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.
Andrew Bagguley says
Novice cook here, 61, man. I must comment because I took this cake to an afternoon tea party for the bee keeping group, and subsequently got asked for the recipe, 3 times so far, so I sent them the url. The only substantive thing I changed was substituting 100g of the mixed fruit for 100g of morello grace cherries, available from large supermarkets. Other than that, I whisk the flour and butter, add spice, then add eggs and milk before adding sugar. Better mix that way. Big hit, many thanks.
Susie Collings says
Hi Andrew, That's so great! I'm glad your beekeeping friends liked the cake 🙂
Carol Hance says
I love this cake but I wondered if there is any way of reducing the amount of sugar without compromising the recipe?
Susie Collings says
Hi Carol, I haven't tried it, but I think reducing from 125g to 100g shouldn't be a problem.
Debra Rees says
I don't have a loaf tin will it cook ok in a round tin?
Susie Collings says
Hi Debra, All conversion details are in the blog post. Hope you enjoy the cake 🙂
Bob says
Love the recipe can I extend shelf life by adding a little more fruit and some brandy.
Susie Collings says
Hi Bob, Glad you like the recipe 🙂 You could add more fruit, although there's a lot in this cake already. Brandy would increase shelf life. I keep my cake in the fridge and it lasts for at least a month.
Erica Laine says
When I was going through chemo and had little energy I wanted cake! I made this about once a week , it was so easy and a great comfort with a cup of tea when I came home after a session and on the days inbetween. I still make it in happier times. A super recipe.
Susie Collings says
So glad it helped 🙂 And pleased you're having happier times x
Kyra says
Just made this recipe. Was super easy which I appreciated as I wanted a quick recipe with no boiling or soaking of fruit. Not sure if it was the shape of my loaf tin, but cooked in less time even though my oven is not fan forced. Will be adding it to my ‘reliable, make again’ collection as I love fruit cake. Now I can mix one together quickly when the craving hits! Thank you so much for doing the hard work then sharing this recipe.
Susie Collings says
Hi Kyra, Glad you like it. Ovens vary so much. I've just changed mine and I'm still using a thermometer as it runs hot.
Nicola says
Hi can you use Chinese five spice please
Susie Collings says
How interesting! You could. Obviously a different taste - more of an aniseed flavour, but good if you like that 🙂
Kyra says
Would not recommend using five spice powder. Of course, no harm in trying it and see if the flavour works for you.
Jackie says
What shelf in the oven please or did I miss this.
Susie Collings says
Middle - or any if it's a fan oven of course 🙂
Margaret Paton Grant says
could i bake this in an airfryer what tempreture and how long
Yvonne says
I did this in my air fryer. Turned out great.
John says
This is my go-to recipe every time! My mum and dad LOVE it. Dad is celiac so I just use Doves Farm self raising flour with 4 teaspoons of xantham gum, it comes out just as nice. Today I made one using 200g of of chopped apples and 200g of raisins, it's perfect. And if you like it really moist, personally, I always add and some extra spoonfuls of jam! 😋
Susie Collings says
Hi John, So pleased you all like the cake. Chopped apple sounds very nice 🙂
Doves Farm is definitely the best GF flour I've found.