This traditional fruitcake loaf is a classic recipe passed down through generations. Made with butter, sugar, eggs, flour, lemon zest, raisins, and chopped walnuts, it’s moist, aromatic, and perfect for Christmas.
This is a simple, old-fashioned recipe that uses the creaming method for a light texture and flour-coated raisins to keep them from sinking. Whether you serve it for the holidays, with tea, or as a sweet treat any day of the year, this English-style fruitcake loaf always turns out delicious.
Ingredients (US cups + grams)
For one medium loaf (22–26 cm / 9×5 inches)
- ⅔ cup (150 g) unsalted butter, softened
- ¾ cup (150 g) sugar
- 3 eggs
- 2 cups (250 g) self-rising flour
- 1 teaspoon baking powder
- ½ cup raisins (floured to prevent sinking)
- ½ cup chopped walnuts
- Zest of 1 lemon
- 1 tablespoon cognac or rum (optional)
Instructions
- Cream the butter and sugar until light and fluffy.
- Add the 3 eggs, one at a time, mixing well after each addition.
- Sift the self-rising flour with the baking powder and fold it into the batter.
- Add the raisins (previously coated in flour), chopped walnuts, and lemon zest.
- Add a splash of cognac or rum for extra flavor.
- Pour the batter into a greased and floured loaf pan.
- Bake at 320–340°F (160–170°C) for 45–55 minutes, or until a toothpick comes out clean.
- Let it cool on a wire rack before slicing.
Tips for Best Results
- Coat raisins with a little flour so they stay evenly distributed.
- Add 1 tablespoon of honey for extra moisture.
- Use orange zest instead of lemon for a citrus twist.
- If using a dark metal pan, bake at the lower temperature (320°F).
Variations
- Fruit Mix Version: Replace some raisins with candied fruit mix.
- Walnut-Only Version: Skip the raisins and use only walnuts.
- Chocolate Swirl: Mix 2 tablespoons of cocoa into half the batter for a marble loaf.