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
Buy Now → 
Baking parchment loaf tin liner
Buy Now →Pin for later
Hover over any picture on the page and hit the Save button to pin the image to one of your Pinterest boards.
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.
Niks says
Tried this recipe and it came out really nice. I only had 250g of fruit but I think it turned out just right.
Susie Collings says
Hi Niks, Glad you like the cake. It's a good point that it works with less fruit. Because I always add more than the recipe says, I made this one with maximum fruit 🙂
Helen Graham says
Hi don’t like jam of any kind can I just omit this or is there anything else i can use. Thanks
Susie Collings says
Hi Helen, You won't actually taste the jam, but you could use honey or treacle or golden syrup instead.
Helen says
Ok thanks
Colin says
Can you still make this without using eggs .?
I have made it a few times now over the past few weeks and absolutely lovely. But I've run out if eggs and I noticed ones without is that possible with this recipe
Thank you colin
Susie Collings says
Hi Colin,
A general recommendation 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.
Alternatively, try Date and Walnut Loaf which doesn't need eggs.
Ana says
I forgot to add the milk, our fruit was preside in Brandy and also I did not add all the fruit do you think the fruit would sink to the bottom
Susie Collings says
Hi Ana, I don't have a problem with the fruit sinking in this cake - partly because there's so much of it. Is that what happened to yours?
Ana says
I forgot to add milk and did not put all the fruit 400 grm do you think the fruit would sink to the bottom
Jenny says
I’ve done the same thing, forgot to put the milk in, am just waiting for it to finish cooking to see how it turns out. How was yours. Jenny
Oly Smith says
Hi. I’m just going to
Make this cake. I have soaked the fruit in tea. Can I use the liquid and if so how much as I’m making 2 loaves. Do I need to add milk as in recipe?
Susie Collings says
Hi Oly, Use the soaking liquid and make up to 60 ml per loaf with milk.
nicola says
Can I make this without using brown sugar and can I soak fruit in ameretto
Susie Collings says
Hi Nicola, Ameretto is fine for soaking the fruit. Use any soaking liquid that's left and make up to 60ml with milk. Using caster sugar gives a slightly different texture, but the cake is still good 🙂
Nicola says
Hi Suzie new to recipe, will it work well icing it I wanted it for a celebration cake? Thanks
Susie Collings says
Hi Nicola, I use my Quick Christmas Cake recipe for a celebration cake, which is better for icing I think. It has less fruit so it cuts better. It doesn't need maturing, so you can make it a few days before you need it. Cheers - Susie
James says
Hi can I add coconut oil to this recipe in any capacity?
If so, what would you substitute?
Rachel says
Hi,
I’ve baked this cake a couple of times now and it’s lovely.
I add cherries and mixed nuts.
Soak my fruit in apple moonshine as that’s all I had. Oddly!
I also add a bit of black treacle instead of jam.
I make half the quantity again and end up with 2 x 800g cakes in loaf tins.
Perfect.
Susie Collings says
Moonshine! Bet it tasted good though. Great to add those extras to make it your own 🙂
Debbie says
This cake is fabulous, rich, sweet and moist. The jam is a good idea! Mine took about 1 hour and 45 mins at 150 fan. A bit crumbly to cut but may be better in a day or two .. if there's any left! Thanks for the recipe!
Susie Collings says
Hi Debbie, Glad you like the cake 🙂 If it's crumbly, check your eggs are large. Add a bit more milk if not. Keeping it in the fridge helps too. Cheers - Susie
Debbie says
Great Susie. It wasnt a problem in the end as it was delicious and was perfect the next day for cutting. Best fruitcake to make by far! 😍
Susie Collings says
🙂
Michelle Coughlan says
Hi,yes made the fruit cake today,easy recipe,cooked on 140
fan oven for 1hr 20 mins. Cake tastes lovely but crumbled when cutting. Did read you say to check sizes of eggs. I thought the mixture was just right before cooking but will try again.
Susie Collings says
Hi Michelle, Also, check 15 minutes early to see whether the cake is done - ovens can run hot. Keeping the cake in the fridge might help too. Cheers - Susie
Martyn says
I made this this afternoon. I bought ready soaked fruit in Home Bargains, swapped 100g of fruit for 100g of walnuts and sprinkled flaked almonds on the top. It’s delicious! The cooking temp and time was perfect for me.
Susie Collings says
Hi Martyn, Ready soaked fruit - what a great addition to your store cupboard! 🙂
Hermy says
I have baked this twice now. Second time round, I soaked the fruit in tea as one of the reviewers did. For fruit I used a mixture of dried chopped apricots, chopped dates, mixed peel and raisins. It was moist and very tasty. Lovely with a cuppa :).
Susie Collings says
Hi Hermy, Lovely mixture of fruit! I don't often soak fruit for this recipe as I often make this cake in a hurry, but I'm definitely trying tea now as you're all raving about it 🙂
Mary Lynch says
This cake is delicious, I have made it several times winner every time, I use gluten free flour and extra liquid Thank for sharing it and all your other beautiful receipes Mary
Susie Collings says
Hi Mary, Good tip for those needing GF. So pleased you like the cake 🙂
Rachel says
Hiya, I’m wanting to use this recipe but in an 8inch square tin.. do you know how much of the ingredients would be needed?
Susie Collings says
Hi Rachel. For an 8-inch square cake, increase the quantities by 2/3 (e.g. 665g fruit, 210g butter and sugar, 420g flour, 5 eggs) and the cooking time by 45-60 minutes. Cover with foil or a butter paper if it starts to brown too much before the inside is cooked. Cheers- Susie