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2 slices of Everyday Fruit Cake on a pink flowered plate
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4.95 from 70 votes

Everyday Fruit Cake

This Everyday Fruit Cake is baked in a loaf tin and is almost apologetically easy. Just weigh, stir and cook. The cake uses the all-in-one method and is suitable for food processors, stand mixer or hand-mixer.
Prep Time20 mins
Cook Time1 hr 45 mins
Total Time2 hrs 5 mins
Course: Cakes and biscuits
Cuisine: British
Keyword: cake, easy, tea
Servings: 12 slices
Author: [email protected] Cooks


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)



  • 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 fruit
    400 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)


Everyday Cooks Tips:

  • 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.
This fruit cake will keep in the fridge for at least a week. It also freezes well.
Ensuring a moist cake:
If your cakes turn out dry, it's probably because of the bake temperature or time. Check out Why is My Cake Dry? for reasons and solutions.