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A fruitcake loaf on a cutting board. There are two slices lying in front of the cut loaf revealing the candied fruit in the loaf.
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Christmas Fruitcake Loaf (Alcohol-free)

Ready to eat the day it's baked, this fruitcake loaf requires no month-long seasoning, making it the perfect last-minute dessert for Christmas.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: Canadian
Keyword: Christmas, Fruitcake
Servings: 12 slices

Equipment

  • Stand mixer or hand mixer

Ingredients

  • ⅔ cup milk
  • ¼ cup orange juice
  • 1 tsp vanilla extract
  • ⅓ cup shortening
  • ¾ cup white sugar
  • ¼ cup brown sugar
  • 2 eggs
  • 2¼ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup candied fruit

Instructions

  • Preheat oven to 350℉. Spray a 9-inch bread pan with non-stick spray or line with parchment paper.
  • Mix milk, orange juice, and extracts together. Set aside.
  • Place shortening and sugars in the bowl of a stand mixer and beat until blended and creamy. Scrape the side of the bowl as necessary.
  • Add eggs, one at a time, beating until smooth.
  • In a separate bowl, whisk flour with the powder, baking soda and salt.
  • Add ⅓ of flour mixture to the shortening and sugars, beating on low speed.
  • Slowly pour in ½ the milk mixture.
  • Add in ½ the remaining flour mixture.
  • Add the remaining milk mixture followed by the remaining flour mixture.
  • Once the flour is mixed in, turn off the mixer and fold in the candied fruit. Don't overmix the batter.
  • Pour the batter into the prepared pan.
  • Bake in preheated oven for 45 minutes, check for doneness. Bake until center is cooked through.
  • Cover loosely with foil if the top of loaf starts to brown too much.
  • Remove from oven and allow to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
  • Slice and serve once cooled.