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.
Ann Crump says
Made this cake this morning in my round tin. Soaked fruit in Brandy for an hour. Turned out better than my usual fruit cake. Definitely my new favourite.
Susie Collings says
Hi Ann, Glad you like the cake. Brandy is always a good idea! 🙂
Patricia says
Never been able to make a moist fruit cake untill this great recipe. Made it loads of times now always a success .I sometimes put ginger preserve in instead of jam and that works well.
Susie Collings says
Hi Patricia, That's great to hear 🙂 Ginger preserve sounds good - I probably have some lurking in a cupboard. Cheers - Susie
Cynthia says
I made thisFruit Cake today, it was so easy to put together I added few chopped dry apricots & prunes plus a few chopped walnuts. I baked at the said time 1 hour 15 mins @ 150 degrees Fan Oven middle shelf.
Results are just perfect, tastes nice and moist, adding the jam seems to give a nice flavour too. So I will be making this one again as fruit cake is a favourite with the family. Thank you.
Susie Collings says
Hi Cynthia, So pleased you like the cake - thanks for letting me know 🙂
Paul says
I use a small tub of glazed cherry's and a double shot of brandy with the dried mixed fruit still keeping to the 400g and its absolutely stunning
carol says
can i feed it with brandy?
Susie Collings says
Hi Carol, You can or you can soak the fruit in brandy before you make the cake. This cake has a high density of fruit, so doesn't particularly need feeding. If I make a Celebration Fruit Cake I would feed that. Cheers - Susie
Cheryl Cheshire says
I tried this recipe using gluten freeflour ( got a couple of coeliacs in family ) and its amazing. So simple and you can't tell its gluten free . A big success . Only draw back is they expect it every weekend ! I will just have to help them eat it .
Susie Collings says
Hi Cheryl, Tough job! Gluten-free flour is so good these days - I have a coeliac in the family too - so often use it. You may need a little extra liquid. So pleased your family enjoy the cake 🙂
sharon lowden says
I made this cake last night as I love fruit cake, and its the first time I have made a cake. I wasn't very optimistic about its success, but to my absolute delight it was a success. I think the only negative was that I put it on the top shelf and it slightly burned the fruit. But OMG it tastes scrumptious!. I am so proud!. Should I have put it in the middle?
Thank you for this recipe, I have subscribed and I am gonna try your brownies next.. Wish me luck!
Susie Collings says
Hi Sharon, Either move the cake down or cover with a butter paper/greaseproof if it starts to burn the fruit. Glad you like the cake - have faith 🙂
Enjoy the brownies. Remember they continue to cook when out of the oven so err on the side of undercooking (a little). Cheers - Susie
Debjani Chakrabarti says
Hello Susie
I am not much of a baker but make very basic cupcakes. My husband loves fruit cake and your recipe popped up first when I was searching. Found it really easy to make. However, like few others here, I think my oven is too hot...so the 1 hour 15 minutes was a bit much. I didn't remove earlier because I was afraid that it may be uncooked inside. But now I know. Will make it again soon. Perhaps bake for less than an hour and see.
It tastes really nice , just a little dry. May be ice cream on the side can help 🙂
regards
Dj
Susie Collings says
Hi Debjani, You can always test the cake after 1 hour with a skewer or cocktail stick. If it comes out dry the cake is done. To eat it now, ice cream or custard, or just some butter would be nice 🙂
Huw says
I love making this recipe, and so do my neighbours who benefit it from it as well.
Susie Collings says
Lucky neighbours 🙂
Margaret Teale says
Made this cake today, first time, absolutely delicious love it will definitely make it again, but it took an extra 30 mins in my oven delicious 👍👍👍👍
Susie Collings says
Glad you like the cake 🙂
Graeme says
This recipe is so solid and has never ever let me down! Would soaking the fruit in some rum work here? Would you need to sub out some liquid (milk)?
Susie Collings says
Hi Graeme, Thanks 🙂 By all means soak the fruit. If you have rum left over, add it and reduce the milk by that amount but don't worry about the 'soaked-up' liquid. Enjoy!
Mark Boyle says
I made this cake the other day, took only 45 mins in my fan assisted oven at 150 then 140 degrees after 30 mins, turned out perfect, I've given some to my friends and they loved it too, its a great recipe for any novice baker to try but keep an eye on it closely so it's doesn't burn, I added dried apricots and sultanas, absolutely delicious.
Susie Collings says
Hi Mark, Glad you like the cake. Apricots are always good 🙂