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.
Nathan says
After numerous bakes of this recipe I've finally got around crediting it's inventor - it's my go-to cake for ease & appreciation! A fruit cake that's been enjoyed by people who dislike fruit cakes & stays fresh for days in a sealed container. This recipe should be added to every home baker's repertoire.
Susie Collings says
Haha! You're welcome - thank you for your kind words Nathan 🙂
Elaine says
If I use 2 x 1lb tins, is it just the cooking time that needs adjusting?
Susie Collings says
Hi Elaine, Increase the cooking temperature by 10°C. Halve the cooking time and keep testing until it's done. I've updated the post to add this information 🙂
Val Ryan says
A great recipe, I substituted 50 gr of mixed fruit for 50 gr of stem ginger which was a leftover from Christmas. Also used 50 gr of almond flour to add moisture. A delicious cake, and it keeps so well.
Susie Collings says
Thanks Val 🙂 It's so satisfying to use up what's in the cupboard. Glad you like it.
E Kelsey says
Great recipe and easy to follow. Cake turned out really nice inside, so moist but the outside was a little crispy. Probably something I done as I’m not experienced in making cakes.
Susie Collings says
Hi, Try turning the oven temperature down 5-10°C. You may need to increase the cooking time a bit. Sometimes ovens run a bit hotter than they say. The other thing you can do is put a butter paper over the top of the cake after about 45 minutes which will stop it getting crispy.
Laura says
Thank you so much for this amazing recipe! It was so moist and absolutely delicious! I used glacé cherries and mixed fruit, my husband really enjoyed it too and he rarely eats sweet things. Will definitely make this again
Susie Collings says
Hi Laura, That's great to hear. So pleased you like the cake 🙂
Lorraine Kenney says
Loved it!
I have a new oven so I’m keen to cook & bake again as I had so many disasters with my previous oven.
This proves it wasn’t me!! 😂
I cooked it for 1 1/4 hrs & it was perfect. I’m going to freeze half of it as this says it freezes well.
I had made jam which was a bit runny soused it in this recipe. Great way to avoid waste too as you can use up items from your cupboard (mixed peel, nuts etc)
Go for it, it’s so simple.
Nicola says
I made this easy cake and baked it in the Ninja Foodi. Ì lowered the temp by 10 degrees and the results were glorious. Light, fruity and flavoursome. Not too sweet. I topped it with flaked almonds.
Susie Collings says
Hi Nicola, Ooh that's interesting! I have a new Instant Pot that I'm just getting to grips with. I hadn't thought about cakes 🙂
Susie Collings says
Hi Lorraine, Oh yes, I've been there! How lovely it is to get that a new oven and enjoy baking again. I'm so pleased you like the cake 🙂
Dee W says
Wow! I've tried making fruit cakes before but this was straight forward. I baked it for 1 hour 15 mins and needed an extra 5 mins as suggested. This cake was fabulous and my mother in law has requested one when I next visit her! Thank you very much. This recipe is definitely a keeper!
Susie Collings says
Hi Dee, Glad you like it - lucky mother-in-law to have you 🙂
Gilly says
Lovely moist cake, hubby loves it and seems nicer the next day. Will definitely be making this again. Thank you.
Susie Collings says
Hi Gilly, Glad you both like the cake 🙂
Sandra Hasan says
A really nice cut and come cake. Made several times and have saved the recioe
Susie Collings says
Hi Sandra, So pleased you like the recipe 🙂
Karey Mitchell says
Good afternoon, is it possible if you could convert the grams of the ingredients in this fruit cake for me please. I don't have a scale, at present. Living in a holiday home.
Would be much appreciated.
Susie Collings says
Hi Karey, I've added the conversion to the recipe ingredients. If you select US customary it will convert to US cups and oz (for butter). Hopefully, you can cut the block of butter into half. Note that US cups are 240 ml whereas European cups are 250ml as are South African I believe, so add a fraction more flour and sugar. Hope this helps - let me know if you need something different. Cheers - Susie