Light Fruit Cake Recipe — this soft, moist, and beautifully balanced cake is one of my favorite bakes to share on BeamRecipes. Hi, I’m Amanda. Cooking has always been my way of creating comfort and connection, and this light fruit cake is a perfect reflection of that. Unlike the dense holiday versions, it’s airy, subtly sweet, and bursting with colorful dried fruits — ideal for everyday baking or special gatherings. Here at BeamRecipes, I focus on recipes that feel approachable, heartwarming, and real — dishes like this one that turn simple ingredients into moments of joy around the table.
Serving Versatility
This light fruit cake is beautifully versatile. Enjoy it on its own with a cup of tea, or serve it with a dollop of whipped cream for dessert. You can even slice and layer it with fresh fruit for a summer fruit cake twist or crumble it into a trifle for something fancy. For a wholesome snack, pair it with yogurt or serve it slightly toasted with butter — pure comfort in every form.
Ingredients:
- 1 ½ cups mixed dried fruit (raisins, cherries, apricots, or sultanas)
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ cup milk
- Pinch of salt
Directions:
- Preheat the oven to 325°F (160°C) and grease a loaf pan or line it with parchment paper.
- In a bowl, cream together butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Sift together the flour, baking powder, and salt, then fold into the wet mixture.
- Stir in the dried fruit and milk until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before slicing — this helps the flavors settle beautifully.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 slices
Calories: Approximately 230 per slice
Why You’ll Love This Recipe
- Quick preparation: Simple steps and no overnight soaking needed.
- Budget-friendly ingredients: Pantry staples come together effortlessly.
- Big, cozy flavor: Warm vanilla and fruit sweetness make each bite heavenly.
- Nutritional value: Packed with natural fruit fiber and less sugar than heavy cakes.
- Customizability: Swap in your favorite fruits, nuts, or even a hint of citrus zest.
Cultural or Cooking Technique Note (Optional)
Light fruit cakes trace their origins to classic British tea cakes, often served during the warmer months when heavier baked goods felt too rich. Over time, this airy version became a favorite for its versatility — a simpler, gentler cousin to the old fashioned fruit cake recipe many grew up with.
Serving Suggestions
- Serve warm with a drizzle of vanilla custard or a scoop of ice cream.
- Pair with fresh berries for a fruit salad cake vibe.
- Turn leftovers into mini trifles layered with cream and jelly.
- For a festive touch, glaze the top with apricot jam and sprinkle chopped nuts.
Pro Tips for Success
- Chop large dried fruits into even pieces for consistent texture.
- Don’t overmix the batter — it keeps the crumb tender.
- If using very moist fruits, pat them dry before adding to the mix.
- Bake on the middle rack for even browning.
Storage & Reheating
Store the fruit cake in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. For longer storage, freeze slices wrapped tightly in plastic and foil for up to 2 months. To reheat, warm a slice in the microwave for 10–15 seconds or toast lightly for that freshly baked feel.
5 Common Mistakes to Avoid
- Overmixing the batter: This can make your light fruit cake dense instead of tender. Gently fold the ingredients just until combined.
- Skipping the fruit prep: Always chop large dried fruits evenly and pat them dry — too much moisture can affect texture and baking time.
- Baking at the wrong temperature: A low, steady heat (around 325°F/160°C) ensures even cooking and prevents a burnt crust with a raw center.
- Adding too much liquid: The batter should be thick yet spreadable. Too much milk or soaked fruit can make it heavy and soggy.
- Not cooling before slicing: Letting the cake cool completely allows the flavors to settle and the texture to firm up beautifully.
4 Frequently Asked Questions
1. Can I use fresh fruit instead of dried fruit?
Yes, but use fruits with low moisture like apples or pears, and reduce the milk slightly to prevent sogginess.
2. How can I make this cake more moist?
Add a tablespoon of orange juice or a spoonful of yogurt to the batter — both add gentle moisture and richness.
3. Can I make this cake ahead of time?
Absolutely! This cake tastes even better the next day as the flavors meld together. Just store it in an airtight container.
4. Is this recipe suitable for freezing?
Yes! Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature or warm gently before serving.
Closing Paragraph
This Light Fruit Cake Recipe is proof that simple can still be special — a wholesome, golden loaf that’s light enough for every day yet elegant enough for celebrations. Try it once, and you’ll find yourself making it again and again, experimenting with different fruits and flavors. Don’t forget to share your version in the comments and let others know how you made it your own!
🎀 Final Thoughts
Baking this light fruit cake always brings me a little joy — the kitchen smells of vanilla and sunshine, and I’m reminded that comfort can be beautifully simple. I hope it fills your home with the same cozy warmth. Until next time, happy baking and enjoy every sweet slice!
Light Fruit Cake Recipe
Equipment
- Loaf Pan
- Mixing Bowls
- Oven
Ingredients
Main Ingredients
- 1 1/2 cups mixed dried fruit such as raisins, cherries, apricots, or sultanas
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 cup milk
- 1 pinch salt
Instructions
- Preheat the oven to 325°F (160°C) and grease a loaf pan or line it with parchment paper.
- Cream together butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Sift together the flour, baking powder, and salt, then fold into the wet mixture.
- Stir in the dried fruit and milk until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before slicing — this helps the flavors settle beautifully.