs, and tree nuts. Make it gluten-free with a 1:1 gluten-free baking flour, dairy-free with plant butter and milk, and nut-free by omitting nuts or using pumpkin or sunflower seeds.
Tips & Variations
- Make-ahead: Soak and chop the fruit the day before; store covered in the fridge so bake day is just mix, pour, and bake.
- Cocoa twist: Fold in a handful of chocolate chips and swap vanilla for a touch of coffee extract for a mocha-holiday vibe.
- Dietary option: Use gluten-free 1:1 flour and plant-based butter and milk; the loaf stays moist and slices cleanly.
Ways To Serve Them
- With hot tea, coffee, or mulled wine for an instant festive moment
- Warmed with a scoop of vanilla ice cream or cinnamon gelato
- With a smear of brandy butter, orange marmalade, or mascarpone
- As a brunch sweet alongside eggs, fruit, and salty cheeses
Proper Storage
- Fridge: Cool completely, then wrap snugly in parchment and place in an airtight container; refrigerate up to 4 days.
- Freezer: Freezes well; wrap the whole loaf or individual slices in plastic, then foil. Freeze up to 2 months and label with date.
- Reheat: For slices, microwave 10–15 seconds or bake at 300°F (150°C) for 5–8 minutes. To prevent drying, cover loosely or add a light drizzle of orange juice before warming.
Ingredients
- 500 g mixed dried fruit ideally including mixed peel – see note
- Juice of 1 orange
- 100 ml sherry or brandy / whisky / gin / rum - or use apple juice if you want this to be alcohol free
- 100 ml boiling water
- 150 g butter softened plus extra for greasing
- 150 g soft dark brown sugar (or muscovado sugar)
- 2 large eggs
- 150 g self-raising flour (US - self-rising flour)
- 2 teaspoons mixed spice (or pumpkin spice)
- 1 teaspoons cinnamon
- 200 g glacé cherries halved
Steps
- Place the dried fruit in a large saucepan. Squeeze over the juice of the orange and pour over the sherry and boiling water. Bring to the boil, then simmer for 10 minutes, stirring every couple of minutes. Leave to stand until needed.
- Preheat your oven to 160C / 140C fan / gas mark 3 / 325F. Line 2 x 1lb (450g) loaf tins with loaf tin liners.
- In a large mixing bowl, beat together the butter and sugar thoroughly.
- Add the eggs, one at a time, beating the mixture until smooth after each one.
- Gently fold in the flour, mixed spice and cinnamon until fully incorporated.
- Add the glacé cherries and the dried fruit, plus any remaining liquid from the saucepan. (There should be very little liquid left, as most of it will have soaked into the fruit or evaporated.) Stir gently until the fruit is evenly distributed.
- Tip the cake mixture into your prepared loaf tins and get them straight into the oven. Bake for 50 minutes to 1 hour or until a skewer, inserted into the middle of the cake, comes out clean. (I check every 5 minutes from 50 minutes. It usually takes 55 minutes in my oven.)
- Leave to cool for 10 minutes in the tin (or until cool enough to handle without burning your hands!), then remove the cake from the tin and allow to fully cool on a wire cooling rack… The cake should take approximately 2 hours from the time it comes out of the oven to cool fully. Do not decorate until completely cool!
Nutrition (per serving)
- Calories: 394 kcal
Notes
- Make-ahead: Soak and chop the fruit the day before; store covered in the fridge so bake day is just mix, pour, and bake.
- Cocoa twist: Fold in a handful of chocolate chips and swap vanilla for a touch of coffee extract for a mocha-holiday vibe.
- Dietary option: Use gluten-free 1:1 flour and plant-based butter and milk; the loaf stays moist and slices cleanly.