Traditional vegan fruit loaf is an old-fashioned fruit cake or tea-bread style bake. It is super easy to prepare and is just like the old-fashioned fruit loaf that grandma would have baked from her homely vintage kitchen. This fruit cake recipe will surely become a keeper as it easily produces such a lovely, tasty egg-free fruit cake that everyone will love.
Origins Of Fruit Cake
Surprisingly fruit cake has been dated back to the middle ages. But it wasn't until the 18-19th Century that humans began baking fruit cakes to mark special occasions such as weddings and other festivities. Nowadays, many countries around the world have their own variation of fruit cake which are often baked for celebrations.
Vegan Fruit Loaf Cake
This vegan fruit cake is ideal for enjoying as part of a New Years Eve or Scottish Hogmanay buffet spread as well as enjoyed with a Scots Robert Burn's dinner.
Being Scottish, fruit cake was always part of our new years celebration along with shortbread and madeira cake. That trio always signalled the new year was approaching.
And of course this cake is ideal for a vegan Christmas cake or even for an Easter time Simnel cake. Simply bake in a round pan if preferred.
The aroma of this fruit cake baking and that first bite instantly feels and tastes like Christmas. The combination of spices in this fruit cake just make for the perfect festive bake.
This recipe for vegan fruit loaf cake is a super-moist beautifully spiced teatime treat that will easily become one of your go-to-staple recipes.
I always bake this cake whenever I have visitors as it is the most requested bake.
The dried fruit is stewed before baking which is a traditional method that achieves such a yummy, moist and deeply flavoured fruit cake. Its so worth the extra effort.
How To Prepare
Bring to a simmer and cook for 10 minutes.
Switch off the heat but leave the pan for a further 5 minutes.
Remove the pan from the heat and cool for 20-30 minutes.
Add the apple sauce and mix.
Tip in the cinnamon, mixed spice (pumpkin/apple spice mix), ground nutmeg and ground cloves. Stir together.
Scoop the dried fruit mixture into the flour mixture.
Stir until its all just combined.
Level the top so that it is equally distributed.
Bake for 50-70 minutes or until golden and a skewer popped into the middle comes out clean.
Cool in the pan for 20-30 minutes before removing and cooling completely.
Recipe Notes
It will likely keep well for a few more days if well wrapped and kept in a cool, dry place.
Traditionally fruit cake would be the most popular cake to always have available in the cake tin ready for any spontaneous visitors who may suddenly appear.
Absolutely!
This vegan fruit cake recipe freezes beautifully.
Simply wrap well in food and freezer safe wrap and freeze for 4-5 months.
Remove the wrappings before defrosting to room temperature.
Freezing single slices makes it easy to pull out one or two slices as required.
Of course.
Slices of fruit cake can be refreshed or warmed through by popping into a warm oven for a few minutes.
Or toast slices of fruit cake within a non-stick skillet/fry pan, under an oven grill, in a toaster or on top of a hotplate such as a flat panini machine.
A small pat of vegan margarine or butter can be melted over the warmed fruit cake or spread with a little fruit jam. Delicious for breakfast, brunch or Afternoon tea.
Yes. Preparing the dried fruit in advance is not only a brilliant time saver but it will result in deliciously plump and moist dried fruit.
Simmer the dried fruit the day before or a few hours in advance and just leave the dried fruit within the saucepan, with a lid on, until required.
Yes.
For an extra special vegan fruit cake for those extra special occasions add a tasty topping.
A few ideas:
* A sticky glaze: Use 1-2 tablespoons of jam/preserve (fruit jelly in the US) and 1-2 teaspoons or water. Whisk these two ingredients together with a fork. Using a pastry brush or spatula spread out over the loaf. Ginger preserve makes for an especially tasty glaze.
