Everyday Fruit Cake

This super easy, fruit cake recipe is by Everyday Cooks

Last weekend I had a very small window of time to bake, so I needed something quick and easy but I was looking for a cake over something like a tiffin or flapjack.

I stumbled across this recipe, which is an all-in-one method, which is ideal if you are short on time, and you like fruit cake of course. In fact, it’s still ideal even if you have lots of time, as it tastes great and takes zero time to make, leaving you time to also bake something else.

One point to note, whilst the method is ultra quick, the actual baking of the cake takes a little while, as with most fruit cakes. It needs one hour and 15 minutes, to one hour and 45 minutes on a low temperature, so make sure you have time for the baking part.

It produces a really nice tasting fruit cake. Simple, but still very pleasing to the taste buds. We took a couple of slices to the beach and sat in the dunes of Holkham to eat it, along with a thermos of tea. It was a perfect cake for that. Like most fruit cakes, it travels well and also keeps for a good length of time and has the option to be frozen, if you want to keep some back or bake two cakes, which I will do next time.

Another plus point, is that you can add what ever dried fruit you like to it. You can also throw some nuts in if you wish. Just make sure you keep the weight of whatever fruit or nuts you add, to 400g.

What I liked about this recipe is that it includes a spoonful of jam. I used strawberry, as that’s my favourite jam but you can use any flavour or opt for marmalade, honey or golden syrup, but keep to the quantities in the recipe to avoid the cake being too sweet.

Although it’s an all-in-one method and you can use any electric mixer for the batter, the recipe states to mix the fruit in with a wooden spoon to avoid chopping the fruit up. It’s still amazingly quick to make so this really doesn’t matter.

Ingredients

400 g mixed dried fruit or nuts

250 g self-raising flour

125 g stork or unsalted butter at room temperature

3 large eggs

60 ml milk

1 rounded tablespoon jam (any flavour)

125 g soft brown sugar dark or light

2 tsps mixed spice

  1. Preheat the oven to 170°C/ 150°C fan/ gas mark 3. Grease and line a 2lb loaf tin.
  2. Weigh the butter, eggs, milk, jam, sugar, flour and spice into a large mixing bowl.
  3. Beat the ingredients together but don’t over-mix, making sure you scrape the mixture down from the sides of the bowl and briefly mix again.
  4. Add the dry fruit and mix by hand to avoid breaking the fruit up.
  5. Cook for 1 hour and 15 minutes, and test with a knife. When it comes out clean the cake is done. You may need to bake it up to 1 hour 45 mins.
  6. Once baked, leave in the tin for ten minutes and turn out to cool on a wire rack to cool completely.

2 thoughts on “Everyday Fruit Cake

    1. Hi Linda obviously apart from checking your oven temperature, for all fruit cakes I would recommend checking it fairly regularly as it comes up to the full cooking time and if it’s looking dark on top but hasn’t cooked inside when checked with a knife I will lay a piece of foil over the top. That will stop the top from getting to dark. Hope that helps.

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