Best Iced Apricot Fruit Loaf Recipe for Beginners

A moist, fruity loaf topped with a sweet apricot icing that’s perfect for teatime or a cozy snack.

I’m always on the lookout for easy recipes that taste way better than they look. This Iced Apricot Fruit Loaf is one of those gems! It’s loaded with dried apricots, golden raisins, and maraschino cherries — so basically, a party of flavors in every slice. Plus, it’s topped with a simple apricot icing that takes it from good to wow. What I love most? How moist and soft it turns out, even after a day or two. It’s perfect for breakfast, an afternoon snack, or just whenever you want something sweet but not too sugary. If you’re worried about baking fruit loaves being tricky or dry, don’t be. This one’s foolproof and beginner-friendly. The ingredients are easy to find, and the steps are simple. I usually whip up a batch when I have friends coming over, but honestly, it’s just as good for solo snacking. So grab your mixing bowl and let’s get baking — I promise you’ll be impressed with how delicious and fresh this loaf tastes!

Ingredients

• 3 extra-large eggs
  
• ½ cup + 2 tbsps (115g) light muscovado sugar
  
• ½ cup (115g) salted butter, softened
  
• 1⅓ cups (175g) all-purpose flour
  
• 2 tsps baking powder
  
• ½ tsp salt
  
• 7 tbsps (75g) maraschino cherries, quartered
  
• ¾ cup + 3 tbsps (115g) dried apricots, chopped
  
• 1 cup (150g) golden raisins
  

For the icing:

• 1 tbsp apricot jam
  
• 1 cup (115g) confectioners’ sugar, sifted
  
• 2 dried apricots, chopped
  
• 1 tbsp water
  

Instructions

1. Start by heating your oven to 325°F (160°C). Prepare a loaf pan by greasing it well and lining it with parchment paper to prevent sticking.
2. In a large mixing bowl, cream together the softened butter and muscovado sugar until the mixture turns light and fluffy. Using a hand mixer or whisk, this usually takes about 3 to 5 minutes.
3. Next, add the eggs one by one, making sure to blend each egg thoroughly into the batter before adding the next. This will create a smooth and creamy texture.
4. In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually fold these dry ingredients into your wet mixture, mixing gently but completely to avoid overworking the batter.
5. Now, stir in the chopped dried apricots, golden raisins, and quartered maraschino cherries, ensuring the fruit is evenly distributed throughout the batter.
6. Pour the prepared batter into the loaf pan, leveling the surface with a spatula.
7. Bake the loaf for approximately 60 to 70 minutes. To check if it’s done, insert a skewer or toothpick into the center—if it comes out clean, your loaf is ready. Since oven temperatures can differ, start checking around 55 minutes.
8. While the loaf cools, whisk together the sifted confectioners’ sugar, apricot jam, and water in a small bowl until smooth. Add the water gradually to reach a spreadable consistency.
9. Once the loaf has completely cooled, spread the icing evenly over the top. Finally, sprinkle the chopped dried apricots on the icing for a decorative touch.
10. Allow the icing to set for about 20 minutes before slicing and enjoying your delicious fruit loaf.

After enjoying Iced Apricot Fruit Loaf, why not try baking some classic potato scones for a comforting twist on traditional treats?

Iced Apricot Fruit Loaf

This Iced Apricot Fruit Loaf is a great way to enjoy a fruity, moist cake that’s not too sweet but full of flavor. It’s easy to bake and perfect for sharing with family or friends. The icing adds a lovely touch that makes the loaf feel special. I hope you try this recipe soon—you’ll love how the apricots and cherries come together in every bite!

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 10

Course: Dessert

Cuisine: British

Calories: 230

Ingredients Method Notes

Ingredients

  

• 3 extra-large eggs
• ½ cup + 2 tbsps 115g light muscovado sugar
• ½ cup 115g salted butter, softened
• 1⅓ cups 175g all-purpose flour
• 2 tsps baking powder
• ½ tsp salt
• 7 tbsps 75g maraschino cherries, quartered
• ¾ cup + 3 tbsps 115g dried apricots, chopped
• 1 cup 150g golden raisins

For the icing:

• 1 tbsp apricot jam
• 1 cup 115g confectioners’ sugar, sifted
• 2 dried apricots chopped
• 1 tbsp water

Method

 

