Light Fruit Cake Recipe
This light fruit cake is soft, moist, and subtly sweet — bursting with dried fruits. Unlike dense holiday versions, it’s airy and perfect for everyday baking or special occasions.
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.
Notes
Chop large dried fruits evenly and pat dry. Avoid overmixing for a tender crumb. Store in an airtight container at room temp for 4 days or freeze for up to 2 months.