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.
Lynn says
Fruit cake. Is lovely I will make it again I made to one is in freezer for Christmas Day Thankyou for lovely recipes.
Susie Collings says
Hi Lynn, You are welcome. Have a lovely Christmas 🙂
Liz says
Hi, I've used this recipe a few times and it's great. Can I use a 20cm round tin instead and if so how do I adjust the cooking time?
Susie Collings says
Hi Liz, Glad you like the recipe. It will fit in a 7-inch/18 cm tin with the same cooking time.
Caroline Bishop says
Hi I don't have mixed spices could I use vanilla essence ? Or more jam ?
Susie Collings says
Hi Caroline, The cake still tastes good without spices so you can just leave them out:)
Mr Jimmy Jukes says
Can I use caster sugar?
Susie Collings says
Yes you can use caster sugar, although the cake will be lighter in colour and a slightly different texture.
Janet says
Hi Susie
Just made the fruit cake, which is really lovely I
used some dried apricots with the fruit which has worked well.
Do I need to keep the cake in the fridge? If not will it keep alright
For more than a week.
Kind Regards
Janet
Janet Holmes says
As of 28th November
Susie Collings says
Hi Janet, Glad you like the cake. I keep mine in the fridge for a few weeks. Otherwise in a tin in a cool place.
Jacq Cahillane says
Just made this using leftover dried fruit from Christmas pudding. I used rum instead of milk. This recipe is so easy, great result. I will definitely make this again. Thank you very much 😊
Susie Collings says
Hi Jacq, You're welcome. Lovely with rum 🙂
Vivian L says
Hi Susie
Thanks for the great recipe. For the sugar, I reduced to 100gm. For the dried fruits, added walnuts dried raisins & cranberries. Didn’t have mixed spice, used cinnamon. It turned out great, love it!
But the top of the cake cracked, is it normal?
Susie Collings says
Hi Vivian, Glad you like the cake and it works with reduced sugar 🙂 A slightly cracked top is normal. More than that can be too much raising agent or too high a cooking temperature.
Karren says
Hi there,
Is it best to soften the dried fruit by boiling it first?
Thank you
Susie Collings says
Hi Karren, No need to soften the fruit first. Some readers like to soak it in brandy/apple juice/cold tea - but it's completely up to you. Cheers- Susie
Marion Umney says
I only have 1lb loaf tins. If I divide the mixture in 2 and cook in 2 separate tins. How long would the cooking time be?
Susie Collings says
Hi Marion, THat's fine. Increase the cooking temperature by 10°C. Halve the cooking time and keep testing until it's done.
Pauline says
Hi susie, my question is' how much sugar, flour, butter, eggs,and fruits is needed to bake (5) five lbs fruit cake. I look forward for your reply
Kind regards
Pauline
Susie Collings says
Hi Pauline, 2.5 times the amaount, so 1kg dried fruit etc. Cheers, Susie
Michael says
Hi,Susie I have made this cake lots of times it’s delicious.I have emailed you before but can’t remember how you make that indentation in the top before you bake it.Do you use the blade of a knife or is it the flat of the blade and drag it through.look forward to your reply.
Susie Collings says
Hi Michael, I use the flat of a slim-bladed palette knife. Glad you like the cake 🙂