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.
Tina says
I've made this cake so many times now for my Dad. He loves fruit cake with a chunk of cheese on top and always tells me when he has run out of it, in hopes i make him another. It's so simple to make and knowing how much my Dad loves it make it a real winner for me. So thank you for sharing ❤
Susie Collings says
Thanks Tina, So pleased your Dad likes the cake. How lucky he is to have you 🙂
Caroline says
Can you use refined vegetable fat instead of butter?
Susie Collings says
Hi Caroline, Not all vegetable fats are suitable. You need to use one that says it is suitable for baking. Typically a block margarine for example.
Liz says
Hi Susie
I've made this recipe many times and love it. I see your advice using gluten free flour, but we're visiting my daughter next month and would love to make this to take with us. She's also lactose intolerant. I assume lactose free milk is fine in it but is dairy free spread instead of butter going to work too?
Susie Collings says
Hi Liz, Lactose-free milk is fine - or soya milk would work. You can use block margarine instead of butter for best results, e.g. Stork. Most spreadable marg isn't suitable because the texture is wrong.
Lesley says
I've used Delia Smith's recipe for years, spotted this recipe and decided to try. It's really good!
Lesley
Susie Collings says
Hi Lesley, Glad you like it and thanks for letting me know 🙂
Giselle says
Made this today on a whim (really wanted a slice of cake with my afternoon cup of tea!) I don’t usually write in comments, but I wanted to say that it’s an delicious! Thank you for the recipe!
(My jam ended up being honey and that worked too!)
Susie Collings says
Hi Giselle, So pleased you enjoyed the cake - honey is great. This recipe uses up whatever you have 🙂
Keleli Thabane says
Hi,
Can I soak the mixed fruits in brandy?
Keleli
Susie Collings says
Hi Kelili, Absolutely! Brandy would be yummy 🙂
Julie says
Hi
I made this cake for the first time today I checked it after just after an hour and it was cooked I did put more fruit in as I thought it wasn’t enough but I thought it was a little bit dry as I’d like a moist cake where did I go wrong
Susie Collings says
Hi Julie, Your oven could run hot, so you could turn the temperature down by 10°C. Take a look at Why is My Cake Dry for other reasons/solutions 🙂
Andrea Fenton says
Can I soak the fruit in tea for this recipe
Susie Collings says
Hi Andrea - Yes, Soak the fruit in tea/apple juice/spirits if you like. Add the excess liquid to the cake mixture, reducing the amount of milk by the same amount (of the excess).
Pam says
Hi Susie, I made you Everyday Fruit Cake for the first time this weekend. I used 400g of pre soaked mixed fruit in brandy (Tesco). I only had 'extra' large eggs which I weighed and selected the smallest and used 2 and a half eggs. I cooked the cake in my Miele oven which is very accurate on temperature at 150C Fan, after testing it I took it out after 1hour 20 mins as it seemed cooked. I tried it today, it was very tasty but the fruit had sunk to the bottom which made cutting it harder as it crumbled where the fruit was. I want to make the cake again and was wondering whether I had made the mix a bit wet (I did add the milk as well). I also think maybe I should try cooking it at 160 C as it was a very slightly undercooked on top. My husband had a piece with coffee it and said it was gorgeous.
Susie Collings says
Hi Pam, Glad you and your husband like the cake 🙂
Fruit sinks if the mixture is too slack, which sounds like the problem here.
If the top wasn't quite cooked, you could try turning up the heat and reducing the cooking time. If it's just a colour issue, i.e. it looks a bit pale, that might just be a fan oven thing. Food tends not to brown so much in a good fan oven.
Dee Archer says
I made this today as another person said their fruit sunk I always
Put a little flour in the dry fruit and mix it this seems to help that problem.And I read somewhere if you put a dish of water in the bottom of the oven the steam keeps the cake moist I always do that and it’s fine. I have made this cake a few times now and it’s delicious only trouble is my family always want me to make them one so I have to do several.
Susie Collings says
Hi Dee, Thanks for your tips - so pleased your family enjoy the cake 🙂
Mike Nelson says
Hi Susie,
Do you have a recipe for a Light Frute Christmas Cake 10 inch square.
I have been doing Christmas Cakes for a seniors home and I think they are a bit on the heavy side, they are always moist as I soak in Bailys' Irish Cream, they love the flavour.
But it would be nice to do both Christmas and Birthdays, but in a lighter format.
Is it possible to do this method.
Thank you for your time.
Mike Nelson
Susie Collings says
Hi Mike, The recipe for a Quick Christmas Cake should fit the bill. It's what I make now as we prefer a lighter cake. You can change the fruit around as you like (and still use Baileys - yum!).
The recipe is for an 8-inch round cake so you will need double the quantity for a 10-inch square cake.
Turn the oven temperature down by 10°C. and increase the cooking time to 1hr 30 mins-2hrs. I suggest lightly covering the cake with baking parchment after an hour to stop the top overcooking.