Fruit & Nut Loaf!

A Tea-Time Favourite: Fruit & Nut Loaf!

CategoryCooking MethodTags, DifficultyBeginner
Yields1 Serving
Yields1 Serving

This aromatic fruit and nut loaf is loaded with the natural sweetness of dried cranberries and raisins, paired with the satisfying crunch of walnuts. Some orange zest goes a long way to making this loaf smell heavenly, and we recommend pairing this with a dab of salted butter and a cup of citrus tea!

About the water… You’ll notice this recipe’s ingredients calls for 500ml of hot water. Don’t worry – this isn’t actually for baking. You’ll be soaking the dried berries in the hot water. This plumps them up and gets them nice and juicy. The second thing is that we’ll be filling a baking tray with water and placing it at the bottom rung or rack of your oven. What we’re doing is essentially a water bath. The water bath adds moisture to the oven’s environment so that your bakes receive moist, even heat all around and don’t crack. It’s great when you’re baking foods like cheesecakes, custards or soft breads. You can thank us later!

Lastly, keep an eye on the loaf towards the end of the baking time. If it starts browning too fast, cover it with aluminium foil – this will slow down the heating process for the top.


 1 tsp baking soda
 240 g sour cream or plain yogurt
 450 g golden and black Raisins.
 110 g dried cranberries
 125 g walnuts, chopped roughly
 250 g plain flour, divided into 35 g and 215 g batches
 110 g unsalted butter
 200 g brown sugar
 1 egg
 1 orange zest
 1 tsp salt
 500 ml hot water
 1 tsp vanilla essence



Preheat oven to 160°C. Fill a baking tray halfway with water and place into the oven’s lower rack.


In a mixing bowl, soak cranberries and raisins in hot water for 15 to 20 minutes. Set aside and pat dry when time is up. Coat cranberries, raisins and walnuts with 35 g flour, and dust off remaining flour.


In a small bowl, mix baking soda and sour cream. Set aside.


Using the Kenwood Titanium XL Mixer with the balloon whisk attachment, whisk butter and sugar until fluffy and pale yellow. Add in eggs, orange zest, vanilla essence, sour cream mixture, 215 g flour and salt. Mix well until smooth with no lumps.


To the batter, add dried fruits and nuts mixture and mix well to distribute evenly.


Into a lined 5 x 9-inch loaf pan, pour batter and place into oven’s middle rack. Bake for 1 ½ hours to 2 hours until it is cooked through. Replenish water on water tray during baking if needed. Set aside to cool before slicing.


Tip: To check if the loaf is completely cooked through, insert a toothpick into the centre of the cake. It is cooked when the toothpick comes out clean without any batter or batter streaks.

This recipe uses Kitchen Machines

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