Rustic English Fruit Cake with Nuts and Rum Glaze Loaf
English Fruitcake
A rustic English fruit loaf studded with dried fruits and nuts, gently spiked with rum.
Nutrition (per serving)
This English fruit cake is the kind of loaf I love to bake when cool weather arrives — warm brown, rustic in appearance and packed with plump dried fruits and toasted nuts. The texture is dense but tender, and each slice reveals a jewel-like filling that tastes comforting with a hint of spiced citrus and a gentle touch of rum.
It’s an easy recipe to make ahead: soak the fruit for extra depth, fold everything together without overmixing, and bake low and slow for an even crumb. Serve thin slices with tea or coffee, or wrap and age the loaf for a few days to let the flavors mellow and deepen.
Ingredients
- Mixed dried fruit (raisins, currants, chopped apricots & dates):2 cups
- Chopped toasted walnuts:1 cup
- Unsalted butter, softened:1/2 cup
- Packed dark brown sugar:3/4 cup
- Large eggs:2 pieces
- All-purpose flour:2 cups
- Baking powder:1 tsp
- Ground cinnamon:1 tsp
- Ground nutmeg:1/4 tsp
- Salt:1/2 tsp
- Orange zest:1 tbsp
- Orange juice (or apple juice):1/3 cup
- Dark rum (or extra juice for alcohol-free):3 tbsp
- Milk:1/4 cup
- Vanilla extract:1 tsp
- Molasses (optional, for color and depth):1 tbsp
- Slivered almonds (for top, optional):2 tbsp
Instructions
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Place the mixed dried fruit in a bowl with the orange juice and rum; stir, cover, and let sit for at least 1 hour or overnight in the refrigerator for extra flavor.
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Preheat the oven to 325°F. Line a 9x5-inch loaf pan with parchment, allowing an overhang, and lightly butter the paper.
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In a large bowl, cream the softened butter and packed brown sugar until light and slightly fluffy, about 2–3 minutes.
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Beat in the eggs one at a time, then add vanilla and molasses (if using) and mix until combined.
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In a separate bowl whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
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Fold the dry ingredients into the wet mixture in two additions, alternating with the milk, mixing just until incorporated—avoid overmixing.
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Drain any excess liquid from the soaked fruit, then gently fold the fruit, orange zest, and toasted walnuts into the batter.
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Spoon the batter into the prepared loaf pan, smooth the top, and sprinkle slivered almonds if using.
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Bake on the middle rack for 75–95 minutes, or until a skewer inserted into the center comes out with a few moist crumbs (cover loosely with foil if the top browns too quickly).
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Remove from the oven and let the loaf cool in the pan for 15 minutes, then lift out using the parchment overhang and cool completely on a wire rack.
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If desired, brush the warm loaf with a tablespoon of extra rum or orange juice to keep it moist, then wrap tightly once cool. Slice thinly to reveal the rich, fruit-studded interior.
Tips & Notes
- Toast the nuts before chopping to deepen their flavor and prevent them from going soggy in the loaf.
- Soak the fruit overnight for the best depth of flavor; for an alcohol-free version use extra orange or apple juice.
- Test doneness with a skewer near the center—a little moist crumb is good; a wet batter means it needs more time.
- Store wrapped at room temperature for several days, or freeze sliced portions for longer keeping; aging the loaf wrapped for a few days mellows the flavors.
