Fruit Cake Recipe Easy has a special place in my heart, and it’s exactly the kind of recipe I love sharing here at BeamRecipes. Hi, I’m Amanda. Cooking has always been more than just preparing food—it’s about creating comfort and connection with the people I love. From childhood afternoons spent helping in the kitchen to the meals I now share with my own family, food has always been my love language. At BeamRecipes, I bring that love to life with approachable, heartfelt recipes like this one, turning everyday baking into warm memories and joyful moments worth savoring.
Why This Fruit Cake Recipe Easy
Making a fruit cake at home doesn’t need to feel overwhelming. This recipe is special because it’s straightforward and forgiving.
Balanced Flavor
By soaking dried fruits before baking, the cake becomes moist and packed with flavor.
Simple Ingredients
You don’t need fancy tools or rare items—just pantry basics and some dried fruit.
Versatile for All Occasions
Whether you want fruity cakes for tea time or a birthday fruit cake centerpiece, this recipe adapts easily.
Beginner Friendly
This fruit cake recipe easy enough for first-time bakers is written with clear steps and helpful notes, so you’ll feel confident from start to finish.
Ingredients and Swaps
Essential Ingredients
- 2 cups mixed dried fruit
- 1 cup brown sugar
- 1 cup flour
- 2 eggs
- ½ cup melted butter
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp cinnamon
Optional Add-Ins
- Chopped nuts for texture
- Orange zest for brightness
- A splash of rum or brandy for depth
Easy Swaps
- Use gluten-free flour for a lighter option
- Swap white sugar for brown sugar in a vanilla fruit cake for a milder sweetness
Step-by-Step Instructions
- Soak the Fruits
Place dried fruits in a bowl with warm water (or juice) for 30 minutes to soften. This keeps your cake moist and flavorful. - Mix the Wet Ingredients
Whisk eggs, melted butter, and vanilla until smooth. This base binds everything together. - Combine Dry Ingredients
In a separate bowl, stir flour, baking powder, sugar, and cinnamon. This ensures even distribution of flavors. - Fold Together
Gently combine wet and dry ingredients, then add the soaked fruits. Don’t overmix—just enough to blend. - Bake the Cake
Pour batter into a greased loaf pan. Bake at 325°F for about 60 minutes, or until a toothpick comes out clean. - Cool and Serve
Let the cake rest before slicing. This keeps the texture intact and brings out the best flavor.
Why This Recipe Works in the Kitchen
Moist Texture
The heart of any good cake is moisture, and this one delivers. By soaking the dried fruits, each bite stays tender and juicy. Instead of hard, chewy bits, you’ll get fruity bursts of flavor in every slice. This little step transforms a basic bake into a moist fruit cake recipe that feels bakery-worthy.
Balanced Sweetness
Brown sugar creates a subtle caramel undertone that pairs beautifully with the fruit. Unlike overly sweet cakes, this balance makes it just right for an afternoon snack or as a centerpiece dessert. It’s rich without being cloying.
Spiced Warmth
That gentle touch of cinnamon is what turns this easy fruit cake into something nostalgic. The aroma drifting from the oven will remind you of holiday kitchens, family gatherings, and cozy evenings—even if you’re baking it on a random Tuesday.
Flexible Base
This batter is like a blank canvas. Want a classic old fashioned fruit cake recipe? Add a splash of rum. Prefer something lighter? Swap in dried apricots and lemon zest for a refreshing twist. You can even press the mix into a tin for a no bake fruit cake recipe when you’re short on time.
Reliable Every Time
This is not one of those tricky recipes that works once and fails the next. The simple ratios mean your cake bakes evenly, rises gently, and slices beautifully each time—making it a true fruit cake recipe easy enough for beginners yet rewarding for seasoned bakers.
Variations and Adaptations
3 Ingredient Fruit Cake Recipe
When life gets busy, keep it simple. Just mix fruit, flour, and eggs for a fuss-free cake. It’s minimalist baking at its finest.
Light Fruit Cake Recipe
Skip the darker fruits and use golden raisins, dried pineapple, or apricots. Add a squeeze of lemon juice for brightness, and you’ll have a cake that feels sunny and refreshing.
Birthday Fruit Cake
Turn this into a celebration cake by topping it with fluffy whipped cream or buttercream. Decorate with colorful fresh fruit, and you’ll have a fruity cake that doubles as a festive centerpiece.
No Bake Fruit Cake Recipe
Combine chopped dried fruits, nuts, and condensed milk, press into a pan, and chill overnight. It’s dense, chewy, and perfect when you want a sweet treat without turning on the oven.
Old Fashioned Fruit Cake Recipe
For those who love tradition, soak the dried fruits overnight in brandy or rum. This slow infusion adds a depth of flavor that makes the cake taste just like the ones baked for generations.
Common Mistakes to Avoid
Skipping the Soak
Dry fruit that hasn’t been soaked will stay rubbery, ruining the tender texture of the cake. Always give them time to soften.
Overbaking
Fruit cakes can lose their moisture quickly. Begin checking at the 55-minute mark so you catch it before it dries out.
Overmixing Batter
Once you combine the wet and dry ingredients, stop as soon as it looks mixed. Too much stirring builds up gluten, leaving the cake heavy instead of soft.
Using Too Many Mix-Ins
A handful of nuts or extra fruit is fine, but piling on too much makes the batter dense and prevents it from baking evenly. Stick to balance.
Frequently Asked Questions
How long does fruit cake last?
Stored in an airtight container, your cake will stay fresh for 5 days at room temperature or up to 2 weeks in the refrigerator.
Can I freeze fruit cake?
Yes! Wrap slices tightly and freeze for up to 3 months. Thaw overnight, and it will taste as fresh as the day you baked it.
Can I make this a moist fruit cake recipe without alcohol?
Absolutely. Swap in orange juice, apple juice, or even strong tea for soaking the fruits. You’ll get the same tender, juicy results without the alcohol.
Is this fruit cake heavy?
Not at all. While some traditional versions are dense, this light fruit cake recipe is designed to be tender and satisfying without weighing you down.
Final Encouragement
There’s something wonderfully comforting about slicing into a homemade fruit cake, sharing it with family, and knowing you created it with your own hands. Don’t wait for the holidays—bake this cake whenever your heart craves warmth and sweetness. Each slice can carry a memory, a story, and a little piece of love.
Fruit Cake Recipe Easy
Equipment
- Mixing Bowls
- Whisk
- Loaf Pan
- Oven
Ingredients
Essential Ingredients
- 2 cups mixed dried fruit
- 1 cup brown sugar packed
- 1 cup flour all-purpose
- 2 eggs room temperature
- 0.5 cup melted butter cooled slightly
- 1 tsp vanilla extract
- 1 tsp baking powder
- 0.5 tsp cinnamon
Optional Add-Ins
- chopped nuts optional, for texture
- orange zest optional, for brightness
- rum or brandy optional, for soaking fruits
Instructions
- Soak the dried fruit in warm water, juice, or liquor for 30 minutes to soften and enhance flavor. Drain before adding to batter.
- Preheat oven to 325°F (160°C). Grease and line a loaf pan with parchment paper.
- In a mixing bowl, whisk together eggs, melted butter, and vanilla extract until smooth.
- In another bowl, stir together flour, brown sugar, baking powder, and cinnamon until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined. Stir in the soaked fruit and any optional add-ins like nuts or zest.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.