Light fruit cake

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Serves: 10

By Al0uiseG

(7 Votes) 19


  • 200g self-raising flour

  • 1 tsp vanilla extract

  • 150ml milk

  • 1 tsp cinnamon

  • 1 tsp mixed spice

  • 340g mixed dried fruit

  • 115g demerara sugar

  • 2 eggs

  • 115g butter

  • 1 pinch nutmeg grated


  1. Boil a kettle and soak the fruit while you prepare the other ingredients.
  2. Mix the dry ingredients, beat in the butter.
  3. Combine the eggs, milk and vanilla extract and beat into the mixture.
  4. Strain the fruit and fold into the cake mix.
  5. Pour into a cake tin, bake for 1 hour at 130C.

Handy Hint

It's a very robust mix, you can add mashed banana/grated apple/stem ginger and vary the quantities and type of fruit.
For a variation use 1 tsp of orange flower water or rosewater to replace the vanilla.

Additional Information

  • Make Ahead

  • Can Freeze

  • cake

  • Cake/Dessert

  • Vegetarian

  • Nut Free

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Your comments

  • devongareth 09/05/20 16:18

    2 things for me.....(1) I found it was way too much milk, so I reduced the amount to just make the mixture slack enough to easily drop off a wooden spoon.......(2) The oven temperature is way too low! I cooked mine on 150°C in a fan oven for around and hour......beautiful cake in the end 🙂

  • Drivergran 01/10/19 12:28

    I have this cake cooking at the moment for McMillan coffee morning. It’s been in now 1 he 15 mins and still not cooked! Followed recipe to the letter and my oven temps are fine as no other problems. Anyone else have this problem please ?

  • Chrissylou 07/09/19 20:25

    I haven’t got a huge amount of experience with baking fruit cakes, but wanted to bake one (tastebuds teased by Bake Off Fruitcake week! 😂) that was light (not like a rich Christmas or Simnel cake) Pleased to say this did not disappoint. Straightforward ingredients and easy. I used an 8” round loose base tin (well-greased). And this was just about right. I initially put it in a 8” deep form tin but it was lost in there. In a shallow tin like I used, an hour is enough cooking time. Next time I might add Baileys (like the user below) or other booze or a little more spice. But the recipe itself is perfect.

  • Beano17 13/06/19 14:34

    Could I bake this cake tonight to decorate tomorrow for Saturday? Thanks x

  • Colinvd93 12/06/19 15:11

    Can you please tell me the size of cake tin for this recipe.

  • Colinvd93 12/06/19 15:10

    Can you tell me what size cake tin is needed for this recipe?

  • cruse1960 04/05/19 15:42

    Ive done this cake 4 times now in a loaf tin and it definitely takes 1hr 30 - 1hr 45 Everyone goes mad for it though

  • 05Angel11 04/02/19 10:08

    This is the best fruit cake recipe I have made so far. I found rubbing the butter into the dried ingredient was easier and worked well. Very moist and stored well. Thumbs up from the whole family Thank you

  • PlainJane007 31/10/18 14:02

    Like some of the others I was concerned it was still a bit wobbly after an hour but just switched the oven to fan and turned it up 20 degrees for last 15 minutes and it turned out brilliantly!

  • M4thers 23/12/17 15:56

    Cooking this cake now after 1 hour still very wobbly will be surprised if it cooks properly have cooked banana bread on 160c think 130 is too low

  • prowlerchick 15/03/17 21:16

    Can anyone tell me how long this cake would last for? I know rich fruit cakes will last a few months, will this?? Thanks!!!

  • hoarek 09/01/17 15:17

    Added some glace cherries and cooked for about 1 hour 15 mins, (I was in our motorhome using a gas burning oven). Husband said best fruit cake he had ever had. Was a bit concerned about the amount of liquid used, but didn't need to be. Go ahead, have a go.

  • user1482106848 19/12/16 00:32

    I baked this cake at fan-assisted 160 degree centigrade for 1hr and 10mins, in a standard loaf tin, low down and at the front of the oven - turning the tin as required to brown evenly. It will still be wobbly right up to the last 15mins of that time. I also reduced the amount of fruit to 240g, reduced the milk to 130ml and added 30mls of Omara's Irish Cream, to give it the kind of smell that makes everyone want to eat it. I also added about 100g of white chocolate bits (droplets) that I had laying around.

  • user1480018483 24/11/16 20:32

    Please help! This recipe sounded so good - BUT after one hour cooking, the cake still looked the same as when I put it in the tin - it took another 45mins- with the temperature of the oven raised 30C. Where did |I go wrong? I haven't tried it yet - afraid it might be very dry.

  • Gardener44 19/10/16 19:38

    Where it says beat in the butter,does it mean softened/melted butter,with electric mixer, or just by hand.

  • Cookingtime123 19/08/16 16:07

    Just made this fruit cake I used tall tin 8in one, fab recipe delicious, definitely on my best recipe list.

  • BuntCadger 24/04/15 16:30

    Just baked this with my 3 and 7 year old. I split the recipe between 2 small loaf tins and it took an extra 15 min to bake. I also put a layer of marzipan in them. Yum

  • Jennyliz 14/01/15 18:05

    Sounds fabulous! What size cake tin do you use for this recipe, please?

  • Al0uiseG 02/06/11 11:08

    Much, much lighter than a traditional fruitcake and definitely an easy way to get some of that 5 a day in.