Honey Fruit Cake Loaf

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Honey Fruit Cake Loaf

A soft, fragrant loaf filled with sweet dried fruits and natural honey

This Honey Fruit Cake Loaf is gently sweet, beautifully moist, and perfect for tea time or breakfast. Honey and brown sugar give it depth, while orange zest adds a fresh aroma. The loaf keeps well and tastes even better the next day.

Ingredients

Dry Ingredients

  • All-purpose flour — 2 cups (250 g)

  • Baking powder — 1 teaspoon

  • Baking soda — ½ teaspoon

  • Mixed spice or ground nutmeg — 1 teaspoon

  • Salt — a small pinch

Wet Ingredients

  • Melted butter or vegetable oil — ½ cup
    (113 g butter or 120 ml oil)

  • Honey — ½ cup

  • Brown sugar — ½ cup (100 g)

  • Eggs — 3 large, room temperature

  • Vanilla extract — 1 teaspoon

  • Orange zest — 1 teaspoon (optional)

  • Fresh orange juice — ¼ cup (60 ml)

Fruits

  • Mixed dried fruits — 1½ cups (200–220 g)
    (raisins, sultanas, cherries, pawpaw, pineapple, cranberries — choose any mix)

  • All-purpose flour — 2 tablespoons (for coating fruits)

Step-by-Step Instructions

1. Prepare the Pan and Oven

  • Preheat the oven to 170°C (340°F).

  • Line a standard loaf pan with parchment paper or lightly grease it.

2. Prepare the Fruits

  • Place the dried fruits in a bowl.

  • Toss with 2 tablespoons of flour to help them stay evenly distributed in the cake.

  • Set aside.

3. Mix the Wet Ingredients

  • In a large mixing bowl, combine:

    • Melted butter or oil

    • Honey

    • Brown sugar

  • Mix until smooth.

  • Add the eggs one at a time, mixing well after each addition.

  • Stir in vanilla, orange zest (if using), and orange juice.

4. Mix the Dry Ingredients

  • In a separate bowl, sift together:

    • Flour

    • Baking powder

    • Baking soda

    • Mixed spice or nutmeg

    • Salt

5. Combine the Batter

  • Add the dry ingredients to the wet mixture.

  • Gently fold using a spatula until just combined.

  • Do not overmix; the batter should be smooth but thick.

6. Add the Fruits

  • Fold the floured fruits into the batter gently until evenly distributed.

7. Bake the Cake

  • Pour the batter into the prepared loaf pan.

  • Smooth the top evenly.

  • Bake for 45–55 minutes, or until a skewer inserted into the center comes out clean.

8. Finish and Cool

  • Remove the loaf from the oven.

  • While still warm, brush the top with 1 tablespoon of warm honey for extra moisture and shine.

  • Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Serving & Storage

  • Slice and serve plain or with butter

  • Keeps well at room temperature for 3 days

  • Refrigerate for up to 1 week in an airtight container

Helpful Tips

  • Room-temperature eggs help create a smooth batter

  • You can replace orange juice with apple juice if desired

  • For extra texture, add chopped nuts (optional)

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