* Alternatively, prepare a water icing to pour over. Use about 4 tablespoons of sifted icing/powdered sugar and add tiny drops of water until you mix up the right consistency to drizzle over the loaf. For lemon or lime drizzle just add freshly squeezed lemon or lime juice in place of the water. If you don't have a lemon juicer you can easily use a tablespoon to dig into the fruit, turning it around until all the juice has been extracted.
* For a vegan cream cheese frosting check out the easy recipe over on our pumpkin spiced fruit cake post (check out the recipe notes below the cake recipe for cream cheese method)
Definitely!
If you have a favourite dry spice mix that you generally use for cakes then do use that if preferred.
This recipes uses dried ground cloves and dried ground nutmeg but these can be replaced with the same quantities of extra mixed spice powder or similar. Or replace those two spices with ginger powder.
Mixed spice powder may be difficult to obtain outwith the UK so sub this ingredient for apple pie spice mix or pumpkin spice mix.
Any dried fruit in any combination is perfect.
For larger pieces of dried fruit do chop these up into smaller pieces.
Packets of ready prepared dried fruit mixes intended for baking are perfect and these often contain dried fruit peel as well, so add zesty pops of flavour to the finished bake.
For a tropical fruit cake add some dried mango and dried papaya.
Other dried fruits that are ideal:
* dried dates
* dried apple
* dried pear
* dried apricots
* sultanas (golden raisins)
* raisins
* currants
* goji berries
* cranberries
* dried blueberries
* prunes
* figs
* dried bananas (the soft variety not hard banana chips)
* small amounts of dried lemon, lime, grapefruit, orange peel
Yes!
I have prepared this fruit cake recipe as gluten-free many times and it has been perfect each time.
To convert this recipe to gluten-free simply replace the flour with a gluten-free plain or self-raising blend (such as the Dove's Farm brand).
If using a gluten-free plain flour blend mix through 2 teaspoons of gluten-free baking powder.
Also add a ¼ teaspoon of xanthium gum as this helps hold the cake crumbs together. I have prepared this cake recipe without the xanthium gum and the cake proved too difficult to achieve clean slices as it was just too crumbly.
If your cake batter looks too dry before adding to the loaf pan, stir through a few tablespoons of plant milk to loosen it up as gluten-free flour tends to be more thirsty and soaks up liquid faster.
Any ready prepared apple sauce from the supermarket is fine for this fruit cake, either smooth or small cubed apple sauce, etc, as long as the ingredients are vegan friendly.
Or prepare your own apple sauce with just a few every day eating apples and a few tablespoons of water.
To easily make your own apple sauce, chop 3 medium sized eating apples into cubes and stew the apples in a few tablespoons of water until soft. The exact amount of water depends on your apples.
Mash the apples with a potato masher or fork.
More Traditional Fruit Cake Recipes
📖 Recipe
Vegan Fruit Loaf Cake
Equipment
- 1 kg/ 2Ib loaf pan plus greaseproof/baking paper to line if necessary
- non-stick saucepan or similar
- Mixing bowl
Ingredients
- 225 grams self-raising flour sieved, or plain/all-purpose flour with 2 teaspoons of baking powder sieved through
- 225 grams soft brown sugar or caster, granulated sugar
- 160 millilitres plant-based milk [¾ cups]
- 450 grams dried fruit mix Use any combination of dried fruit: packet of mixed dried fruit, or a mix of currants, sultanas, raisins, dates, cherries, figs, prunes, pineapple, papaya, mango, apple, apricots, etc. [3 ¾ cups]
- 130 grams apple sauce To easily make your own apple sauce chop into small pieces 3 eating apples and stew in a tablespoon or 2 of water till soft. Mash up with a potato masher or fork. [½ cup]
- 100 grams vegan margarine or vegan butter [½ cup]
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice or pumpkin/apple spice mix powder
- ¼ teaspoon ground nutmeg or replace with ginger powder
- ¼ teaspoon ground cloves replace with ginger powder or extra mixed spice
Instructions
- Place the dried fruit, margarine, sugar, and milk in a saucepan. Over a medium heat bring to the boil, stirring frequently.
