Easy Fruit Cake Recipe lovers, this one’s for you! This moist fruit cake recipe is a simple, no-fuss version of the classic, packed with rich flavors from mixed dried fruits and a hint of warm spice. Whether you prefer a traditional vanilla fruit cake, a light fruit cake recipe, or even a 3 ingredient fruit cake recipe twist, this bake delivers sweetness and comfort in every bite. Perfect for tea time, holidays, or gifting, this easy fruitcake recipe comes together quickly and stays wonderfully soft. It’s a simple fruit cake that feels both nostalgic and effortlessly homemade.
Serving Versatility
This easy fruit cake is beautifully versatile. Serve it as a dessert with a dollop of whipped cream, slice it for breakfast with a cup of tea, or wrap it up for a thoughtful homemade gift. You can enjoy it plain, toasted with butter, or even crumbled over yogurt for a sweet treat.
Ingredients:
- 2 cups mixed dried fruit (raisins, sultanas, currants, chopped apricots)
- 1 cup self-rising flour
- 1 cup milk
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp mixed spice or cinnamon
- Pinch of salt
Directions:
- Preheat your oven to 160°C (320°F) and line a loaf pan with parchment paper.
- In a saucepan, combine dried fruits, milk, butter, and brown sugar. Bring to a gentle simmer for 5 minutes, then remove from heat and cool slightly.
- Stir in eggs and vanilla until well combined.
- Sift flour, spice, and salt together, then fold into the fruit mixture until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes or until a skewer inserted in the center comes out clean.
- Let cool completely before slicing.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10
Calories: Approx. 220 per slice
Why You’ll Love This Recipe
- Quick preparation: No long soaking or fancy tools required.
- Budget-friendly ingredients: Simple pantry staples create rich flavor.
- Big, cozy flavor: Moist, fruity, and lightly spiced — comfort in every bite.
- Nutritional value: Packed with natural fiber and fruit goodness.
- Customizability: Easily adjust fruits, spices, or add nuts to suit your taste.
Cultural or Cooking Technique Note
Traditional fruit cakes often trace their roots to festive baking in Europe, where dried fruits and spices symbolized abundance. This light fruit cake recipe simplifies that tradition, using modern shortcuts while keeping the nostalgic flavor and aroma alive.
Serving Suggestions
- Slice and serve with a cup of hot tea or coffee.
- Top with vanilla custard or a drizzle of honey for dessert.
- Spread with cream cheese or butter for a breakfast treat.
- Turn leftovers into fruit cake trifle with whipped cream and berries.
Pro Tips for Success
- Chop large dried fruits evenly for a balanced texture.
- Let the boiled fruit mixture cool slightly before adding eggs to prevent curdling.
- Don’t overmix the batter — gentle folding keeps the cake soft and moist.
- Line your pan well to avoid sticking and ensure even baking.
Storage & Reheating
Store leftover fruit cake in an airtight container at room temperature for up to 4 days or refrigerate for up to a week. For longer storage, wrap tightly in foil and freeze for up to 3 months. To reheat, warm slices in the microwave for 15–20 seconds or toast lightly for a buttery, aromatic flavor.
5 Common Mistakes to Avoid
- Not cooling the fruit mixture before adding eggs: Adding eggs to hot fruit mix can cause them to scramble, ruining the texture.
- Overmixing the batter: Stirring too much makes the cake dense instead of soft and moist.
- Skipping the pan lining: Fruit cake can stick easily, so always line your pan with parchment paper.
- Using too much liquid: Extra liquid makes the cake heavy and soggy — measure carefully.
- Cutting the cake too soon: Let it cool completely before slicing to prevent crumbling.
4 Frequently Asked Questions
1. Can I make this fruit cake ahead of time?
Yes! It actually tastes better after a day or two as the flavors develop beautifully.
2. Can I use fresh fruit instead of dried fruit?
Not recommended — fresh fruit adds too much moisture and can affect the cake’s texture.
3. How can I make this a no-alcohol version?
This recipe is already alcohol-free! But you can soak your dried fruits in orange juice for extra flavor.
4. How do I keep my fruit cake moist?
Store it in an airtight container and wrap it tightly. You can also brush it with a bit of warm syrup or honey for added moisture.
Closing Paragraph
This Easy Fruit Cake Recipe proves that simplicity and tradition can go hand in hand. With its tender crumb and fruity sweetness, it’s a recipe you’ll turn to again and again — whether for holidays, celebrations, or everyday indulgence. Give it your own twist, share it with friends, and enjoy every bite of this homemade comfort. Don’t forget to share your version and let others know how yours turned out!
🎀 Final Thoughts
There’s just something so heartwarming about baking a fruit cake from scratch. The smell alone brings me back to cozy family gatherings and afternoons spent chatting over tea. I hope this simple, moist version becomes a favorite in your kitchen too — a sweet reminder that the best treats often come from the simplest recipes.
Easy Fruit Cake
Equipment
- Loaf Pan
- Saucepan
- Mixing Bowl
- Whisk or Spoon
- Parchment Paper
Ingredients
- 2 cups mixed dried fruit (raisins, sultanas, currants, chopped apricots)
- 1 cup self-rising flour
- 1 cup milk
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp mixed spice or cinnamon
- 1 pinch salt
Instructions
- Preheat the oven to 160°C (320°F) and line a loaf pan with parchment paper.
- In a saucepan, combine dried fruits, milk, butter, and brown sugar. Bring to a gentle simmer for 5 minutes, then remove from heat and let cool slightly.
- Stir in eggs and vanilla until well combined.
- Sift flour, spice, and salt together, then fold into the fruit mixture until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes or until a skewer inserted in the center comes out clean.
- Let cool completely before slicing and serving.