This Everyday Fruit Cake, cooked in a loaf tin, is almost apologetically easy. Just weigh, stir and cook, which is just as well for me because it's in great demand in our house. For special occasions, I will make something that takes more effort but, for everyday eating, this cake is perfect - tasty, quick and easy.
I often make an Everyday Fruit Cake to take with us when we go on holiday because it travels well and keeps for a week. It's the ideal cake with a cup of tea when you've been out for the day. We're off to the coast in a couple of weeks and the sea air, combined with lots of walks, always makes me hungry. In fact, now I'm wondering whether to take two.
Key ingredients
Dried fruit
The beauty of this cake is that you can use whatever dried fruit you have, add nuts and cherries - anything you like or have. The only thing you have to remember is to keep the total weight to 400g (14oz).
Secret Ingredient
My special ingredient in this Everyday Fruit Cake is a spoonful of jam - any flavour. I started putting jam in when I was given a couple of jars that had been slightly overcooked. The jam was too stiff and treacly tasting to use as it was, so I added it to a fruit cake and liked it.
If you don't have any jam, you could use marmalade or honey - or even golden syrup (but not too much or the cake will be very sweet).
All-in-one method makes for an easy cake
To make this fruit cake easy, I use the all-in-one method. You can use any machine to mix the batter (as the professionals call the cake mix without the fruit).
Whatever you use, make sure you stir the fruit in by hand. It only takes a minute but then you won't chop it up.
Is this a moist cake?
Yes it is, BUT cakes can turn out dry for a number of reasons, mostly to do with the bake time and temperature. Unfortunately what the thermostat says may not be accurate!
If your cakes turn out dry, check out my article Why Is My Cake Dry? for some of the most common reasons and the solutions.
Make two and freeze one
I do usually make two at a time and freeze one. When there are only two of us at home I often cut them in half and freeze three halves. That way I'm certain the fruit cake always tastes fresh. I keep it in the fridge, which isn't essential, but it does keep the cake moist.
How to make it gluten-free
Thanks to Vanessa, one of my readers: I've made this several times using gluten-free flour, I just add a teaspoon of baking powder and twice as much milk, as I find gluten-free flour tends to absorb more moisture.
How do you make a vegan Fruit Cake?
Thanks again to Vanessa, for her advice about egg replacement: I make this vegan by using the equivalent of 3 flaxseed eggs (1 egg replacement - 1 tablespoon flaxseed and 3 tablespoons water, blitzed until it's smooth and starts to thicken up).
Use your favourite plant milk and any block margarine instead of butter.
Cake tin conversion
- If you don't have a loaf tin, you can make this fruit cake in an 18cm (7-inch) round deep tin or a 15cm (6-inch) square tin.
- To make this recipe in 2 1lb loaf tins, increase the cooking temperature by 10°C. Halve the cooking time and keep testing until it's done.
What else do you need to make Everyday Fruit Cake?
- 2lb loaf tin - I have two of these so that I can make double quantities
- Baking parchment loaf tin liner - stops the cake sticking and keeps the tin clean - so less washing up. You can also store the cake in the liner until you're ready to eat it, keeping it nice and moist. Just make sure you buy the right size for your loaf tin. Old fashioned loaf tins are squarer and deeper (and better for bread, I think) than the others which are good for cakes.
If you like this...
...Why don't you try:
Quick Christmas Cake
Cherry Cake
Fruit Tea Scone
Stockists
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Baking parchment loaf tin liner
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Recipe
Everyday Fruit Cake
Ingredients
For the Everyday Fruit Cake:
- 400 g mixed dried fruit see note
- 125 g butter at room temperature see note
- 3 large eggs
- 60 ml milk, (4 tablespoons)
- 1 rounded tablespoon jam (any flavour)
- 125 g soft brown sugar dark or light - see note
- 250 g self-raising flour see note
- 2 teaspoons mixed spice (10ml)
Instructions
Preparation:
- Preheat the oven to 170°C/ 150°C fan/ gas mark 3/ 325°F
- Either grease the tin with butter or just pop the liner in
- Weigh the fruit into a bowl for later
For the Everyday Fruit Cake:
- Put all the ingredients except the fruit into a large bowl (or your mixer/food processor).125 g butter at room temperature, 3 large eggs, 60 ml milk,, 1 rounded tablespoon jam (any flavour), 125 g soft brown sugar, 250 g self-raising flour, 2 teaspoons mixed spice
- Beat together well, but don't overdo it
- Scrape the mixture down and mix again
- Add the dried fruit and stir in by hand. You don't want to break up the fruit400 g mixed dried fruit
- Carefully put the mixture in the tin/liner and use a knife to make a slight depression in the top of the mixture. This means you will have less of a domed top
- Cook for 1 hour and 15 minutes, and test with a toothpick. When it comes out clean the cake is done. If not, return to the oven for 10 minutes and repeat. You may need up to 1 hour 45 mins
- Take the cake out of the oven and leave in the tin for 10 minutes before turning out onto a wire rack to cool
- Store in an airtight box when cool. (You can leave the liner on until the cake is served)
Notes
Everyday Cooks Tips:
Ingredients:- Dried fruit: Use any mixture that you like. Either a ready mix, or whatever you have or like. I put cherries in mine and I don't wash them for this recipe. Just cut in half. If you like nuts add 50g of flaked almonds and 350g fruit
- Butter: If it's cold, heat in the microwave for 30 sec on LOW. Repeat if necessary. Don't melt it
- Brown sugar: Dark or light is fine. I prefer light in this recipe as dark brown sugar has a stronger flavour
- Flour: If you don't have self-raising flour, use plain flour and add 2 teaspoons of baking powder.
