Here’s a truly easy Fruit Cake recipe—simple, moist, and full of flavor, with no soaking, no alcohol, and no fuss. Perfect for holidays or anytime you want a classic treat.
Easy Fruit Cake Recipe
Ingredients
- 1½ cups mixed dried fruit
(raisins, chopped dates, cherries, cranberries, or mixed peel) - ½ cup chopped nuts (walnuts or pecans – optional)
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg (optional)
- ¼ tsp salt
- ½ cup sugar (white or brown)
- ½ cup vegetable oil or melted butter
- 2 large eggs
- ½ cup milk or orange juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Grease and line a loaf pan or 8-inch cake pan.
- Mix dry ingredients: Flour, baking powder, spices, and salt.
- Coat fruit: Toss dried fruit and nuts with 1–2 tbsp of the flour mixture (prevents sinking).
- Mix wet ingredients: In another bowl, whisk sugar, oil/butter, eggs, milk (or juice), and vanilla.
- Combine: Stir dry ingredients into wet just until combined. Fold in fruit and nuts.
- Bake: Pour into pan and bake:
- Loaf pan: 55–65 minutes
- Round pan: 45–50 minutes
Until a toothpick comes out clean.
- Cool: Let cool 10 minutes, then remove from pan.
Tips for Best Results
- Don’t overmix—keeps the cake tender
- If top browns too fast, tent loosely with foil
- Tastes even better the next day
Easy Variations
- Spiced: Add ½ tsp allspice or ginger
- Citrus: Add orange or lemon zest
- Chocolate: Add ½ cup chocolate chips
- No eggs: Replace eggs with ½ cup applesauce
Storage
- Room temperature: 3–4 days (wrapped)
- Refrigerated: up to 1 week
- Freezes well for up to 3 months
If you want, I can give you a one-bowl version, no-oven (steamed) fruit cake, or a lighter, less-sweet option 🍰
