Easy Fruit Cake

My Easy Fruit Cake is soft, moist and full of flavour. It’s really simple to make and comes together from start to finish in hours (not days). You don’t need an electric mixer and there’s no alcohol so it’s kid-friendly and perfect for Christmas celebrations.

Meet my favourite Christmas Fruit Cake ❤️ She’s golden, soft, moist and packed with fruit and festive spices. Better yet, my Fruit Cake takes only hours to make from start to finish (not days) and you don’t even need an electric mixer.

This Christmas Cake stays buttery and moist for days, and it’s alcohol-free so even the kids will love it! It’s a staple at my house during the holiday season.

Why you will love this recipe

• Soft and moist: My rich Fruit Cake is soft, moist and full of flavour.
• No alcohol: You don’t need any alcohol so it’s kid-friendly.
• Quick to make: You can make this Fruit Cake from start to finish in 3 hours.
• No mixer: You don’t need an electric mixer to make it.
• Stays fresh: It keeps well for days, perfect for make-ahead entertaining.

Baked this cake yesterday for a Christmas lunch at a friend’s house today. Needless to say the cake vanished in no time! It was definitely easy to make with simple pantry staples.

Jump to:

View moreView less

– Melissa

Recipe testing

Just like my new Sticky Date Puddings, I’ve had this recipe on my to-make list forever. I absolutely love a piece of Fruit Cake at Christmas – or any time really.

But while some are happy to slave away making a traditional Fruit Cake months in advance, I wanted an Easy Fruit Cake recipe – one that takes mere hours to make, not days. And I didn’t want one that required a mountain of fruit or an elaborate list of ingredients.

After testing this recipe five times, I finally found the perfect ratio of cake to fruit. Not too much, not too little. I also practised with baking temperatures and cooking times.

It can be tricky to ensure that Fruit Cakes are cooked all the way through since there is so much moisture from the fruit. So I’ve compiled my tips on that issue below as well.

If you’re on the hunt for a soft, moist and flavour-packed Fruit Cake that smells and tastes like Christmas, this is the recipe for you.

And it’s the perfect easy recipe for those who have never made a Fruit Cake from scratch before.

What you will need

I wanted to create a recipe that didn’t need too many ingredients (some Fruit Cakes seem to have an ingredient list that’s a mile long). You’ll love how simple this traditional holiday cake is. 

You can also customisable this cake by using whatever dried fruit you prefer. And without any booze, it’s an easy cake to throw together for any occasion.

Here’s a snapshot of the key ingredients you will need, including any substitutions you can make:

• Dried fruit: I used a mix of raisins, sultanas, dried cranberries and glaced cherries. I’ve detailed the exact proportions in the recipe notes below. But as long you use the total weight of fruit, you can choose whatever mix of dried fruit you like. Even golden raisins or maraschino cherries would be lovely. I just recommend having all the fruit roughly the same size. If there are pieces that are too big, it will make the cake harder to cut later.
• Orange zest: Or orange peel. You could also use lemon zest if you prefer.
• Apple juice: I tested this recipe using 100% apple juice which works wonderfully well. Orange juice will also work if you want more of a zesty kick. You could also swap the juice for your favourite alcohol but as I mentioned, I haven’t tested an alcoholic version.
• Plain flour: Or all purpose flour.
• Brown sugar: Brown sugar not only adds sweetness and moisture, but it’s caramel notes blend perfectly with the warm spices. I recommend using light brown sugar (which is just regular brown sugar here in Australia).
• Cinnamon, nutmeg and ginger: These ground spices add oodles of flavour to this Fruit Cake – don’t skimp!
• Baking powder: Baking powder will help the cake to rise. Double check your baking powder is fresh – it tends to need replacing every 3 months. If it’s been sitting in the back of your pantry, maybe buy a new tub before baking this beautiful Fruit Cake.
• Butter: While oil typically makes cakes more moist, the fruits take care of that for us in this cake. That means we can use butter for maximum flavour. I recommend using unsalted butter, but if you do use salted butter, just omit the salt listed in the ingredients.

See recipe card below for a full list of ingredients and measurements.

How to make Easy Fruit Cake

This Fruit Cake is surprisingly easy to make. You don’t need an electric mixer, nor do you need to soak your fruit days in advance. Here’s a simple breakdown of how to make it. Detailed recipe instructions are included in the recipe card below.

Preparing the dried fruit

Making the cake batter

How do you know when Fruit Cake is cooked?

It can be a little tricky to know when Fruit Cake is fully cooked since there is so much fruit and moisture in the cake. Also, because the cake has a long bake, it will turn brown before it is fully cooked through. Here are a few ways that I try to double-check my Fruit Cake is fully cooked before removing it from the oven.