- Lower the heat and simmer gently for 10 minutes. Turn off the heat but leave the saucepan on the cooker for another 5 minutes.
- Take your saucepan of the heat and leave to cool for 20 minutes.Mix though the apple sauce.
- Preheat the oven to 150 Fan/170 Celsius/ Gas mark 3/ 300 Fahrenheit. Prepare your loaf pan or baking tin by lightly greasing and lining with baking paper.
- Sieve the flour and spices into a mixing bowl.Scoop the dried fruit mixture into the flour.Stir until just combined.
- Spoon the cake batter into your loaf pan. Level down the surface.
- Place on the middle shelf of your oven and bake for 50-60 minutes. [Depending on your oven the cake may take another 10 minutes or so]. Check after 45 minutes to see how its going. My cake was baked after 50 minutes using an electric oven.Cake will be ready when it is golden brown and a skewer or knife poked through into the loaf comes out clean.
- Cool the cake within the loaf tin for at least 20-30 minutes. Gently tip the cake out and peal the baking paper off. Leave to cool on a wire rack.
Notes
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Always bake the fruit cake on the middle or lower rungs of your oven as placing too high in the oven can cause the dried fruit to burn.
- Don't open your oven door to check on the fruit cake until at least 45 minutes has passed as opening sooner could cause your cake to sink a little.
- This fruit cake can be stored for up to 7 days, wrapped in kitchen foil or parchment paper and placed in an air-tight container. Possibly a few days longer.
- Fruit cake freeze beautifully. Wrap each individual slice or place a piece of parchment paper between each slice and freeze for up to 3 months.
- Defrost at room temperature with the wrapping removed.
- Toasted fruit cake slices are amazing for breakfast! Especially with a pat of vegan margarine or butter melted over.
- Spread some peanut-butter, mashed banana, fruit jam (jelly) over a slice of fruit cake for a filling snack.
- To convert this current recipe to gluten-free simply replace the flour with a gluten-free plain or self-raising blend (such as the Dove's Farm brand). If using a gluten-free plain flour blend mix through 2 teaspoons of gluten-free baking powder. Also add a ¼ teaspoon of xanthium gum as this helps hold the cake crumbs together. If your mix looks too dry before adding to the baking pan mix through a few tablespoons of plant milk to loosen it up as gluten-free flour tends to be more thirsty and soaks up liquid faster.
Nutrition
Comments
Do let us know what you think of our fruit cake recipe. It's one of our all-time family favourites and we know many of you love it too! Drop us a comment below. All feedback is very much appreciated. All the best, Jacq x
Rach says
If I want to use this recipe for a bigger tin, how do I adapt baking time please?
Jacq says
Hi Rach, I haven't tried this recipe with a bigger tin so I can't say for sure. It will likely take a little while longer to bake, so keep a close watch as it bakes. It will be ready when it's firm on top and a skewer comes out clean.
Colleen Garnett says
Vegan Fruit Loaf Cake….just beautiful, super moist! I added a tot of brandy to the mix prior to baking. Definitely my new recipe for Christmas cake 🎄🤗
Jacq says
So glad you love the fruit cake! Hope you have a lovely Christmas x
Diane Mills says
I made the Vegan Fruit Loaf Cake at Christmas and will bake again for Easter! We loved it!!
No need to wait for a holiday!!
Jacq says
Thanks Diane! Aww thats great to read.Thanks so much for taking the time to send your lovely message. I'm very happy you all loved the fruit cake. I agree there is no need to wait for a holiday! This fruit cake is a year round staple in our home. Jacq x
Dave Lewin says
I make this all the time for my Vegan wife, it’s fantastic, we add orange peel to ours amongst other things, it’s highly adaptable. Thanks for the recipe easily a 5 star from us.
Jacq says
Aww that's so lovely you bake this fruit cake for your vegan wife. Thanks very much for your lovely comment x
Tayla says
Hi
Can I omit the sugar and make this a refined sugar free recipe? Would I need to replace it with anything or can I just leave out?
