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.
John Rugman says
This was my first attempt at cake making and it certainly won't be the last! So easy and such a delicious result. If I can do it, anyone can!
John, 76 years young
Susie says
Hi John. You made my day! I'll be quoting you to everyone who thinks they can't bake.
Cheers - Susie
veronica says
This was my first attempt at making this fruit cake I use demerara sugar it was absolutely wonderful I will be making it again for the family thanks a million x
Susie says
Hi Veronica, So glad you liked the cake. Hope the family enjoyed it too.
Cheers - Susie
Peter Donnelly says
Presumably if you don't have a fan oven the correct temperature is 170 degrees c .
Susie Collings says
Peter - 170 is right. Sometimes it will need a bit longer, but test the cake early - ovens vary!
Jill says
Hi Susie
I have just made this cake as I had some store cupboard ingredients that needed to be used up. I soaked the dried fruit in cold tea overnight and added some glace cherries and walnuts. I halved the ingredients as I live alone and don't eat much cake (honestly). I baked the cake in my work top halogen oven for 1 hour 10 mins at 150c. Absolutely fantastic. Such an easy recipe too.
Susie says
Hi Jill, I'm glad you like the cake. Soaking the fruit is great, especially if it's been hanging about a bit - which I sometimes find can happen!
I don't know anything about halogen ovens, so have just looked on Amazon. What a good idea! You could even take it on holiday 🙂
Cheers - Susie
Simon says
What a great recipe for a tasty fruit cake, I used mixed fruit and cherries in mine and I didn't have a load tin, so I just used a normal cake tin and it came out perfect. Nice easy method instructions and accurate cooking times, thank you Susie I will be making this one again.
Susie says
Hi Simon, Glad you liked the cake - round is good too! Cheers - Susie
Mariha says
Hi Susie
Loved this cake but just a shame al, the fruit sunk I’ve never had that happen before with a Fruit cake but it tastes lovely next time I make it I will roll my fruit in flour and wash the cherries as I’ve always done
Susie says
Hi Mariha, Interesting about the fruit - I do wash my cherries, but I don't do anything with the rest and they're okay. Hope it works for you next time. Thanks for your comment and I'm glad you liked the taste!
Cheers - Susie
Cathy says
Hi Susie,
Best fruit cake I have tried and so simple to make. I doubled ingredients to make two cakes and only added mixed spice to one as some of the family prefer it without. This time I also added chopped almonds to the mix, keeping to the 400g ratio per cake, and whole almonds on top. Both cakes tasted scrumptious. Have used your recipe a few times now and it never fails. I particularly like that it is adaptable with the type of fruit/nut mix you prefer. Thank you so much.
Susie says
Hi Cathy, Glad you like the cake. Good idea to make 2 at a time that are slightly different.
Cheers, Susie
caroline says
Hi Susie if I'm adding cherries will I need to reduce the amount of mixed fruit?
Susie says
Hi Caroline. Yes, reduce the rest of the fruit. You want the total weight to be 400g.
Hope you enjoy the cake! Susie
valerie calam says
loved this cake but after only 1 hour and 20 mins cooking, I removed from oven as it was becoming over cooked., once cooled this cake was very crumbly to cut and a little on the dry side. what was wrong please
Susie says
Hi Valerie.
Your oven might run high. I'd try a lower temperature, say 140. An oven thermometer will help get the right temperature.
If your tin was bigger than recommended, so the mixture is spread thinner, the cake would also cook more quickly.
Hope this helps - Susie
Pollygillon says
Can you put the ingredients in pounces and ounces pkease. Thanknyou
Ray Hopkins says
Happy can we have lbs and ozs please.
John says
Use an online converter.
Jacky Mccullough says
A great success and very easy. I will definitely make it again. Thankyou!,
July 2018
Susie says
Hi Jacky,
I'm glad you liked the cake - thanks for letting me know.
Susie
Laura Rinaldi says
Made this yesterday and it went down very well, been told I can make it again.
I have never liked fruit cakes but I really liked this.
Susie says
Hi Laura,
It's always good when the rest of the family like it! I'm glad you're a convert to fruit cake 🙂
Cheers - Susie