This Everyday Fruit Cake is baked in a loaf tin and is almost apologetically easy. Just weigh, stir and cook. The cake uses the all-in-one method and is suitable for food processors, stand mixer or hand-mixer.
PREPARATION TIME
Ingredients
For the Everyday Fruit Cake:
400 g mixed dried fruit see note
125 g butter at room temperature see note
3 large eggs
60 ml milk, (4 tablespoons)
1 rounded tablespoon jam (any flavour)
125 g soft brown sugar dark or light – see note
250 g self-raising flour see note
2 teaspoons mixed spice (10ml)
Equipment
Instructions
Preparation:
For the Everyday Fruit Cake:
Notes
Everyday Cooks Tips:
Ingredients:Dried fruit: Use any mixture that you like. Either a ready mix, or whatever you have or like. I put cherries in mine and I don’t wash them for this recipe. Just cut in half. If you like nuts add 50g of flaked almonds and 350g fruit
Butter: If it’s cold, heat in the microwave for 30 sec on LOW. Repeat if necessary. Don’t melt it
Brown sugar: Dark or light is fine. I prefer light in this recipe as dark brown sugar has a stronger flavour
Flour: If you don’t have self-raising flour, use plain flour and add 2 teaspoons of baking powder.
Storage:
This fruit cake will keep in the fridge for at least a week. It also freezes well.
Ensuring a moist cake:
If your cakes turn out dry, it’s probably because of the bake temperature or time. Check out Why is My Cake Dry? for reasons and solutions.