Thank you, can’t wait to bake this!
Jacq says
Hi Tayla, The sugar adds to the moisture and texture of the fruit cake, as well as the sweetness, so if it was replaced it would have to be with an alternative most likely an unrefined sugar such as coconut or date sugar. I've baked with those types of unrefined sugar before and I think it would work fine with this cake. Alternatively, you could bake our free-from gluten-free fruit cake which uses orange juice, dates and dried fruits as natural sweeteners and does not contain added fat. Do let us know how you get on with your cake, Jacq x
Sandra says
Third time making this cake, it’s a favourite in our household. I have substituted the plant milk for brandy and had the fruit sitting in the brandy for a week. Is it possible to keep this cake for a month if I keep feeding it with brandy. I would really love to serve it on Christmas Day??
Thanks for this amazing recipe 😆
Jacq says
Hi Sandra,You’re most welcome! As the fruits were soaked in brandy and you will also be feeding the cake then I would think it would keep until Christmas wrapped in a layer of baking paper and a second layer of kitchen tin foil, and stored in a cake tin or food container, as the brandy should preserve the cake nicely. Hope you have a lovely Christmas, Jacq x
Trish says
found it needed an additional 30 minutes cooking time, but my goodness it was worth it. A gorgeous, moist fruit cake. Will defo be making again.
Jacq says
Hi Trish, So glad you enjoyed the fruit cake! I would expect that different cookers and altitudes would result in differences in the baking times so its interesting to know that you needed an extra 30 minutes, and the cake was still lovely and moist. Thanks for letting me know I appreciate it, Jacq x
Julie Arthur says
I love this recipe and have several orders from my customers for Christmas. how much brandy do I need to add to ensure a longer shelf life and do I need to add to the ingredients or could I just drizzle it over? x
Jacq says
Hi Julie, Glad you love the fruit cake! You could replace some of the milk with brandy at the beginning of the recipe when the milk is added, and then drizzle more brandy over the cake to feed it as you would normally feed a fruit cake. For the first feed - about an hour after the cake comes out the oven brush 1-2 tablespoons of brandy over the surface with a pastry brush. Another step is that you could pre-soak the dried fruits overnight in some brandy [maybe about a quarter cup or 60ml or however much you feel is a good amount] and then drain any remaining brandy before adding the dried fruits to the recipe. The drained brandy could be added to the saucepan along with the dried fruits etc, and then reduce the milk by however much brandy you add. This could add an additional step to help preserve the fruit cakes. Others have used brandy and sherry with this fruit cake, scroll down through the comments to see what they did. Hope that helps. Any other questions just ask. Thanks! Jacq x
Terezia Tomlinson says
Wow I made this loaf and OMG. it was soft moist and delicious. best fruit loaf I have ever eaten. thank you for sharing this recipe.
Jacq says
So glad you loved the fruit loaf cake! I do appreciate you coming back to comment x
Ruth says
Made several of these for fundraising events and everybody raves about it and wants the recipient when they are having vegan visitors.
Jacq says
That's so good to read! Thanks for your lovely comment. I love the idea of our favourite cake being enjoyed by others x
Laraine Quinton says
I’ve just put my third vegan fruit loaf in the oven. It’s loved by all, even the non vegan’s
Jacq says
That's great to read! So happy everyone is loving the fruit loaf cake 🙂
Paul Keys says
My wife needed cake for herself and colleagues at work, one of whom is a vegan. Rather than just provide a vegan option for them, (what a naff idea that is), she decided to source a vegan cake for everyone to try, so I followed your recipe, and made this. Utterly delicious, and enjoyed by all, vegan and non vegan alike. It’s now one of my go to recipes. The ingredients were all very easy to source (Sainsburys). We love it.