1. Look for colour: Your cake should be evenly brown all over and even a tad darker around the edges.
2. Look at the shape: This cake won’t rise much but it should have a slightly domed top. If it’s sunken at all towards the middle, it’s not cooked.
3. Touch the top of the cake: The cake should be firm to the touch, not gooey or wet in any places.
4. Test with a skewer multiple times: The skewer test isn’t super reliable with fruit cakes as you can get a clean skewer without the middle being fully cooked – but it still does help. Test the cake multiple times with a skewer, especially at the very centre of the cake as this will be the last place to cook. There shouldn’t be any crumbs or moisture on your skewer.
5. Let it cool completely: Fruit Cakes continue to cook as they cool and ‘set.’ If you try to cut a Fruit Cake while it is still warm, it is likely to crumble and you won’t get a clean cut slice. Let it cool completely before slicing inside. I recommend making your Fruit Cake the day before you are going to serve it, and slicing it the following day.

Baking time: Please note that every oven is different and baking times are only ever a guide. I have tested this cake multiple times in my electric oven on the fan-forced setting. Your cake may take longer to cook. This is where you need to use your baker’s intuition, along with the tips above, to determine when your cake is cooked.

Frequently asked questions

Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, YouTube, Facebook, Pinterest and TikTok for more amazing recipe ideas.

Let’s Bake

Easy Fruit Cake recipe

Yield Serves 12–14 1x

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 26 reviews

Prep: 90 minutesCook: 90 minutesTotal: 3 hours

A deliciously Easy Fruit Cake made from scratch. No alcohol or booze required. 

Print Pin Rate

Ingredients

• 600 grams (approximately 3 and 1/3 cups) dried fruit (see notes)
• Zest of 1 large orange, finely grated
• 160 ml (2/3 cup) apple juice, (see notes)
• 210 grams (1 and 1/2 cups) plain flour or all purpose flour
• 190 grams (1 cup) brown sugar
• 1/2 teaspoon baking powder
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon salt
• 230 grams (1 cup or 2 sticks) unsalted butter
• 2 teaspoons vanilla extract
• 3 large eggs

Cook Mode Prevent your screen from going dark

Instructions

1. In a large mixing bowl, add dried fruit, orange zest, apple juice and stir. Heat in the microwave for 1 minute and then stir. Heat again for 1 minute and stir. Fruit should be hot to the touch.
2. Cover the bowl of fruit with a large plate and let it sit for 1 hour. Fruit will cool, soak up the juice and become plump and juicy.
3. Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Lightly grease a high-sided (3 inches deep) 8-inch round cake pan and line the bottom and sides with baking paper or parchment paper.
4. In a separate large mixing bowl, add flour, sugar, baking powder, cinnamon, nutmeg, ginger and salt. Stir or whisk briefly to mix. 
5. Heat butter in the microwave until melted and smooth, stirring every 20 seconds. Butter should be melted but not hot. If it’s hot to the touch, let it cool slightly before continuing.
6. Add butter, vanilla and eggs to flour mix and gently stir. Add dried fruit, including any juice left in the bowl, and stir until fruit is completely coated and there are no pockets of flour. 
7. Pour cake batter into prepared pan. Place cake in the oven on the middle rack and bake 1 hour. Then cover cake loosely with aluminum foil and continue to bake for another 30 minutes. 
8. Double check if your cake is fully cooked in the middle by inserting a skewer in multiple places to see if it comes out completely clean. If not, bake your cake for another 10 minutes and then try again.
9. Leave your cake to cool completely on a wire rack before slicing. Cake must be completely cool before slicing otherwise it will crumble. 

Notes

Dried fruit: I used a mix of raisins, sultanas and mixed peel (500 grams), dried cranberries (50 grams) and glaced cherries (50 grams). But as long you add the total weight of fruit (600 grams), you can mix up the fruit you choose to add. I just recommend having all the fruit roughly the same size. If any pieces are bigger than a sultana or dried cranberry, roughly chop them first. I chop the glaced cherries into quarters. If there are pieces of fruit that are too big, it will make the cake harder to slice later. 

Apple juice: I test this recipe using 100% apple juice which works really well. Orange juice will work too, but will give the cake a stronger citrus flavour.

Baking times: Please note that every oven is different and baking times are only ever a guide. I have tested this cake multiple times in my electric oven on the fan-forced setting. Your cake may take longer to cook. This is where you need to use your baker’s intuition, along with the tips in the post above, to determine when your cake is cooked.

Storage: Keep this cake in an airtight container at room temperature for up to a 1 week. Alternatively, you can freeze this cake and simply thaw when serving.

Serving suggestion: You can serve this cake warm or cold. It is lovely served on it’s own for morning or afternoon tea, or enjoy it warm with my Homemade Custard for dessert. Dust with icing sugar or brush with warm apricot jam with a beautiful glazed look.

Orange sugar glaze: If you would like to glaze the cake, try a simple orange syrup. Add 45 ml (3 tablespoons) fresh orange juice and 65 g (1/3 cup) caster sugar or granulated sugar to a small saucepan. Stir gently on low heat until the sugar has dissolved. Brush the orange syrup all over the top and sides of the cooled cake.

Watch How To Make It

Nutrition Information

Serving Size: 1 slice Calories: 372 Sugar: 39.6 g Sodium: 67.8 mg Fat: 14.7 g Carbohydrates: 59.4 g Protein: 4.2 g Cholesterol: 75.2 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: CakeCuisine: Australian

Recipe Card powered by

Our favourite

Christmas Desserts

Check out our collection of easy Christmas desserts, from trifle to pavlova.

More Recipes