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.
Christine URQUHART says
Love this cake and so quick and easy
Susie Collings says
Hi Christine. Thanks for that. I'm pleased you like it 🙂
Sarah says
Please could you tell me whether this fruit cake recipe would be suitable to marzipan and cover in fondant?
Many thanks
Susie Collings says
Hi Sarah. Yes, It's fine. In fact, I make 1lb cakes for our mothers for Christmas with marzipan and fondant icing (recipe coming soon).
Devika says
Yes I’ve made this fruit cake several times and I really like it. I always find it best to put the oven temperature down to 160 or even 150 degrees Centigrade after about half an hour in the oven so that the top of it does not get overcooked. It depends on your oven.
I take it out of the oven when it’s still a little tiny bit moist as it will dry out a bit more in the tin.as it cools.
It would be fine with marzipan and icing around it. In that case I myself would put in more dried fruit - 150 grams - as well as another 100 grams of glacé cherries and some flaked almonds. I like more dried fruit in it anyway.
I put half a tablespoon of jam and half a tablespoon of golden syrup in the cake instead of just one of jam.
I sieve a little icing sugar on top of my cake if I don’t ice it.
Susie Collings says
Great tips. Thanks 🙂
Susan Cripps says
Beautiful moist fruit cake, it’s going to be my go too recipe from now on . I do like to simmer my fruit for 10 minutes but must let it cook before adding to the cake mixture, it makes the cake even more moist .
Susie Collings says
H Susan, that's great to hear 🙂 Good tip with the fruit - and you can do it the night before if you're going to be short of time when you bake it.
Joan says
Can I bulk cook this? I need to provide 24 slices for families camp.
Susie Collings says
Hi Joan, I usually cook 2 cakes at a time to freeze one 🙂
Hazel says
Do I need to boil the fruit beforehand?
Susie Collings says
Hi Hazel, No you don't need to boil the fruit. If you have time, and you want to, you can soak it in brandy or fruit juice, but it isnt necessary.
Marian says
Can it be cooked in the microwave
Rachael says
Ive got 2 in the oven cooking at the moment and the smell is amazing Ive used some treacle instead of jam, we'll see how that works but im hoping it will just make it richer. Such a quick and easy recipe.
Susie Collings says
Hi Rachael, Treacle is interesting. I just love the variations you all try 🙂
Jon Henry says
Such an easy recipe to follow and produces a lovely flavoured moist cake!
Darren says
Can this fruit cake be baked in an airfryer?
Susie Collings says
I haven't tried it yet. I'll update when I have 🙂
Susie Collings says
Hi Jon, So pleased you like the cake 🙂
Donna says
Hello, I have a bag of Brandy soaked mixed fruit I need to use up, would this be ok for this recipe please?
Susie Collings says
Perfect 🙂
Holly says
What could I use instead of mixed spice?
Susie Collings says
Hi Holly. You can leave the spice out if you don't like it. My mixed spice is a mixture of cinnamon, nutmeg, ginger and coriander, so any of those is fine - but use smaller quantity if it's only one spice.