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.
Ingredients
- 400 g mixed dried fruit
- 125 g butter at room temperature
- 3 large eggs
- 60 ml milk, (4 tablespoons)
- 1 rounded tablespoon jam (any flavour)
- 125 g soft brown sugar dark or light
- 250 g self-raising flour
- 2 teaspoons mixed spice (10ml)
Preparation:
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Preheat the oven to 170°C/ 150°C fan/ gas mark 3/ 325°F
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Either grease the tin with butter or just pop the liner in
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Weigh the fruit into a bowl for later
For the Everyday Fruit Cake:
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Put all the ingredients except the fruit into a large bowl (or your mixer/food processor).125 g butter at room temperature, 3 large eggs, 60 ml milk,, 1 rounded tablespoon jam (any flavour), 125 g soft brown sugar, 250 g self-raising flour, 2 teaspoons mixed spice
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Beat together well, but don’t overdo it
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Scrape the mixture down and mix again
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Add the dried fruit and stir in by hand.
You don’t want to break up the fruit
400 g mixed dried fruit -
Carefully put the mixture in the tin/liner and use a knife to make a slight depression in the top of the mixture. This means you will have less of a domed top
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Cook for 1 hour and 15 minutes, and test with a toothpick. When it comes out clean the cake is done. If not, return to the oven for 10 minutes and repeat. You may need up to 1 hour 45 mins
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Take the cake out of the oven and leave in the tin for 10 minutes before turning out onto a wire rack to cool
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Store in an airtight box when cool. (You can leave the liner on until the cake is served)