Jacq says
Wonderful! I am always so happy to read when someone else has discovered how much they love this vegan fruit loaf cake, especially when its been shared with others. Thanks so much for popping back and commenting x
Jacqui says
Amazing cake and so enjoyed an admired by vegans and non vegans. I've added brandy it works well but was thinking of soaking the fruit in QC Cream (sherry) have you any idea whether this would work?
Jacq says
So glad you all enjoy the fruit cake. I would think you could soak the dried fruit a day or so before you use them for the recipe, and if any liquid is left over then just drain it and add it to the recipe along with the milk, though maybe reduce the milk by however much sherry you may have left so that the liquid quantity stays about the same. Although, it will make an extra moist cake as the fruits will have been pre-soaked then stewed, so the cake may need a few extra minutes baking. Hope I've explained that so it makes sense! Just ask if I haven't! Do let us know how you get on 🙂
Jacqui says
Thank you, I'm actually cooking the cake now, have a great Christmas and New year!
Jacq says
Brillant! Happy Christmas and hope you have a wonderful new year x
Jacqui says
It was absolutely delicious with the sherry thank you and yes it was very moist I actually making it again right now as hubby is (and me) addicted to it. Everyone loved it at Xmas too, I do use brandy sometimes we was given a bottle of QC Sherry and we don't like it, I hate waste so its great to add to the fruit cake instead of milk.
Jacq says
Wonderful! Sounds so tasty. This fruit cake is my all-time favourite as well. Very happy that others are also loving it so much.
Reet says
Can I make this cake without apple sauce? Is there an alternative (jam?) you can recommend?
Thank you
Jacq says
Hi,
Thanks for your question. I have not tried fruit jam but it could possibly work. Perhaps the same amount of mashed banana would work? I have tried mashed pumpkin and that has worked fine. I just used an ordinary pumpkin from the supermarket [the ones on sale during Halloween in the UK] and stewed pumpkin chunks until they were very soft in just enough water to avoid the pumpkin sticking to the pot. Drain any excess liquid and mash well or puree the pumpkin with a blender after removing excess water. Then use the same amount of pumpkin to replace the apple sauce. If your trying to avoid shop-bought apple sauce you could make some home-made apple sauce, just follow the same method as cooking the pumpkin, and that way all your adding to the cake is simply apple. The apple sauce is not a prominent flavour once the cake is baked so even if you dislike apples, the fruit cake will just taste like a yummy fruit cake and not an apple cake. I am curious to see if the jam would work so will give it a go and will update the post if successful, although if you give it a go with jam before I do then please pop back and let us all know how you got on. Thanks so much x
Jacqueline says
I didn't have mixed fruit so just used sultanas, but this was delicious, and so easy to make. I might try some of the variations suggested - walnuts, brandy -next time. Thank you for the recipe.
Jacq says
Great! Glad you enjoyed the fruit cake. Any dried fruit works with this recipe. I have used a mix of dried papaya, mango, and pineapple for a tasty tropical fruits kind of cake, and instead of plant milk a nice fruit tea can be used to replace it. The recipe is very versatile 😊
Sandra B says
Everyone loves it. I used Brandy instead of plant milk. Yummy
Thanks
Jacq says
Great! So happy everyone loves the fruit cake, and good to know it works with brandy too x
Sarah Thompson says
Hi, do you think I could replace the brown sugar with ripe bananas and the butter with coconut oil please?
Thank you.
Jacq says
Hi Sarah! I have not tested the fruit cake with bananas and coconut oil but I don't see why it couldn't work. Will give it a go and let you know, but if you try before I do then please let us know how you get on 🙂
Jacq says
Hi Sarah, I have not tried those combinations but would also like to know if they would work. I will give it a go and let you know how I get on. Thanks!
Heather Smith Thomassen says
Made this for a friend. I really don't like fruit cake but had to try some to be sure it had worked well. I went back for a second slice. I still don't like fruit cake in general but absolutely loved this! I had to cook i for quite a bit longer than suggested but it was perfect. I used plain spelt flour, as I am wheat intolerant, with the added baking powder and xanthium gum as specified. I want to try it with dried pears next time - would like to replace the plant milk with a brew of earl grey tea - what do you think?
