Looking for a simple fruit cake recipe? This easy fruit cake is ideal for Christmas!
Every year my gran asks me to bake her a fruit cake and this is one of the recipes I go to again and again. It’s not as rich as some other Christmas cake recipes, and although a good fruit cake should always have brandy in, you can adapt this recipe and use orange juice instead. This non-alcoholic fruit cake makes a great base for a Christmas cake, as it’s firm enough to hold the marzipan and icing.
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Simple Christmas Fruit Cake
Equipment
- Small saucepan
- 7 Inch Round Cake Tin
- Greaseproof Paper
Ingredients
- 180 grams dried mixed fruit (1 cup)
- 90 grams dried cranberries (1/2 cup)
- 120 mililitres orange juice or brandy (1/2 cup)
- 2 tablespoons golden syrup
- 1 tablespoon orange zest
- 145 grams dark brown sugar (2/3 cup)
- 110 grams butter (1/2 cup)
- 220 grams plain flour (1 3/4 cups)
- 1.5 teaspoons baking powder
- 3 tablespoons olive oil
- 60 grams pecans or walnuts (1/2 cup)
- pinch salt
- 1 teaspoon mixed spice
- 1 teaspoon ginger (optional)
- 0.5 teaspoon nutmeg (optional)
Instructions
- Grease and line a 7" round cake tin.
- Place the dried fruit into a saucepan, add the butter and orange juice/brandy (reserve 3 tablespoons), orange zest, sugar and golden syrup.
- Bring to a boil and simmer for 5 minutes, stirring until well mixed. Leave to cool.
- Preheat the oven to 140ºC or 285ºF. Whisk the eggs and olive oil together in a small jug, then add to the saucepan with dried fruits. Stir until well mixed.
- In a large mixing bowl add the flour, baking powder, salt and spices) and give a light mix.
- Add the wet ingredients to the dry ingredients and combine. Don't overmix – the cake mixture should be smooth but only just.
- Transfer the batter to your cake tin. Cover the pan with foil and bake for 30 minutes.
- Remove the foil and bake the cake for another 30-35 minutes, until a skewer comes out almost clean. As all ovens are different, this timing is only a guide.
- Let the finished cake cool for about 15 minutes, then remove from the pan.
- Brush the top of the cake with the remaining orange juice or brandy. When completely cooled, you can serve. If you're planning to decorate your cake, wrap it in cling film and leave to cool completely.
Fruit cake gets better the longer it’s stored, so I like to bake my Christmas cakes in November and give them a “feed” of orange juice or brandy every week until I’m ready to decorate, which is usually when I’ve finished work for Christmas and everything is a mad rush! Every year I say “next year I’ll be organised” but I never am!
What’s the Difference Between a Christmas Cake and a Fruit Cake?
A Christmas cake usually has much more fruit in than a fruit cake, and the fruit cake tends to be lighter in colour as it isn’t baked with dark treacle/molasses. Both are equally delicious and can be decorated for Christmas.
How Long Will a Homemade Fruit Cake Last?
If stored in an airtight container this cake should last for 3-4 weeks at room temperature, if properly wrapped. If you’ve used brandy the cake will last longer.
For more easy Christmas recipes why not try:
Christmas Cookies From Scratch
Cranberry White Chocolate Shortbread
