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.
Dawn says
Hi. when I put all the ingredients in a bowl, about how many minutes should I beat for? Thank you.
Debbie says
What can I substitute for the milk? Water?
Susie Collings says
Hi Dawn, Hard to say as it depends on how soft your butter is and how strong your arms are. Between 5 and 10 minutes, I would think. The best guide is when all the butter and egg is completely mixed in and you don't see pockets of flour or butter.
Do make sure the butter is really soft without actually melting.
Cheers - Susie
Heather says
Can I mix the ingredients in my food processor
Susie Collings says
Hi Heather, Yes you can use a food processor for all the ingredients except the fruit. Stir that in afterwards.
Cheers - Susie
Gillian Hale says
Hi looked at this recipe and looks just the right one for my husband. He doesnt like alcohol, so it's a definite no to any.
I have read some of the comments and to put marmalade in, do I just put it in with my mixture and how much would you reccomend. Many thanks Gill
Susie Collings says
Hi Gillian, Use the marmalade instead of the jam in the recipe, so 1 rounded tablespoon. Cheers - Susie
Malcolm Payne says
Could this recipe be used to make individual cakes and if so what would the bake time be?
Susie Collings says
Hi Malcolm. I wouldn't use this recipe for small cakes. I would use this recipe for Cherry Buns and substitute mixed fruit for the cherries. Cheers - Susie
Christine McDonald says
Hi so easy and delicious. I put marmalade in mine and it was really lovely.
Susie Collings says
Hi Christine. Thanks for that. Marmalade is good 🙂 Cheers - Susie
Samantha says
I’ve just made this cake, super easy and turned out beautifully. I added raspberry jam and baked for 1:25. Thanks for sharing.
Susie Collings says
Hi Samantha, So pleased you like the cake and thanks for letting me know. 🙂 Susie
Sam says
Hi I have followed your recipe to the T and my cake came out absolutely gorgeous I cannot thank you enough for posting this recipe thank you so much
Susie Collings says
Hi Sam, So kind of you to let me know 🙂 I'm pleased you like the cake. CHeers - Susie
Anj says
Made this today. Absolutely delicious!!!!! And easy. It took about 2 hours in my oven
Susie Collings says
Hi Anj. I'm glad yu like this cake - a great favourit in our house :). Cheers - Susie
Sue H says
This is an excellent and easy recipe and delighted with the result. I used apricot jam as my jam of choice. On day 3 now and it has moistened up a bit more (nicely, as in matured) with being kept in a plastic container. With a tea-time cuppa, fantastic!
Susie Collings says
Hi Sue. So pleased you like the cake. Always good with a cuppa!
Norma Peacock says
Hi just making cake but did not realise it was a 2lbs loaf tin I only have a 1lb tin can an bake it in a round 8inch tin ??
Susie Collings says
Hi Norma, A 7-inch tin is a better substitute for a 2ln loaf tin - or 2 1lb tins would work. Cheers - Susie
Norma Peacock says
Thanks yes will do that next time, I do have 2 1lbs loaf tins but was baking a banana loaf in other one....I'm not great at baking but getting there the cake tastes Fab but a bit flat.
Lynda says
Hi can I use granulated sugar as i have a full bag to use up thankyou Lynda
Susie Collings says
Hi Lynda, Granulated sugar may not dissolve completely, and leave a slightly crystalline texture. If you have any sort of blender/food processor/ stick blender, you can whizz up the granulated sugar to make casster sugar which would be a better texture. (For many years, I used this technique and didn't buy caster sugar). Cheers- Susie
Susan Peters says
Or the old fashioned way. Granulated sugar in between 2 sheets of grease proof paper and use a rolling pin. Just a thought 😄
Susie Collings says
There's always that! 🙂
Judy says
Hi Suzie,
I made this cake for my dad's birthday and it was lovely, thank you for your recipe, I loved the simplicity of it.
I am thinking of making it again and thought I would soak the fruit this time, is there any difference or preference for soaking it in orange juice as opposed to tea? And after I soaked the fruit would I throw away the excess liquid or put it all into the cake mix?
Many thanks
Susie Collings says
Hi Judy. I'm glad you (and Dad) like the cake 🙂 Soak the fruit in either tea or juice (or brandy if you prefer!). The flavour for each will be slightly different, so it's a matter of preference. I would use 60ml of liquid to soak 400g fruit.
Measure the excess liquid just before you make the cake and make up to 60ml with milk to keep the proportion of liquid the same.
Cheers - Susie
Judy says
Hi Susie,
Thanks for getting back to quickly, yes that makes sense on the liquids, I may try the brandy!
Judy
Marion says
It's in the oven now, can't wait to taste this, I used marmalade in mine. I'm sure it will be fabulous.
Wendy Miller says
I am wanting to make this cake dairy free for a friend who also can’t have nuts so nut milk is out. I’ve substituted unflavoured coconut oil for butter before now so will probably do that . Do you think cold tea would work as substitute for milk or does it need the actual fat from the milk in this recipe ? Thanks.
Susie Collings says
Hi Wendy. You should be okay with cold tea. Hope you enjoy the cake 🙂 Cheers - Susie
Wendy says
Thank you . I will give it a go.
Wendy says
I used tea to make it dairy free ( and ginger preserve for the jam) . That worked perfectly . Thank you.
Susie Collings says
You're welcome. It's good to know that works - I'll add it to the recipe notes. Thank you.
Jane Hardiman says
Hi. Do you think this recipe will work with stoneground wholemeal flour ? Thankyou
Susie Collings says
Hi Jane, I haven't tried it (although I will now). You will need to add 2.5 teaspoons baking powder if the wholemeal flour is plain (as most are).
A tip I read recently suggested leaving the cake mix for 10-20 minutes after making to allow the bran part of the flour to fully hydrate. I haven't tried this (again I will). Otherwise you should be fine. The end result will be slightly denser than using white flour, but not unpleasantly so.
Cheers - Susie.
sheila janet cutt says
can i use caster sugar instead of brown thanks, wanting to try it today
Susie Collings says
Hi Sheila, You can use caster sugar. The resulting cake will be a bit paler, but it still works. Cheers - Susie