Easy Fruit Cake
This moist and simple fruit cake recipe is packed with rich flavors from mixed dried fruits and warm spices. It’s perfect for holidays, tea time, or gifting — a nostalgic yet effortless homemade treat that stays wonderfully soft and comforting in every bite.
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.
Notes
Serve plain, toasted with butter, or topped with cream cheese or custard. Store leftovers in an airtight container for up to 4 days at room temperature or freeze for up to 3 months. For extra moisture, brush the cake with warm syrup or honey after baking.