Easy Fruit Cake Recipe – Moist, Flavorful, and Perfect for Any Occasion
Fruit cake has a long and cherished history in home baking. Whether you associate it with festive holidays, cozy winter afternoons, or a simple teatime treat, a well-made fruit cake always brings nostalgia, warmth, and comfort. Many people think fruit cake is complicated or reserved for advanced bakers, but this recipe proves the opposite.
With a few pantry staples, a handful of dried fruits, and an uncomplicated mixing process, you can create a wonderfully moist, buttery, and lightly spiced fruit cake that tastes like it came straight from a family bakery.
This Easy Fruit Cake Recipe is perfect for beginners and experienced bakers alike. It doesn’t require soaking fruits for days, no alcohol, and no special equipment—just simple ingredients and a straightforward method. The result is a soft loaf filled with sweet, chewy dried fruits, a tender crumb, and delightful aroma the moment you slice into it.
In this article, you’ll learn everything you need to prepare the best fruit cake at home, including tips for achieving the perfect texture, how to prevent fruits from sinking, and creative variations you can try.
Why You’ll Love This Easy Fruit Cake
- Beginner-friendly: Clear steps, no special tools, and a forgiving batter.
- Moist and tender: Butter, milk, and eggs work together to create a rich and soft crumb.
- Flexible ingredients: Use your favorite combination of raisins, cherries, cranberries, apricots, or mixed dried fruit.
- Perfect for holidays and afternoon tea: A classic recipe suitable for Christmas, Easter, celebrations, or everyday enjoyment.
- Customizable: Add nuts, citrus zest, spices, or even a splash of rum for a more festive twist.
⭐ Ingredients (Exact Recipe)
These ingredients remain exactly as you provided.
- 1½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp cinnamon powder (optional)
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) sugar
- 3 large eggs
- ¼ cup (60ml) milk
- 1 tsp vanilla extract
- 1½ cups (200g) mixed dried fruits (raisins, sultanas, chopped cherries, etc.)
- 1 tbsp flour (for coating fruits)
⭐ Instructions (Exact Recipe)
The steps below stay exactly as you wrote them.
- Preheat oven to 170°C (340°F). Grease and line a loaf pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and cinnamon. Set aside.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and milk.
- Toss the dried fruits with 1 tablespoon of flour (this helps prevent sinking).
- Fold the dry ingredients into the wet mixture gently, then fold in the floured fruits.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until golden and a skewer inserted in the center comes out clean.
- Let cool completely before slicing.
Tips for the Perfect Fruit Cake
✔ 1. Use room-temperature ingredients
Softened butter and room-temperature eggs blend more easily, creating a light and smooth batter that holds moisture better.
✔ 2. Cream the butter and sugar properly
This step incorporates air, giving your cake a softer, fluffier texture instead of a dense loaf.
✔ 3. Coat the dried fruits with flour
Many beginners skip this step, but it’s essential. The flour helps the fruits stay suspended in the batter so they don’t sink to the bottom.
✔ 4. Don’t overmix the batter
Once you combine dry and wet ingredients, fold gently just until combined. Overmixing activates too much gluten, making the cake tough.
✔ 5. Check for doneness with a skewer
If it comes out clean or with only a few moist crumbs, your cake is ready. Overbaking will dry it out quickly.
Best Dried Fruits to Use
The magic of fruit cake lies in the variety of dried fruits. You can use:
- Raisins or golden sultanas
- Dried cherries
- Dried cranberries
- Chopped dates or figs
- Chopped dried apricots
- Mixed peel (candied citrus)
The combination you choose creates a unique flavor every time.
Delicious Variations to Try
Although this recipe is already perfect, here are optional ideas to make your fruit cake even more special:
⭐ Add Nuts
Fold in ½ cup chopped walnuts, pecans, or almonds for crunch.
⭐ Add Citrus
Grate some orange or lemon zest into the batter for a bright, fresh aroma.
⭐ Make it Spiced
Add nutmeg or allspice along with cinnamon for a warm, festive flavor.
⭐ Alcohol-Infused Version
For a holiday twist, soak the dried fruits in rum, brandy, or orange juice for 1–2 hours before baking.
How to Store Your Fruit Cake
- Room temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Lasts 1 week and stays very moist.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Serving Suggestions
Fruit cake pairs wonderfully with:
- A warm cup of tea
- Coffee or cappuccino
- Vanilla ice cream
- A drizzle of caramel sauce
- Fresh berries
For festive occasions, dust the top lightly with powdered sugar for an elegant finish.
Frequently Asked Questions (FAQ)
Can I use brown sugar instead of white?
Yes! Brown sugar adds richness and a deeper caramel flavor.
Why did my fruits sink to the bottom?
They were not coated with flour, or the batter was overmixed. Make sure to toss them in the tablespoon of flour before adding.
Can I reduce the sugar?
Yes, you can safely reduce sugar by ¼ cup without affecting texture.
Can I bake this cake in a round pan?
Absolutely. Just check the cake a little earlier, as baking time can vary.
Final Thoughts
This Easy Fruit Cake Recipe is proof that a classic doesn’t need to be complicated. With simple steps, a bowl of dried fruits, and the comforting aroma of butter and vanilla, you