Jacq says
Hi Heather! So happy you love the fruit cake even though your not an actual fan of fruit cake! That's interesting that you used spelt flour, I think I will give this a go as well as I have been thinking of trying some spelt flour in my baking, so thanks for the great idea. As for the cake cooking longer it could be because of the change in flour, different ovens, different altitude, etc so many different variables, so cooking times are always just a guidance. I think dried pears chopped up, would be great for the fruit cake as any dried fruit will work. I once used a tropical dried fruit mix that included dried pineapples and papaya and it was very tasty, and chopped dates are always a nice addition to this fruit cake. And yes a brew of earl grey tea instead of the milk, would also work as I have baked the fruit cake with chai tea and fruit teas before and it worked well. Although perhaps make the tea an extra strong one so that the flavour has more of a chance to be picked up.
Heather Smith Thomassen says
Thanks for your reply. I haven’t tried the alternatives yet as everyone I’ve made the cake for loves it so much that I just keep making the same again! The best comment so far: “This is SERIOUSLY good cake”
One question though. I make cakes for an elderly gentleman who takes a while to get through a cake, so I have to slice and wrap each piece individually to fit into a freezer box. Tray bakes are so much easier to pack and freeze. Is it possible to convert this recipe to a tray bake and how would I go about it, please? This would also apply to other of your recipes that aren’t already tray bakes. I’m a bit restricted, too on using icing and jam as he mustn’t have too much sweet stuff.
Jacq says
You're very welcome! Those comments are so appreciated! Leave the traybake issue with me and I will see what can be done. Thanks again x
Kelly says
this is one of the nicest fruit loaves I've ever made. Absolutely delicious. I added chopped walnuts which worked a treat.
This won't be the last time I bake it, that's for sure.
Jacq says
Thanks so much! So glad you enjoyed the fruit cake. Good to read that walnuts worked well as an addition x
Ruby says
can we make this with alcohol?
Jacq says
Hi Ruby, Yes alcohol such as Brandy works great with traditional fruit cakes. You could possibly replace some of the plant milk with alcohol or even all of the milk, or feed the cake with some alcohol after baking. To feed the cake you just poke little holes over the baked cake and then drizzle a few tablespoons of alcohol over. Alternatively glaze the cake with a few tablespoons of say ginger preserve [jam] mixed with a few tablespoons of alcohol, and then brush this over the top of the baked cake either while it is warm or cooled. To make the jam or preserve easier to spread, it can be gently warmed up in a saucepan with the alcohol stirred through. x
Jacqui says
Kelly I make this all the time and put brandy in it, please can you let me how much walnuts you put in, ie weight?
Sue says
I love walnuts in fruit cake, would this work well with your fruit loaf recipe please?
Jacq says
Hi Sue, yes I would think some chopped walnuts would work fine as others have tried and enjoyed the result x
Tara says
hi, I am lacto vegetarian and was wondering if I can replace the plant based milk with normal semi or full milk?
Jacq says
Hi Tara, Yes you can sub the plant based milk for your usual milk x
Jane Pilling says
Tried this recipe for a Vegan Wedding Cake in addition to a Fruit Wedding Cake I have made. Made half the amount as only needed a 4" square tin. Worked out perfectly, thank you. Used Marzipan & Fondant Icing on top as both were Vegan. Also surprised to find Stork marg is now Vegan. Thank you xx
Jacq says
Oh that's amazing that you used the fruit cake recipe as part of a wedding cake. Vegan marzipan and fondant sounds delicious! Hope the wedding went well and everyone loved the cake 🙂
Jacquie says
Amazing, slightly improved by a slug of whiskey into the fruit and leaving for a few minutes before starting the recipe
Jacq says
That sounds like a great idea, happy you liked the fruit cake. I can imagine a little brandy soaked through the dried fruit before the recipe, would be lovely for the festive season x
Roslyn Tucker says
I’m looking forward to to trying more of your vegan recipes too.
