A good fruit cake is a winter staple in my home, but the Oil-Based Fruit Cake Loaf has become my trusted, go-to version for gatherings and surprise guests alike. Imagine a loaf so moist and tender, every slice packed with juicy dried fruits, toasty nuts, and a cheerful citrus aroma that lingers in your kitchen. Using oil instead of butter keeps things wonderfully soft and fresh for days—no dry, crumbly cakes here! This loaf is deliciously simple to whip up and even easier to make ahead. It’s a total crowd-pleaser, whether you serve it as a cozy afternoon treat or wrap it up as a sweet gift.

Oil-Based Fruit Cake Loaf Recipe - Recipe Image

Ingredients You’ll Need

Just the right blend of pantry staples transforms this straightforward loaf into something truly memorable. Every ingredient has a special role—some add flavor, others bring structure, and a few contribute that beautiful festive color or extra tender crumb.

All-purpose flour: The base of the loaf, providing the perfect structure so everything holds together.
Baking powder & baking soda: This pair ensures a lovely rise for a loaf that’s airy and never dense.
Cinnamon, nutmeg, mixed spice: These warming spices infuse the cake with cozy, classic fruit cake aroma and flavor.
Brown sugar: Adds moisture and a rich, caramel depth—so much more than plain white sugar.
Vegetable oil: The key to that signature moist crumb; oil keeps your Oil-Based Fruit Cake Loaf soft for days.
Eggs: Help to bind everything together and bring structure, fluffiness, and color.
Orange juice or milk: Each brings a unique touch; orange juice adds tang and brightness, milk adds creaminess.
Vanilla extract: Elevates the flavors and brings a soft, sweet aroma to the loaf.
Mixed dried fruits: The essential mix-in! Use your favorites—raisins, sultanas, currants, cherries, or even dates.
Mixed nuts: Optional, but they add texture and a toasty crunch that makes every bite exciting.
Orange and lemon zest: Freshly grated zest adds colorful flecks and an unbeatable citrus scent and flavor.

How to Make Oil-Based Fruit Cake Loaf

Step 1: Prepare the Wet Ingredients

Grab your largest mixing bowl and add the oil and brown sugar. Whisk them together until they’re smooth and slightly fluffy—this step sets the foundation for your loaf’s tender, moist crumb. Next, crack in the eggs one at a time, whisking well after each addition, then mix in the vanilla extract and freshly grated orange zest. Finally, pour in the orange juice or milk and give everything a good stir.

Step 2: Combine the Dry Ingredients with Spice

In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and mixed spice if using. These dry ingredients bring lift, warmth, and structure to your Oil-Based Fruit Cake Loaf. Take a quick moment to inhale the fragrant, spicy aroma—it’s already starting to feel like a celebration!

Step 3: Fold Wet and Dry Together

Add the flour mixture to your wet ingredients and gently fold everything together. Be careful not to overmix—just stir until most of the flour is incorporated. This gentle folding ensures your loaf will stay super light and tender.

Step 4: Add Fruits and Nuts

Toss your chopped dried fruits and mixed nuts in a tablespoon of flour to prevent them from sinking during baking. Fold them into the batter, making sure every spoonful is brimming with fruit and nutty goodness. The batter should look thick, luscious, and generously studded!

Step 5: Bake the Loaf

Pour the batter into a greased and parchment-lined loaf pan, smoothing the top evenly. Slide it into a preheated oven at 170°C (340°F) and bake for 55–65 minutes. You’ll know it’s ready when a skewer comes out with just a few moist crumbs. Let it cool in the pan for 15 minutes, then turn it out onto a wire rack. For an extra-glossy, moist finish, brush the top with a little more orange juice or syrup while it’s still warm.

How to Serve Oil-Based Fruit Cake Loaf

Garnishes

A classic approach is just to dust the top with powdered sugar for a snowy finish that looks wonderful on a holiday table. You can also drizzle a light citrus glaze, scatter extra chopped nuts, or add a few candied fruits for color and flair. The more festive, the better!

Side Dishes

Serve thick slices alongside a steaming mug of tea, dark coffee, or even mulled wine if you’re feeling extra indulgent. For a slightly decadent brunch, this Oil-Based Fruit Cake Loaf pairs beautifully with a dollop of whipped cream or vanilla yogurt and some fresh orange slices to highlight the citrus notes.

Creative Ways to Present

Embrace the gift-giving spirit by wrapping cooled slices or mini loaves in parchment tied with twine—ideal for hostess treats or neighborly surprises. If you want an elegant twist, try serving cubes of the loaf on a cheese board, paired with sharp cheddar and nuts for a truly memorable, sweet-savory experience.

Make Ahead and Storage

Storing Leftovers

One of the best things about the Oil-Based Fruit Cake Loaf is how it stays fresh longer than butter-based cakes. Once the loaf is fully cooled, wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to five days. The flavor actually improves as it sits!

Freezing

This loaf is perfect for making ahead. To freeze, wrap the cooled Oil-Based Fruit Cake Loaf in a double layer of plastic wrap, followed by foil. Label and freeze whole or in slices for up to three months. Thaw at room temperature overnight before serving—the texture will remain beautifully moist.

Reheating

If you love a warm slice, pop an individual piece in the microwave for 15–20 seconds or warm briefly in a low oven wrapped loosely in foil. The warmth brings out the spices and softens the crumb, making it even more irresistible.

FAQs

Can I use different dried fruits in my Oil-Based Fruit Cake Loaf?

Absolutely! Mix and match whatever combination you like—apricots, cranberries, figs, or even pineapple add wonderful color and flavor. Just aim for about two cups total for best results.

Is it possible to make this loaf nut-free?

It sure is! Simply leave out the nuts, or swap in extra dried fruit or even chocolate chips for a fun twist. The loaf will still be moist, flavorful, and satisfying.

What kind of oil works best in this recipe?

Light vegetable oils like canola or sunflower are perfect for an Oil-Based Fruit Cake Loaf because they won’t overpower the flavors. Olive oil can work in a pinch, but might add a stronger taste.

Do I need to soak the dried fruit first?

Not required, but you can if you prefer extra-plump, juicy fruit! Soak your dried fruit in orange juice or a splash of rum for 20–30 minutes, then drain well before folding into your batter.

How do I know when the loaf is perfectly baked?

When a skewer or toothpick comes out mostly clean with just a few moist crumbs (no wet batter!), your loaf is done. The top should be golden and spring back when lightly pressed.

Final Thoughts

If you’re ready for a no-fuss, always-moist, and beautifully spiced treat, this Oil-Based Fruit Cake Loaf is your new baking bestie. Give it a try the next time you want the nostalgia of classic fruit cake with a fresher, lighter twist—you’ll be amazed how quickly it disappears!