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.
Graham says
Temperature for non fan ovens is far too high! Mine started burning on the top after 30 minutes. Covered it in foil to prevent further burning.
Susie Collings says
Hi Graham, Ovens do vary, so it could be that yours runs hot. Either check with an oven thermometer or just turn the temperature down.
Isobel Brewin says
HI there,
I would like to make this cake but don't have a 2lb loaf tin. Can I use a square or round tin and if so what size?
Isobel
Susie Collings says
Hi Isobel, You can make this cake in an 18cm (7-inch) round deep tin or a 15cm (6-inch) square tin.
Kat says
I made this cake for the first time today, looking for an easy cake for a novice baker who’s doing ok but cakes not a speciality. It’s fantastic! Turned out really well, crumbly but just enough to be interesting. So pleased to have found fruit cake recipe that I can make work, since it’s my hub’s favourite! Looking forward to trying it with fruit soaked in alcohol for Christmas 🙂 Thanks again
Amanda says
If I soak the fruit it will weigh heavier so do I use 400 ofpre soaked or 400mg of soaked ??
Susie Collings says
Hi Amanda, Use 400g fruit before soaking. If you have liquid left use it in place of some of the milk. Cheers - Susie
Susie Collings says
Hi Kat, I'm so pleased you like the recipe. These hubbys do like their fruit cakes 🙂
Jane Cunningham says
I live in the USA and we don’t have mixed spice. What would be the best alternative?
Fiona says
Pumpkin pie spice would be a good substitute.
OldTownBoy999 says
In uk we used mixed spice (cinnamon, Nutmeg, Ginger cloves and Mace). Therefore you can make up your own to your own taste.
Susie Collings says
Hi Jane, I make my own mixed spice using nutmeg, cinnamon, ginger and coriander, but any spices that you like are good 🙂
Lynn Kelly says
It’s similar to the pumpkin pie spice that you use in the USA so that’s probably a good substitute
Smita says
Hi
My cakes were turning out dry and over done and I couldn't understand why. Reading your pages I realised that my oven is a bit hot, and I was using the wrong tin. I adjusted all of this and have ended up with a wonderful, moist and delicious cake and will be making another tomorrow for my parents. I will also try this with soya and almond milk in the future.
Thank you so much, not only for the recipe but also the invaluable information around the making and cooking 🙏♥️😊
Susie Collings says
Hi Smita, You're welcome 🙂 So pleased your baking problems have been solved. I hope your parents like the cake. Cheers - Susie
Jolie Vines says
I made this today as a birthday cake (for myself). It is delicious! I left out the jam as we didn't have any, and only used raisins as the fruit. Just had my second slice and I regret nothing.
Thank you for sharing!
Susie Collings says
Happy Birthday to you! Hope you had as good a time as you could. Tough time for birthdays but so well done for treating yourself 🙂
Kathy Mackenzie says
I need the recipe for everyday fruitcake please, I would like to make this today.
Jiaen says
Hi!
I’m planning to make this fruit cake for my mum’s birthday. However, she is allergic to cow’s milk. May I know what can I use to substitute milk in this recipe? Looking forward to hear from you! Thank you 🙂
Susie Collings says
Hi Jiaen, What a lovely idea - lucky mum! You could use any sort of plant milk: soya milk, rice milk, almond milk, oat milk for example. Cheers Susie
Jiaen says
Thank you so much! My mum loves the cake 🥰
Jack says
Hi just made this cake ive instead 400 fruit I I accident put 500 will it spoil the cake
Susie Collings says
Hi Jack, It won't spoil it but might make it a bit more crumbly as there's less cake to hold the fruit together.
noreen says
I made this everyday fruit cake yesterday afternoon, once cold I wrapped it in foil. Today we enjoyed 2 slices with a cup of tea - a really lovely cake, this coming from someone who is used to a christmas cake where the fruit is boiled in brandy and left overnight.
Susie Collings says
Hi Noreen, Glad you like the cake. It's lovely to know 🙂
Jean says
Hi can you use normal caster sugar or does it have to brown
Susie Collings says
Hi Jean, You can use caster sugar, although the texture and colour will be slightly different.
Brenda F says
Hello
This recipe sounds delightful and easy.
My question is, can I soak my fruit in grand Marnier or spiced rum?
Thank you in advance 🙂
Vicky says
Yes, yes, yes!!! Grand Marnier or spiced rum sound delicious! I've made this cake more times than I can remember, I often soak my fruit in a mixture of tea & brandy.
Susie Collings says
Lovely to have enthusiastic readers helping each other 🙂
vicky bowler says
Always!
Rich says
Hi can I ice the cake like a Christmas cake 🎂
Ann says
' hi I’ve made this cake a few times and it’s been so easy and lovely. The last two I’ve made though the fruit has sunk. What am i doing wrong
Susie Collings says
Hi Ann, I get this problem when I'm in a hurry and haven't mixed the fruit in properly. Alternatively, if your eggs are bigger than usual the mixture would be slacker and not support the fruit so well. Large eggs weigh 63-73g in the shell. If they are big, reduce the amount of milk. Hope that helps. Cheers - Susie
Susie Collings says
Definitely. Also see Vicky's comment. Cheers - Susie
Helen Higgs says
If I double the ingredients, how long does it need in the oven please?
Susie Collings says
If you're making a cake with double the ingredientS, (probably in a 9-inch square or 10-inch round tin), reduce the temperature to 140°C fan and cook for 3 1/2 - 4 1/2 hours (it will depend on your oven.