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.
Tamsin says
Hi I tried this cake and it was gorgeous. Thank you for sharing. I was wondering though do you think it would be possible for me to add brandy into the mixture at all?
Susie Collings says
Hi Tamsin, You could soak the fruit for a couple of hours in 50ml brandy. Drain the fruit and make up the leftover brandy to 60ml with milk. This is my preferred option.
Alternatively, you could use some brandy instead of some of the milk.
A third option is to wait until the cake is cooked, then make holes in the bottom with cocktail sticks and spoon some brandy over. Store the cake upside down for the brandy to seep in.
Cheers - Susie
Fernanda Ferrer says
Hi, tge cherries and appricots used in this recipe, are they dried or fresh? Thank you, Fernanda
Susie Collings says
Hi Fernanda, All the fruit used in this recipe are dried. CHeers - Susie
Kaz says
I have a problem making the perfect fruit cake. I have been looking for a recipe for a fruit cake that is easy and delicious. And this is it! Loved it and so easy to make 😋👍
Susie Collings says
Hi Kaz, How kind! I'm so pleased you like the cake 🙂 Cheers - Susie
Anthony says
Hi Susie, would it be possible to get this recipe for an 8inch round and square tin please? Thanks, Anthony
Susie Collings says
Hi Anthony, The quantities in the recipe will work for a 7-inch round deep cake tin.
For an 8-inch round tin, increase the quantities by 1/3 and cooking time by about 30 minutes, but test before the end.
For an 8-inch square tin, increase the quantities by 2/3 and increase cooking time by 45-60 minutes.
Cheers - Susie
Tina says
Susie, just made this cake last night and it turned out so well!
I omit the spices and added a teaspoon of rum though I can't really taste the rum. Hehe.
Will be making a second batch next wkend soon! Thanks!
Susie Collings says
Hi Tina, Glad it turned out well. Maybe more rum? 🙂
Beki Habberley says
What a great cake so easy. Beautiful
Susie Collings says
Hi Beki, So pleased you like the cake 🙂
Gaylene Hill says
Hi, can I use some rum or brandy and less milk.
Susie Collings says
Absolutely! OR soak the fruit in the spirit for a couple of hours and use what's left towards the 60ml.
Tina says
Loved the simple steps and recipe! May I know if I can omit the mixed spices or just add cinnamon will do? Trying to make this for my father in law who loves fruit cake. Thanks!
Susie Collings says
Hi Tina, Glad you like the recipe. By all means omit or change the spices. This recipe is very versatile so use your favourites 🙂 It's so nice to hear of all you lovely people making cakes for your dads and grandads and fathers in law. They are all very lucky chaps! Cheers - Susie
Indi says
Fantastic - my grandad asked me to make a fruit and nut cake - never made one before and his expectations are always high! I followed the recipe, added cinnamon, extra brown sugar (As he wanted it sweet), used flame and traditional sultanas plus chopped almonds, strawberry jam, baked for 1 hour - everyone including my grandad absolutely loved it - went down a treat with some custard on the side. Thank you so much - this will be my go to recipe.
Susie Collings says
Hi Indi, That sounds lovely 🙂 I'm glad your grandad liked it too. Cheers - Susie
Sarah says
Hi Susie
I am looking at making your light fruit cake but can't tolerate dairy, is it ok to use margarine and rice milk instead?
Thank you
Sarah
Susie Collings says
Hi Sarah. Yes, those substitutions will be fine 🙂
Ray Hopkins says
Hi would it be possible to add the butter milk and fruit to a saucepan and melt first .
Just like you would with a oiled cake.
It would be moister maybe .
Thank you .
Susie Collings says
Hi Ray. That sounds a bit like a boiled fruit cake. I imagine you would need a bit more liquid as the dried fruit will absorb some of it when it's heated, but I haven't tried it so I can't give you a definitive answer about how much.
Cheers - Susie
Jo Humphrey says
Gorgeous cake, made it for my hubby for his birthday today... he loves it. Replaced the sugar with Demerara it’s all I had
Susie Collings says
Brilliant! It's a very forgiving cake 🙂 Cheers - Susie
Rachita says
Thanks for the great recipe! Tried this today and it came out so good. I added in whole wheat flour in place of 50 gm of flour. Used raisins, dates, dried cranberries, dried pineapple and a hint of candied ginger - basically all the dried fruit I could find in the kitchen, including from a pack of trail mix 😃. I baked for 1.5 hrs. This is a keeper 👍
Susie Collings says
Hi Rachita, Sounds very nice. I do like using up odds and ends of packets in this cake and adding some whole wheat flour is a a great idea 🙂 Cheers - Susie
Caroline says
I baked this yesterday and tried it today. I was so pleased the fruit didn’t sink like my normal fruitcakes lol. I used raisins soaked in alcohol and chopped apricots and nuts. Turned out really nice. Thumbs up from us
Susie Collings says
Hi Caroline. Glad you like the recipe. Too much fruit for it all to sink 🙂 Cheers - Susie