Mulled Wine-Spiced Fruitcake Loaf (Print)

A festive loaf bursting with mulled wine-soaked fruit and warm spices, ideal for cozy winter celebrations.

# Ingredients:

→ Mulled Wine-Soaked Fruits

01 - 150 milliliters dry red wine
02 - 60 grams light brown sugar
03 - 1 cinnamon stick
04 - 4 whole cloves
05 - 1 star anise
06 - 0.5 teaspoon grated nutmeg
07 - 2 strips orange zest
08 - 150 grams mixed dried fruits (raisins, currants, chopped apricots, cherries, cranberries)

→ Cake Batter

09 - 125 grams unsalted butter, softened
10 - 100 grams light brown sugar
11 - 2 large eggs, room temperature
12 - 1 teaspoon vanilla extract
13 - 200 grams all-purpose flour
14 - 1 teaspoon baking powder
15 - 0.5 teaspoon salt
16 - 0.25 teaspoon ground allspice
17 - Soaked fruits, well drained
18 - 60 milliliters mulled wine soaking liquid, strained
19 - 40 grams chopped toasted walnuts or pecans (optional)

→ Finishing

20 - 2 tablespoons orange marmalade or apricot jam, warmed (optional, for glaze)

# Directions:

01 - Combine red wine, sugar, cinnamon stick, cloves, star anise, nutmeg, and orange zest in a small saucepan. Bring to a simmer, stirring until sugar dissolves.
02 - Add dried fruits to the simmering mulled wine mixture. Remove from heat, cover, and let soak for at least 2 hours, or preferably overnight.
03 - Preheat oven to 160°C (320°F). Grease and line a standard loaf pan (approximately 9x5 inches or 23x13 cm).
04 - Drain the soaked fruits, reserving 60 milliliters of the mulled wine liquid. Discard the spices and orange zest.
05 - In a mixing bowl, cream softened butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract.
06 - In a separate bowl, whisk together all-purpose flour, baking powder, salt, and ground allspice.
07 - Gradually add the dry ingredients to the butter mixture, alternating with the reserved mulled wine liquid. Mix until just combined; do not overmix.
08 - Gently fold in the drained soaked fruits and chopped nuts (if using).
09 - Spoon the batter into the prepared loaf pan, smoothing the top evenly.
10 - Bake for 1 hour 10 minutes to 1 hour 15 minutes, or until a skewer inserted into the center comes out clean.
11 - Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack. While still warm, brush the top with warmed marmalade or jam for a glossy finish, if desired.
12 - Let the loaf cool completely on the wire rack before slicing. Flavors improve after a day or two.

# Expert Tips:

01 -
  • Makes the perfect edible gift for the holidays
  • Uses basic pantry ingredients elevated with wine and spices
  • Better flavor develops over time making it ideal for advance preparation
  • Adaptable to your favorite dried fruit combinations
  • Less dense than traditional fruitcake but equally festive
02 -
  • The cake actually improves with age as flavors meld and deepen
  • Can be made up to two weeks ahead and stored properly
  • Contains alcohol that doesnt fully cook out ideal for adults but consider this if serving to children
  • Makes a wonderful hostess gift when wrapped in parchment and tied with twine
03 -
  • The secret to this cake's exceptional texture lies in patience. Allow the fruits to soak until they've absorbed most of the liquid—at least two hours, but preferably overnight. This not only plumps the fruits but infuses them with the spiced wine flavors that will permeate the entire cake.
  • When folding in the soaked fruits, use a light hand to prevent deflating the air you've incorporated during the creaming process. The batter will be quite thick and fruit-heavy, which is exactly what you want for a rich, moist loaf that slices cleanly without crumbling.
  • For gift-giving, bake these in mini loaf pans, reducing the baking time to about 35-40 minutes. Once cooled, brush with warmed apricot jam, wrap in parchment paper, and tie with festive twine for a homemade gift that's sure to impress.
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