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.
Fiona Edwards says
thanks for the recipe - made it for the first time today , a really simple recipe !
even I didn't mess it up!
I added the zest of an orange and its a beautiful moist cake which I will surely be making again.
thanks again
Roland says
I have made about four of these so far added berry's to the mix fruit. And after cooking the last two I've raped icing around it.
It's so good, all my family Andy neighbours love it,thanks for the Recipe
Susie Collings says
Hi Roland, So pleased you and your family like the recipe. Iced is even better 🙂
Susie Collings says
Hi Fiona, It's always lovely to know people like the recipe - orange is a good addition 🙂
Amanda says
Who cares about calories when this Xmas cake is infront of you .thank you Susie great stuff .I must say you look Soo beautiful my dear
Love from South Africa Amanda
BBS says
Delicious cake...never fails but can you give some idea of how many calories etc are in a slice please?
Susie Collings says
Approx. 330 calories per slice, if you get 12 slices out of the cake.
Linda Mckeever says
Just made this loaf, delicious❤️
Susie Collings says
Hi Linda, Glad you like it 🙂
Elaine says
Best moist fruit cake 8ve made, and i have made a few.
Susie Collings says
Hi Elaine, Thanks for that 🙂
Teresa Robinson says
Hi I made this already and it’s now a cupboard essential but what do I do if I don’t have self raising flour ?
Nigel says
Use plain flours and add 2 teaspoons of baking powder
Susie Collings says
As a rule of thumb I add 1 level teaspoon (5ml) to each 100g plain flour if I don't have self-raising. If you don't make many cakes this is a better solution anyway so you don't need to keep SR flour In your cupboard.
Rosie says
Great easy recipe for reluctant cooks. It’s the only cake I make. I always soak the mixed fruit in brandy the day before which gives it a lovely flavour and add walnuts on the top to make it more special.
Susie Collings says
Hi Rosie, Thanks for that. Soaking the fruit in brandy (or whisky if you prefer) is a great addition.
Gary says
Instead of butter could I use the likes of stork margarine
Susie Collings says
Hi Gary, Hard margarine is fine for this cake.
Liz says
Can I use a liquid vegetable fat instead of butter (I'm dairy free)? If so, would I need to adjust the quantity?
Susie Collings says
Hi Liz, I haven't tried using liquid fat in this recipe so I'm not sure how it would work, but you can definitely use a hard margarine which is dairy free. I don't know if you can get Stork?
Matt says
My go to recipe every time ,I always add a few nuts and a splash of brandy but otherwise keep the recipe the same ,love it
Susie Collings says
Hi Matt, Good to hear. So pleased you like the recipe 🙂