Amanda Myhill says
Brilliant. I added cherries to this . It is the easiest most delicious fruit cake I have made. Hubby loved it so in my book is a total success and I'm making it again. Great recipe
Susie says
Hi Amanda,
Glad you like the cake. It's a favourite with my hubby too.
CHeers - Susie
Carol Cardy says
I've been baking most of my life and usually go for boiled fruit cake when I don't want to go to the trouble of baking my usual rich fruit cake. However, now I have found this wonderful, delicious,easy cook fruit cake I shall continue to use this recipe for non formal fruit cakes. I had no trouble with burning or under cooking and as with a fan oven used a lower oven setting. I am so glad i found your site.
Susie says
Hi Carol,
Thanks for your comments. I'm glad you liked the recipe and look forward to seeing you again soon.
Cheers - Susie
Nick says
Hi susie I have just made your fruit loaf cake I have just taken it out of the oven to cool down. Hope it taste as nice as it smells. It’s a lovely quick rescipe i have added cherry’s along with the mixed fruit, cannot wait to taste it.
Susie says
Hi Nick,
It's always a good idea to add cherries, in my opinion.
Hope you enjoy the cake - Susie
Pete says
Made on Monday, really easy.I live alone so I cut the ingredients down by a third, it worked really well, will make again
Susie says
Hi Pete,
Good idea to make a smaller cake. The other option is cutting it in half and freezing on half for later.
Glad you like it - Susie
Gurdy says
I made this cake for the first time yesterday. Sadly it began to burn after 30 mins round the edges. I put foil on top and when I took it out it was quite burnt. I scraped off burnt bits nice cake underneath but a bit dry. I would like to get this right any tips welcome. Wondered if I should wrap in foil after 30 mins or bake at even lower temp? Thanks
Susie says
Hi Gurdy,
I'm sorry to hear your cake burned. It sounds as if your oven was too hot.
Try reducing the temperature by 10-20°C and testing the cake after 1hr 15 mins
Covering the top with foil or a butter paper will help, but this recipe shouldn't need that if the oven is correct
If you think your oven is always too hot you could use an oven thermometer, which I always do as my oven doesn't read correctly. You want one with a large display that you can see through the oven door (or you lose all the heat trying to see the temperature).
Hope this helps - Susie
Bev says
Excellent recipe lovely taste.
What way is the best to freeze it.
Susie says
Hi Bev,
Glad you like the cake!
To freeze, I keep the cake in the liner. If I'm only freezing half, I wrap the liner around the cake. Then I wrap it in foil and then a bag or box. If you don't use a liner, just wrap in foil.
Susie
Gemma says
I made this with my toddler this morning, it turned out great! My oven is a bit dodgy so it only needed 1hour 20mins- after 1 hour cooking I put a greasproof paper top on it to prevent burning. Thanks for the recipe- definitely one to keep!
Susie says
Hi Gemma,
It's never too early to get children cooking! And great that they know where food comes from.
My oven can under-heat, so I use an oven thermometer to make sure it's at the right temperature - no matter what the dial on the outside says 🙂
Glad you like the recipe - Susie
Katie says
Hello !!! This was my first attempt to make a fruit cake and I found your idea really easy and interesting. I didn’t use any paper for the tin, instead I spread butter and poured some flour shaked to go everywhere and disposed the excess flour. Because I had a small tin I had some spare mixture so I made some cupcakes. They were delicious and they got ready within 22 minutes. We couldn’t wait to try them!!! I now wait for the cake to be ready. Many thanks ????
Susie says
Hi Katie,
Great idea to make cupcakes with the extra mixture. Enjoy all your cakes!
Susie
Thelma Roberts says
Made this cake this morning.
Love everything about it.
Will be making it again
So moist looks shop bought.
I added chopped walnuts , and used strawberry jam.
Simply delicious.
Susie says
Hi Thelma,
Glad you liked it 🙂 Susie
Molly says
I have just brought my cake out of the oven and went to empty it on to the wire rack but it started breaking up, had to scoop it back into tin. Hopefully when cold it will be edible. Followed every detail.
Susie says
Hi Molly,
Sorry to hear that. Did you let the cake stand in the tin at all? Sometimes it needs it. I'll update the recipe to make that note. Thanks for the feedback.
Susie
Maggie Read says
I baked this cake today and oh my
Susie says
Hi Maggie,
Glad you like the cake - Susie