Regards Roslyn
Jacq says
Thanks for your lovely messages. Hopefully you find lots of interesting tasty recipes. Will look forward to reading how you got on 🙂
Roslyn Tucker says
Wow! this recipe for vegan fruit cake is so absolutely lovely! The aroma of the lovely spices wafting around the kitchen, are gorgeous and glorious.
Thank you so much
Jacq says
You are very welcome. So glad you enjoyed the fruit cake! It is certainly one of my favourite recipes to bake and I agree the aromas are so good. Really comforting 🙂
Emma says
I don’t use self rising flour. How much baking powder/soda should I use?
Thanks 😊
Jacq says
Hi Emma, Thanks for your comment. Two teaspoons of baking powder/soda will be perfect, just sieve and mix it into the plain or all-purpose flour 🙂
Claudia says
Super moist looking fruit cake, I just cant wait to try this!
Jacq says
Let me know how it goes when you make the cake 🙂
Caroline MacGregor says
Can I use gluten free flour? Can I freeze whole cake?..
Many thanks
Jacq says
Hi! Yes you can use gluten-free flour but I would add 1/4 tsp of xanthium gum as I have tried this cake with a gluten-free plain or self-raising flour blend but without the xanthium and it is very crumbly. But with the xanthium it is much better to slice. And yes the cake can be frozen whole, I have frozen the cake many times and it copes really well. I would say up to 3-4 months well wrapped.
Sharmila Kingsly says
I usually bake for Christmas but not a vegan version.. This looks just perfect..Awesome bake!!
Jacq says
Definitely give this fruit cake a try. Non-vegans will never know its vegan as this cake tastes so good 🙂
Alison says
Who knew fruit cake could taste this good?! Saving this recipe for the holidays! Yum!
Jacq says
Thanks! This fruit cake is perfect for the holidays and no one will know that it is vegan. It just tastes so good 🙂
Biana says
Yum! This cake sounds lovely. Will be perfect with a cup of tea.
Jacq says
Perfect with a cup of tea...nothing better 🙂
Beth says
I do love a nice fruit cake and this looks so moist and delicious.
Jacq says
Thanks this fruit cake has the perfect amount of moistness! The stewing of the fruit adds so much 🙂
Beth says
So yummy! This fruit loaf cake is so addicting and so delicious! Can’t wait to make this again! Everyone loved this.
Jacq says
So glad you loved the fruit loaf. This recipe is a definite keeper 🙂
Andrea says
A perfect cake to go with afternoon tea or brunch.
Jacq says
Thanks! It certainly is 😀
Jacqui says
This cake is the absolute best fruit cake and it’s so popular amongst friends and family, love love love it🌱
Jacq says
So glad everyone loves the fruit cake 🙂 x
Claudia says
I am printing this out right now can't wait for to try this and that Pumpkin spice got me hooked !
Jacq says
Awesome! The spice mix is so tasty in this fruit cake 🙂
Sue says
Fruit cake is definitely a holiday tradition and now that I have a vegan family member I needed this recipe. Thank you, this works for everybody!
Jacq says
That's so good to read. I love cakes that everyone can enjoy 🙂
ANNE JENNINGS says
At last a really scrummy vegan fruit loiaf. Very moist. Everyone loves it. Thanks so much
Jacq says
Thanks! Really happy to read your comment. So glad everyone loved the vegan fruit loaf 🙂
Laura says
Really lovely fruit loaf. I added a mix of nuts too and it still turned out awesome.
Jacq says
So happy you enjoyed!Thanks for your lovely comment 🙂
Payel says
Appetizing !! Saved it !! Will definitely try this one ! 😊
Jacq says
Aww thanks! This is my family's favourite fruit cake. Hope you enjoy x