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.
Sally says
Made this cake for my dad for his birthday, it was gone within days and have already made him another, also found adding nuts gave a lovely texture, Thank you!
Susie Collings says
Hi Sally, Dads do like this cake 🙂 Fortunately, it's easy to make as well as eat! Thanks for your comments. Cheers - Susie
Lorraine Hamilton says
Lovely fruit cake, easy to make and very easy to enjoy! Will be using this as my "go-to" Fruit Cake from now on.
Susie Collings says
Hi Lorraine, Glad you like the cake. So good to know 🙂 Cheers - Susie
Sunil says
Hi there
Any chance to make this fruit loaf without eggs and if so what would you use as substitute?
I hope you can help as would love to make this recipe but we do use or eat eggs.
Thank you
Susie Collings says
Hi Sunil, I haven’t tried making this cake without eggs, but a general recommendation |I found is to use 125ml mashed banana (about 1/2 banana) per egg. Or you could also use 125ml unsweetened applesauce per egg.
To make applesauce, peel, core and slice 1 kg apples and cook with 100ml water for 15-20 minutes until soft. Puree in a food processor or sieve. You can freeze the excess.
Hope this helps. Let me know if you try it.
Cheers – Susie
Sunil says
Thank you so much Susie and apologies for late reply .... also I will try it with apple sauce and will definitely let you know how it turned out
Thank you for giving recipe for apple sauce
It will be nice if you try some recipes without egg as there are so many out there who would prefer so....
All the best
Sunil
Susie Collings says
Hi Sunil, Do let me know how the cake turns out with applesauce. Also, I do have an eggless fruit cake - Date and Walnut Loaf - in case you're interested.
And I do take your point about more cakes without eggs 🙂 Cheers, Susie
June says
Thanks for what sounds like a great fruit cake. I'm just about to make it for the first time but only have caster sugar. Do you think this would be ok.
Susie Collings says
Hi June. Caster sugar is okay. The cake will be a little paler. Cheers Susie
June says
The cake is in the oven right now. I will let you know how it goes.
June says
My cake is in the oven but having read the great reviews I am a little worried because some say it cooked for between 1hr15mins and 2hrs. I always have problems in timing.
Susie Collings says
Cooking time depends largely on your oven. Check with a cocktail stick after 1:15. If it's sticky, leave for 15 mins. Keep checking every 15 mins until the stick is dry.
June says
Thank you so much. The cake is smelling delicious 😄😄
Brian McMillan says
I had to laugh when I read this, it lasted a day in our house. "This fruit cake will keep in the fridge for at least a week. It also freezes well." This is by far the easiest and tastiest cake I have ever made, thank you for the recipe.
Susie Collings says
Haha Brian. I had to laugh too 🙂 So pleased you like the recipe. Cheers - Susie
Edna Gilmour says
Hello from Scotland - what an easy delicious cake! I've been baking for nigh on 50 years now, and this cake is one of the best I've made. Full of flavour but without the dense quality of so many fruit cakes. My husband, who always protests that he's not a cake person, has eaten the entire thing, apart from one slice which my brother managed to wrestle off him! Thank you.
Susie Collings says
Hi Edna, Thank you so much for your comments and hello from the south of England 🙂 I'm glad your family enjoyed the cake. It's always a hit with the men in my family too 🙂 Cheers - Susie
Emma Tresadern-Brookes says
This recipe is very similar to the recipe I used to use as a teenager (a few years ago now) But I never put jam in it. If I omit the jam, do I have to put any extra flour or something in?
Susie Collings says
Hi Emma, Just leave the jam out. Should be fine. Cheers - Susie.
Shelley says
Loved making this and my family love it , because I love a spicy rich cake instead of jam I added black treacle it is delicious
Sandra Amos says
What a great idea. Had thought of doing this myself but hadn't yet so good to hear that someone has.
Susie Collings says
Hi Shelley. Great idea! I might try that myself - once I've finished up the overcooked strawberry jam. Actually that's a bit treacly anyway 🙂
Harry says
I have just made this cake and it is delicious. The only problem is it has come out very crumbly and is impossible to slice. Any ideas of where I've gone wrong please?