1. Start by heating your oven to 325°F (160°C). Prepare a loaf pan by greasing it well and lining it with parchment paper to prevent sticking.
2. In a large mixing bowl, cream together the softened butter and muscovado sugar until the mixture turns light and fluffy. Using a hand mixer or whisk, this usually takes about 3 to 5 minutes.
3. Next, add the eggs one by one, making sure to blend each egg thoroughly into the batter before adding the next. This will create a smooth and creamy texture.
4. In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually fold these dry ingredients into your wet mixture, mixing gently but completely to avoid overworking the batter.
5. Now, stir in the chopped dried apricots, golden raisins, and quartered maraschino cherries, ensuring the fruit is evenly distributed throughout the batter.
6. Pour the prepared batter into the loaf pan, leveling the surface with a spatula.
7. Bake the loaf for approximately 60 to 70 minutes. To check if it’s done, insert a skewer or toothpick into the center—if it comes out clean, your loaf is ready. Since oven temperatures can differ, start checking around 55 minutes.
8. While the loaf cools, whisk together the sifted confectioners’ sugar, apricot jam, and water in a small bowl until smooth. Add the water gradually to reach a spreadable consistency.
9. Once the loaf has completely cooled, spread the icing evenly over the top. Finally, sprinkle the chopped dried apricots on the icing for a decorative touch.
10. Allow the icing to set for about 20 minutes before slicing and enjoying your delicious fruit loaf.

Notes

Tips for Perfect Icing Consistency and Application

Getting the icing just right can make a big difference in how your Iced Apricot Fruit Loaf looks and tastes. Here are some simple tips to help you achieve a smooth, spreadable icing that sets beautifully on your loaf:

1. Sift Your Sugar: Always sift your confectioners’ sugar before mixing. This removes lumps and helps the icing become silky smooth.
2. Add Liquid Gradually: When combining apricot jam and water with the sugar, add the liquid slowly. Too much water can make the icing too runny, while too little will make it stiff and hard to spread.
3. Aim for a Spreadable but Thick Texture: The perfect icing should be thick enough to hold its shape but soft enough to spread easily without tearing the surface of your loaf.
4. Use a Small Offset Spatula or Butter Knife: These tools give you control and help spread the icing evenly over the loaf without making a mess.
5. Cool the Loaf Completely: Never ice a warm loaf. If the loaf is still warm, the icing will melt and run off, ruining the smooth finish.
6. Let It Set at Room Temperature: After spreading, allow the icing to set naturally at room temperature. Avoid refrigerating immediately, as it can cause the icing to crack.
7. Add Decorative Touches Quickly: If you want to sprinkle chopped dried apricots or other decorations, do it right after icing while it’s still wet, so they stick nicely.

With these tips, your icing will look glossy and appetizing, making your apricot fruit loaf even more inviting. Practice makes perfect, so don’t worry if it’s not flawless the first time—each loaf is a delicious learning experience!

Tips for Perfect Icing Consistency and Application

Getting the icing just right can make a big difference in how your Iced Apricot Fruit Loaf looks and tastes. Here are some simple tips to help you achieve a smooth, spreadable icing that sets beautifully on your loaf:

1. Sift Your Sugar: Always sift your confectioners’ sugar before mixing. This removes lumps and helps the icing become silky smooth.
   
2. Add Liquid Gradually: When combining apricot jam and water with the sugar, add the liquid slowly. Too much water can make the icing too runny, while too little will make it stiff and hard to spread.
   
3. Aim for a Spreadable but Thick Texture: The perfect icing should be thick enough to hold its shape but soft enough to spread easily without tearing the surface of your loaf.
   
4. Use a Small Offset Spatula or Butter Knife: These tools give you control and help spread the icing evenly over the loaf without making a mess.
   
5. Cool the Loaf Completely: Never ice a warm loaf. If the loaf is still warm, the icing will melt and run off, ruining the smooth finish.
   
6. Let It Set at Room Temperature: After spreading, allow the icing to set naturally at room temperature. Avoid refrigerating immediately, as it can cause the icing to crack.
   
7. Add Decorative Touches Quickly: If you want to sprinkle chopped dried apricots or other decorations, do it right after icing while it’s still wet, so they stick nicely.
   

With these tips, your icing will look glossy and appetizing, making your apricot fruit loaf even more inviting. Practice makes perfect, so don’t worry if it’s not flawless the first time—each loaf is a delicious learning experience!

Nutritional Value (per serving, based on 10 servings)

• Calories: 230 kcal
  
• Fat: 8g
  
• Saturated Fat: 5g
  
• Carbohydrates: 35g
  
• Sugars: 25g
  
• Protein: 3g
  
• Fiber: 2g
  

Conclusion

This Iced Apricot Fruit Loaf is a great way to enjoy a fruity, moist cake that’s not too sweet but full of flavor. It’s easy to bake and perfect for sharing with family or friends. The icing adds a lovely touch that makes the loaf feel special. I hope you try this recipe soon—you’ll love how the apricots and cherries come together in every bite!