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.
Debbie says
Super Easy came out fantastically. I always use a liner for these sort of cakes, especially if you have an old oven like mine. Mine didnt burn and cooked perfectly after 1 hour 30 mins. Cover with foil for the last 15 mins if your cake is getting too coloured or burning.. Great recipe thanks...
Susie says
You're welcome!
TraceyAnn says
This is a great cake! Only took about ten minutes to put together. I soaked the fruit in brandy over night at my husbands request and it worked very well. I strained the remaining syrup off the fruit before adding the fruit to the batter. None of it sunk. Although it's a little dryer than I would like I'll definitely make it again and with a little more spice will use it for my Christmas cake this year. Also I think I'll try cooking it on the bottom shelf next time as apossed to the middle one. Thanks for a great recipe.
Susie says
Hi TraceyAnn, Glad you like the cake. Soaking the fruit is always a good idea!
Cheers - Susie
Joanne says
Hi just about to make this cake, haven't got brown sugar would normal caster sugar be okay.
Susie says
Hi Joanne, You can use caster sugar. Soft brown sugar gives a bit more moisture but I use caster sugar in some other fruit cakes. Enjoy!
Cheers - Susie
Daniela says
Stumbled across this recipe last week, already had all the ingredients so thought I would give it a go. It's beyond easy and utterly delicious! I used olive oil spread instead of butter, and fine sponge flour that I sieved. Also added 25g of mixed citrus peel. I used apricot jam in the recipe. To my utter delight it cooked beautifully. It feels heavy because of the fruit, but the sponge was wonderfully moist light and fluffy. I kept it wrapped in cling film on the side in the kitchen, and it was still lovely after 5 days. And I've just made another today! I adore dark fruit cake, this doesn't have the heaviness but all the flavour, and I didn't use any machine just a wooden spoon. This recipe is a brilliant find and one I'll be using for many years. Thank you!
Susie says
Hi Daniela, Glad you like the cake - great variations!
Cheers - Susie
Sandra says
Lovely flavours but quite dry. I used marmalade in the cake and spread a little on top of cake once out of oven. Cooked in about 1 1/4 hours, I was busy and didn't check sooner but next time will look after an hour to see how it is doing? Used a mix of dark and light muscovado, flaked almonds, real mixed peel and various spices, lovely flavours but just not moist. Such a shame. I will make again and probably play around with quantities of the various ingredients. Perhaps slightly more butter, slightly less flour and possibly half single cream and half whole milk?
Susie says
Hi Sandra, Interesting - it usually is a moist cake. A bit more jam might help, but it sounds as if it cooked too long or too high - maybe your oven runs hot?
Cheers - Susie
Sandra Amos says
Thanks for a very speedy reply. I will be making it again as the flavours are really good. I will make sure there are no distractions to stop me checking after an hour. I think lowering the oven temperature might not be a good idea, would you agree?
Susie says
Hi Sandra, Baking a fruit cake at a lower temperature isn't a problem in the same way that it is for a sponge, for example, because the cake isn't going to rise so much anyway. So it is worth trying, and a longer, slightly lower bake won't hurt. Cheers - Susie
Jacqui says
Well deserved
Naima says
Hi Susan.
This is my first fruit cake. I followed the recipe to the letter and its really dry and burnt on the outside. I used light brown sugar but its looks way too light on the inside. Doesn't have very much taste either. Im afraid im not going to try this recipe again. Sorry
Susie says
Hi Naima, So sorry to hear that you had a disaster with your first fruit cake. Alas, it happens to us all!
You might be interested in an article I wrote - Why is My Cake Dry? This gives all sorts of reasons - and solutions - to the problem of a dry cake.
I hope your next cake is a fabulous success.
Cheers - Susie
Jacqui says
What a fantastic easy fruit cake recipe, was having a committee meetings at mine so wanted to make a quick fruit cake was given top makes by all. Big thank you ????
Susie says
Hi Jacqui. Great to hear the cake was a hit. Definitely need cake at committee meetings 😉
Jason Farrell says
I made this cake today with my 7 year old daughter it came out great and tastes just like my mum's when I was a 7 year old not just a great taste but lovely memories thank you
Susie says
Hi Jason, So glad this brought back happy memories. Sounds like you're making some more with your daughter 🙂
Cheers - Susie
John says
Can I use ordinary sugar instead of caster sugar
Susie says
Hi John. You can use ordinary sugar. It doesn't dissolve as easily so you might get a slightly different texture but generally not too bad in a fruit cake.
Helen says
Have made this today, done in my Pressure cooker on cake mode, it came out beautiful thank you.
Susie says
Hi Helen. How interesting - that's great. I had a pressure cooker many years ago, and I'm considering updating to a new one. My old one had only 2 modes - pressure or no pressure - and a weight for the top that in theory could be adjusted.
Cheers - Susie
Priya says
Hi ,
Can you please help me to make this cake eggless ?? Thanks in advance.
Susie says
Hi Priya, I haven't tried making this cake without eggs, but a general recommendation is to use 125ml mashed banana (about 1/2 banana) per egg. Or you could also use 125ml unsweetened applesauce per egg.
To make applesauce, peel, core and slice 1 kg apples and cook with 100ml water for 15-20 minutes until soft. Puree in a food processor or sieve. You can freeze the excess.
Hope this helps. Let me know if you try it.
Cheers - Susie
Sheila Tagg says
Hi, it is possible to purchase vegan egg replacement. I buy miner from Holland and barest. It comes as a powder but the instructions are very easy.
Susie says
Hi Sheila, Thanks for the info. It's good to know 🙂
Cheers - Susie
Caroline Englefield says
Hi as the mixture looked so much I divided into two loaf tins, and it was cooked in 50 mins.
Very nice but bit crumbly.
Susie says
Hi Caroline. Glad you liked the cake. It doesn't rise much, so it's okay if it fills the tin, but loaf tin sizes can vary!
Cheers - Susie
Stacey says
Just baked this cake tonight after putting up the Christmas Tree. House smells really festive. Can't wait to taste the cake
Susie says
Hi Stacey, Hope you enjoyed the cake (long gone I expect!).
Cheers - Susie