Fruitcake Loaf Cake (Newfoundland)

canadian-newfoundland-fruitcakeloafcake A richly flavoured cream cheese batter is the star of this quick, easy fruitcake in a smaller, more economical loaf size for those who don’t want or need a large fruitcake.

1 cup glacé cherries, quartered
¾ cup raisins, any kind
¾ cup mixed glacé fruit, or glacé mixed peel
1 ⅔ cups all-purpose flour, unbleached
1 tsp. baking powder
½ tsp. sea salt
1 cup sugar
1 cup (8 oz) cream cheese (250 g)
⅓ cup butter
2 large or extra large eggs
1 tsp. pure vanilla extract
¼ tsp. pure almond extract, optional

Cut the cherries into quarters and mix together with the raisins and mixed fruit (or glacé citrus peel). Measure the cherries AFTER they are quartered. In the cake pictured, I have used a mixture of half red and half green glacé cherries for the most colourful appearance.

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Lightly grease a 9x5” standard loaf pan and line with parchment paper.

Measure the flour, then remove 2 Tbsp. to dust the fruit with later.

Sift the remaining flour with the baking powder and salt. Set aside.

Cream together butter, sugar and cream cheese, until smooth and fluffy,

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

Next, beat in the pure vanilla extract (and pure almond extract if you are using it.)

Fold in the dry ingredients until almost fully incorporated. A few streaks of flour in the batter should remain at this point.

Toss the fruit mixture with the reserved 2 Tbsp. flour.

Add the flour coated fruit to the batter and fold in well.

Spread batter evenly into the prepared loaf pan.
Bake for 1 hour and 20 minutes or until a toothpick inserted in the centre comes out clean. My oven actually took closer to 1½ hours.

Cool on a wire rack. Store in an airtight container. If freezing, wrap tightly in several layers of plastic wrap before placing it in a large ziplock freezer bag, removing as much air from the bag as you can before sealing it.

Makes 30.

Cook’s Notes:

This is not the sort of fruitcake that needs to age for a long time. It is best made closer to the Holidays or when you plan on serving it. Even making it just a couple of days in advance is perfectly fine.
If you like you can soak this cake in a little brandy but don't overdo it. Poke holes in the top and bottom of the cake with a wooden skewer and brush on ¼ cup of brandy or orange liqueur before sealing it in the plastic wrap. If you choose to do this step, I would recommend making it about a week in advance.