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.

A top down view of a simple fruit cake with two slices cut out of it

Simple Fruit Cake Ingredients:

Dried Mixed Fruit: A classic in fruit cakes, this mix adds natural sweetness and texture, with a variety of dried fruits giving the cake a fruity, rich base.

Dried Cranberries: These tangy, slightly sweet berries balance the richness of the mixed fruit and add a pop of colour to the cake.
Orange Juice or Brandy: The liquid helps bind the fruit together and infuses the cake with a lovely citrus or warm brandy flavour, giving it depth and moistness.
Golden Syrup: A deliciously sweet, amber syrup that adds a lovely caramel flavour and moisture to the fruit cake.

Orange Zest: The zest gives the cake a fresh, zesty burst of citrus flavour, adding brightness and balance to the rich, sweet fruit.
Dark Brown Sugar: This rich sugar brings a deep caramel flavour, giving the fruit cake its sweet and slightly malty flavour.
Butter: The base of any good cake, butter ensures the cake has a lovely richness and a soft texture.

Plain Flour: The structure of the cake, plain flour helps hold everything together, giving the cake just the right amount of body.
Baking Powder: Ensures the cake rises and becomes light and fluffy, rather than dense and heavy.
Olive Oil: Adds moisture and richness to the cake while keeping it tender. Olive oil also balances the strong flavours of the fruit and spices.

Pecans or Walnuts: These crunchy nuts add texture and a mild nuttiness that complements the fruit and spices perfectly.
Salt: Just a pinch helps balance all the sweet and spicy flavours, enhancing the overall taste of the cake.
Mixed Spice, Ginger, Nutmeg: These spices provide the lovely warming flavours that make a fruit cake feel extra comforting and festive. They add depth and a touch of spiciness to the cake, while also complementing the citrus notes from the orange zest.

Why You’ll Love This Recipe

Perfectly Moist – With a combination of butter, olive oil, and orange juice or brandy, this fruit cake is incredibly moist, yet light, with the perfect balance of texture and tenderness.

Deliciously Fruity – The mix of dried fruits, cranberries, and nuts makes this cake packed with fruity, nutty goodness in every bite, while the orange zest adds a fresh, zesty kick.
Rich in Spice – The warm spices like mixed spice, ginger, and nutmeg give this cake that comforting, seasonal flavour that makes it perfect for autumn and winter baking.
Simple & Straightforward – This recipe is easy to follow, with no complicated steps or tricky techniques. Just mix and bake to create a beautifully simple, flavour-packed fruit cake.

Versatile for Any Occasion – Whether it’s for a cosy afternoon tea, holiday gatherings, or just a sweet treat with your coffee, this fruit cake is always a crowd-pleaser. Plus, it’s great for sharing with friends and family!

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Equipment

Weighing Scales

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.

A top down view of a white Christmas cake with a Christmas tree motif

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