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
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.
Penny Sowden says
Hello
Does this cake freeze?
Susie Collings says
Hi Penny. Yes it does. I often make two and freeze one. Wrap in foil or beeswax wrap and it will keep happily for at least a month (I often keep mine for longer).
carol Watson says
Made this today for husband to take on big bicycle ride tomorrow.
It’s fabulous. Thank you.
Susie Collings says
Hi Carol. Hope the bike ride was a success. Glad you like the cake 🙂
Michael says
Hi,I have emailed you before.The everyday fruit cake recipe is wonderful.I have made this cake numerous times always a success.when you run a knife along the batter before it goes in the oven to stop dome ing do you use the blade edge or the flat edge.look forward to your reply.
Susie Collings says
Hi Michael, I use the flat edge of a palette knife - so pleased you like the cake 🙂
Susie Collings says
Hi Ann, Glad you like the cake. Brandy is always a good idea! 🙂
Bernadette says
I cooked the cake in two 1lb tins what is the correct time and temperature. Cakes turned out dry.
Susie Collings says
Hi Bernadette, I do this too. I turn the temperature up 10°C and start testing after 50 minutes. Mine take about an hour, but it will depend on your oven.
Frances Hammond says
Why does my fruit sink in a fruit cake?
Susie Collings says
Hi Frances, Fruit sinks for a number of reasons, e.g it's not thoroughly mixed in so the last of the mixture has little fruit. Other reasons are all because the fruit is heavier than the cake mix, which is why this is a fairly thick mixture. I don't usually have a problem with the fruit sinking but you could try keeping a tablespoon of flour back and coating the fruit with it before mixing in.
Erica Laine says
Excellent cake, making it for the third time, it’s so easy to make and I have used different mixes of fruit and nuts each time. Today mixed nuts and raisins and dried apricots. I use marmalade instead of jam. As I am having daily radiology at the meant the ease of this cake is wonderful and just what I want with a cup of tea on return from being zapped.
Susie Collings says
Hi Erica, So pleased I can help a little at this time. I love mixing up the fruit and nuts too. Good luck with your treatment 🙂
Dorothy says
Made this cake using Gluten Free Flour. As G F cakes tend. to be dry I used 200g G F Flour and added 50g of Ground Almonds to add moisture.I also added 1 1/2 teaspoons of baking powder.The cake was delicious. It was a bit crumbly after baking but was fine after 24 hours.It was one of the best G F cakes that I have made.
Susie Collings says
Hi Dorothy, That's really good to know - and I'm glad you like the cake 🙂
Sylvia Rouse says
My husband's absolutely favourite fruitcake - and he considers himself a true connoisseur! In fact I haven't had to even consider looking for an alternative recipe since I discovered your brilliant cake. It's just so easy and unfussy too, but with delicious results every time. Many thanks Susie.
Susie Collings says
That's so kind 🙂 I'm pleased your husband likes the cake - mine is a fan of this too. Cheers - Susie
Helen says
Hi, I’ve made this cake several times and it’s great. However, I need to make a 10” cake for someone and wanted again to use this recipe. Would you double the recipe or even 3 times? Not sure what to do
Sylvia Rouse says
Hi Helen, I've made this lovely recipe in several different size tins (most often in a 2lb loaf tin) but it was also very succesful in an 8" round tin using 1 and a half times the ingredients, so I'm sure that doubling up for a 10" cake would be perfect. Happy cooking!
Susie Collings says
Hi Helen, Sylvia is quite right, doubling the mixture will be the right amount for a 10" tin. I would also turn the temperature down by 10°C so that the outside doesn't cook too quickly. Cheers - Susie