Susie Collings says
Hi Harry, If the cake is a little dry as well, the problem could be: cooking too long; the mixture was too dry, e.g. eggs were a bit small.
See Why is My Cake Dry? for more details.
If it is or isn't dry the reasons could be: ingredients weren't combined together well enough or were over-mixed; ingredients weren't weighed accurately, e.g. too much flour/too little butter/too little sugar.
Also, cutting the cake before it's completely cool will cause it to crumble. Keep it in the fridge for best storage.
Hope that helps. Glad you like it anyway 🙂 Cheers - Susie
Harry says
Many thanks for that. I certainly followed your menu for most of the reasons you have suggested so it's down to oven temperature/cooking time and over/under mixing (something I do struggle with). I intend to keep trying as it is such a tasty cake so will tackle each problem until I sort it. In the meantime this one is delish with warm custard.
Regards. Harry
PunkRockCook says
I came across this while looking for a recipe like I remember my grandmother's cake from 40 years ago.
Seemed straightforward so gave it a go with the addition of some dark rum. Absolute piece of cake to do (pun intended).
The girlfiend's daughter said "The cake is AMAZING!!!".
Thank you!!!
*** Even aging Punks like a bit of cake with their mug of tea ***
Susie Collings says
Haha 🙂 Thnaks for that - made me smile. So pleased you all like the cake. Cheers - Susie
Shirley hutchinson says
Just made this cake, amazing and so easy, i added lemon rind in mine Thankyou really moist- Shirley
Susie Collings says
Hi Shirley, So pleased you like the cake. I love a bit of lemon in a cake! Cheers - Susie
Dawn says
Can I soak fruits in alcohol before? Will it come out the same?
Susie Collings says
Hi Dawn, No problem to soak the fruit. Once you've done it, use the excess liquid in the cake. Just top up to 60ml with milk. Cheers - Susie
Anthony Perlman says
Hi Susie
What alcohol can be used to soak the fruit beforehand?
Susie Collings says
Hi Anthony. I usually use brandy, although if I make the cake for my daughter I use raisins and cherries with rum. Whisky would work too, but only if you like the taste. Cheers - Susie
Angela says
I have soaked my fruit in alcohol as my dad likes whisky cake. It’s not out the oven but I will let you know the verdict - can only help to moisten the cake I would say, being a caterer myself.
Susie Collings says
Hi Angela, That sounds good 🙂 Hope your dad enjoys the cake. Cheers - Susie
Pauline Mines says
Oh my goodness this cake is gorgeous! I put all the fruit and soaked
Them in brandy for two hours having washed the cherries first I also used 150ml's of buttermilk and one large tablespoon of raspberry jam and cooked it for 1hr 25mins, the smell was amazing. Mine didn't crumble as others have but the colour wasn't golden as shown in the picture but more darker not sure why. Who cares the taste was wonderful and will definitely cook again. Thank you.
Majella says
Hi I would really like to make this cake but I don’t have a loaf tin. I’ve got a round and square cake tin. Could I use them . If so would I need to alter the ingredients. Thanks Majella
Susie Collings says
Hi Majella, The way to convert one tin to another is to fill the tins with water and pour it into a measuring jug to see the volume. Then you can compare.
The 2lb loaf tin I use holds about 1 litre, a 15cm/6-inch round tin is about the same if the cake is about 6cm deep. You would need a 13cm/5-inch square tin.
Do let me know how it works. Cheers – Susie
Carole Jenks says
Hi, can you use frozen fruit in this cake ?
Susie Collings says
Hi Carole, I haven't tried it. Frozen fruit - like fresh -has a high moisture content so it affects the consistency of the cake.
Debbie says
What can I substitute for the milk? Water?
Susie Collings says
Hi Debbie, You could try cold tea, which I know has been successfully used. If you have a different sort of milk such as soya, that would be fine too.
Cheers - Susie
Kate says
Lovely and easy I used sultanas and cherries and substituted jam for cranberry sauce 😊
Susie Collings says
Hi Kate, Sounds yummy 🙂 I love hearing how you all substitute your favourites (or what you have in the cupboard!). Cheers - Susie