Simple Fruit Cake
By Mrs D
This simple fruit cake, is perfect for an afternoon tea, and so easy to make. A popular classic British bake, it is enjoyed by all. Also called a Boiled Fruit Cake, part of the ingredients are boiled before adding the dry ingredients and baking. The high sugar content from the fruit also means the cake will last that little bit longer too.
This recipe is written by my friend and fellow baking enthusiast (should we be called addicts? 🙂 ) Diana Watkins. Diana kindly helps me out with the website, testing my recipes, providing photos and being an invaluable source of experience and knowledge over the last year. There would not have been a new version of the website this year, had it not been for her help. So I am forever thankful.
Such A Simple Fruit Cake Recipe
Anyway, this recipe is so simple that it is ideal for beginner bakers, and also using a new feature to the site called RECIPE CARDS. You know my style of recipe writing is very different, and very thorough in instructions and includes step-by-step process photos. But sometimes, if you have baking experience, or if indeed the recipe is so simple, you don’t need that level of detail. And here is where the Recipe Card comes in. It’s basically what us food bloggers/writers use as a template for recipes. For you readers it is essentially an abbreviated version of the recipe, and more like what you would find in recipe books.
Printing & Sharing The Recipe
You can also print these cards, that could be folded up and placed in recipe card boxes or inside personal recipe books. I will also include the download version, that includes this whole post and recipe, which you can quickly & easily save to your phone or computer for use later.
DOWNLOAD the complete recipe post by clicking ‘download’ below:
So without further ado, here is the Recipe card below for Simple Fruit Cake and Diana’s recipe for Fruit Cake. Hope you enjoy it and let us know or tag us if you make it, we always love seeing your pics. Thanks so much, Caro xxx
SIMPLE FRUIT CAKE
- Scales or measuring cups
- Baking/parchment paper
- 6-7” Round Cake tin (15-18 cm)
- Medium sized mixing bowl
- Wooden spoon
- Timer or Phone Timer
- Wooden Cocktail stick/toothpick
- Cooling rack
- 340 g Mixed dried fruit – raisins, currants, sultanas etc (12 oz, 2 cups approx)
- 113 g Sugar – granulated, caster or light brown (4 oz, ½ cup, rounded)
- 113g g Butter or Margarine/Baking Spread (4 oz, ½ cup or 1 stick)
- 1 Egg, Large, beaten (US X Large)
- 150 ml Water (5 floz, ⅔ cup or ¼ pint)
- 225 g Self-raising Flour (8 oz, 1 ¾ cups All purpose flour + 2 ¾ tsp baking powder)
- 1 tsp Mixed spice (optional) (Pumpkin Spice alternative)
- Demerara Sugar for the topping (optional)
PREPARE THE CAKE TIN
- Line a deep 6-7”( 15-18 cm) round cake tin with baking/parchment paper, on the bottom and up the sides (lining the sides helps with cakes that are rich in fruit and require a longer baking time and reduces the chances of the sides cooking too quickly). Grease the paper in position with either butter, cooking/baking spray or try lining paste (see notes below).
PREPARE THE BATTER
- Place butter, sugar, the dried fruit and water in a pan and simmer on a low-medium heat, for 20 minutes (See Photo 1). You do not want it boiling, so as the fruit absorbs the water and makes for nice soft plump fruit. Stir occasionally so that the mixture doesn’t burn or stick to the bottom of the pan. (See Photo 2 and 3 below)
- Remove pan from heat and pour into a mixing bowl. (See Photo 4 below). Allow the mixture to cool down. I left mine for about 40 minutes.
- Pre-heat your oven 170°c/150°c Fan Oven/325°f/Gas Mark 3
- Now add the beaten egg and stir in the sieved flour and the mixed spice/pumpkin spice if you are using it. (See Photo 5 above)
- Make sure you mix the mixture well. (See Photo 6 below)
- Turn the mixture into your lined cake tin and spread evenly. At this stage you can sprinkle demerara sugar or sugar crystals over the top of the cake. (See Photo 7 above)
BAKE THE CAKE
- Bake in the oven for approximately 1¼ hours. Check with a cocktail stick that the cake is cooked, it should come out clean of crumbs.
- Remove from oven and leave in the tin to cool down for 15 mins. (See Photo 8 below)
- Turn out to cool on a wire rack and remove the baking/parchment paper carefully. (See Photo 9 below).
- Leave to cool before cutting & serving.
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SIMPLE FRUIT CAKE
Please see the sharing options or even printing, at the right/bottom of your screen (bottom of your screen for mobiles, and down the right-hand side on computers). You can even pin this to your own Pinterest page. Alternatively, you can download this article, see below. You could also leave some feedback if you like.
DOWNLOAD the complete recipe post and save to your phone or computer by clicking ‘download’ below:
DIFFICULTY LEVEL: Super simple, beginner
Check out some more easy cakes on Caro’s Cake Recipe Page, with all different kinds.
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SIMPLE FRUIT CAKE
Leave some feedback if you like 🙂