Go Back

A moist, tender fruit cake filled with warm spices, candied fruit, and toasted nuts, finished with smooth cream cheese frosting.
Print Recipe
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.33 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.33 cup warm water
  • 0.5 cup milk
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup candied mixed peel
  • 0.5 cup chopped pecans or walnuts, toasted
  • 4 ounces cream cheese, softened
  • 1.5 cups powdered sugar, sifted
  • 2 tablespoons heavy cream

Equipment

  • Loaf Pan
  • mixing bowls
  • hand mixer
  • Spatula

Method
 

  1. Preheat oven to 350°F and line a 9×4-inch loaf pan with parchment.
  2. Whisk flour, baking powder, salt, cinnamon, cloves, nutmeg, and ginger.
  3. Cream butter and brown sugar until light and fluffy.
  4. Add warm water, milk, vanilla, and eggs one at a time, mixing until smooth.
  5. Mix in dry ingredients just until combined.
  6. Fold in candied peel and toasted nuts.
  7. Pour batter into loaf pan and bake 40–50 minutes until a toothpick comes out clean.
  8. Cool completely, then beat cream cheese, powdered sugar, and cream to make frosting.
  9. Frost the loaf and slice to serve.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 320mgPotassium: 160mgFiber: 2gSugar: 30gVitamin A: 8IUVitamin C: 1mgCalcium: 6mgIron: 7mg

Notes

For a deeper flavor, let the loaf rest overnight before cutting. Frost only after completely cooled.

Tried this recipe?

Let us know how it was!