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
Buy Now → 
Baking parchment loaf tin liner
Buy Now →Pin for later
Hover over any picture on the page and hit the Save button to pin the image to one of your Pinterest boards.
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.
Nannynan says
Tried this recipe for the first time I had leftover dried fruit cranberries cherries apricots and saltanas it's a lovely moist cake slight crumble to it but I find if you cut it with a serrated knife it cuts perfectly will definitely make this again and will try the gluten free version for my daughter as she is coeliac
Susie Collings says
So pleased you like the recipe. Good tip about the serrated knife 🙂
EllyG says
Great taste, soft moist cake but like others have said, nearly impossible to cut as it just fell apart and I followed the recipe to the letter apart from 70 mins cooking time only needed. Not a huge issue as I served it in a dish with some custard & it was delicious.
George Gibson says
Can this be used in a halogen oven? If so what adjustments to timing and temperature do you recommend?
Nannynan says
Try cutting with a serrated knife and use a sawing action
Susie Collings says
Hi George, I have no experience with a halogen oven I'm afraid.
Liz says
Hi Susie
I've made this cake many times and with some advice from you I've been able to make a gluten and lactose free version for my daughter. I have to say it was a huge success. I used hard butter which is very low in lactose and she can eat, lactose free milk, double normal quantity as per your advice, gluten free flour and baking powder. I used black treacle instead of jam and dark soft brown sugar. The overall result was a lovely moist cake which four of us enjoyed. Thanks for your help. Hopefully this will help others with allergies too.
Susie Collings says
Hi Liz, Thanks for that. It's so helpful to share your experience. Another tip I've recently picked up is to use duck eggs, which are larger and have more yolk. They work really well for GF baking in particular and I've switched to them for my GF cakes.
Charmian says
This recipe was so simple. I actually didn't have enough self raising flour so I added cake mix for the rest. About quarter cup. I kept everything else the same and it came out perfect! It's moist and flavourful. This will be my go to fruit cake recipe from now on. Thanks!!!
Susie Collings says
Hi Charmian, The best thing about this cake is that you can improvise and make it your own - or different every time. So pleased you like it 🙂
Mike Yeo says
Hi, love the recipe it always seems to come out a bit crumbly on the outside and difficult to cut otherwise very good.
Susie Collings says
Hi Mike, Maybe the eggs weren't big enough (add a little extra milk) or it was slightly overcooked (Sometimes ovens can run hot)? If the cake was a bit on the dry side see if any of the tips in Why is My Cake Dry? help.
I do keep mine in the fridge, which will help (but it shouldn't crumble anyway).
Sarah Snowden says
I have made this Fruit Cake several times with all sorts of dried fruit I have lying around, plus latest using up homemade Fig Conserve for the jam - it always comes out beautifully. Everyone who has had a piece LOVE it and want more! It’s also quick and easy to make - definitely recommend.
Susie Collings says
Hi Sarah, Always good to use up what you've got 🙂 - so pleased you like the cake
Julia says
Made this cake to take on a big hike. It came out perfectly moist and delicious. It did indeed take about 1:15hr to cook and I used oven at 170C. For the fruit I used a mix of fruit mince, raisins, almonds and chinks of dark chocolate. For jam, plum jam. Thank you for the recipe!
Susie Collings says
Hi Julia, Love the chocolate! Definitely a good cake for a hike 🙂
Chris Steel says
Lovely cake but very crumbly when cutting, could not get a complete whole slice.
Susie Collings says
Hi Chris, Maybe the eggs weren't big enough or it was slightly overcooked (Sometimes ovens can run hot)? If the cake was a bit on the dry side see if any of the tips in Why is My Cake Dry? help.
I do keep mine in the fridge, which will help (but it shouldn't crumble anyway).
Namnah says
Easy recipe , fantastic results.
I added a quarter cup of greek yogurt to make it moist. Quarter cup of honey instead of ham . Soaked the mixed fruit in brandy. OMG , best fruit cake I have ever made . It was all gone in under 1 hour . Baked for 90mins at 160 degress, came out moist !!!
Susie Collings says
Hi Namnah, Sounds delicious - so pleased you like the cake 🙂