🍰 Classic Homemade Fruit Cake
A tender, buttery fruit cake filled with colorful candied fruits and plump raisins, finished with a gentle touch of warm spice.
This simple fruit cake is perfect with afternoon tea or coffee and makes a lovely holiday, brunch, or family dessert. It has a soft crumb rather than the dense texture of a traditional aged fruitcake, making it easy to prepare and enjoy the same day.
⏱️ Recipe Information
Prep Time: 20 minutes
Bake Time: 50–60 minutes
Total Time: About 1 hour 20 minutes
Servings: 10–12 slices
Difficulty: Easy
🛒 Ingredients
- 2 cups (250 g) all-purpose flour
- 1 cup (150 g) mixed candied fruits
- ½ cup (75 g) raisins
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 3 large eggs, room temperature
- ½ cup (120 ml) milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon mixed spice or ground cinnamon
Optional
- 1 tablespoon all-purpose flour, for coating the fruit
- ¼ cup chopped walnuts or pecans
- 1 teaspoon orange zest
👩🍳 Instructions
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease a 9 × 5-inch loaf pan and line the bottom and long sides with parchment paper, leaving a little overhang for easy removal.
2. Prepare the Fruit
Place the candied fruits and raisins in a bowl.
If the fruit is particularly sticky or moist, toss it with 1 tablespoon of flour.
Set aside.
Coating the fruit lightly with flour helps distribute it throughout the batter instead of allowing it all to sink toward the bottom.
3. Combine the Dry Ingredients
In a medium bowl, whisk together:
- All-purpose flour
- Baking powder
- Salt
- Mixed spice or cinnamon
Set aside.
🧈 4. Cream the Butter and Sugar
Place the softened butter and granulated sugar in a large mixing bowl.
Beat with an electric mixer for approximately 3–4 minutes, until pale, light, and fluffy.
This step helps create a tender cake with a beautifully even crumb.
🥚 5. Add the Eggs
Add the eggs one at a time, beating well after each addition.
Add the vanilla extract.
If the mixture looks slightly curdled, don’t worry—it will come together when the flour is added.
🥛 6. Add the Flour and Milk
Add approximately one-third of the dry ingredients to the batter.
Mix gently.
Add half of the milk and mix again.
Continue alternating the dry ingredients and milk, finishing with the final portion of flour.
Mix only until just combined.
Do not overmix.
🍇 7. Fold in the Fruit
Add the candied fruits and raisins to the batter.
Gently fold them in using a rubber spatula.
If using chopped nuts or orange zest, fold them in at the same time.
🍰 8. Fill the Pan
Transfer the batter to the prepared loaf pan.
Spread the surface evenly with a spatula.
Tap the pan gently on the counter once or twice to remove any large air pockets.
🔥 9. Bake
Place the pan in the center of the preheated oven.
Bake for approximately 50–60 minutes, or until:
- The top is golden brown.
- The cake feels springy when lightly pressed.
- A toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top begins browning too quickly, loosely cover it with aluminum foil during the final 15–20 minutes.
❄️ 10. Cool
Allow the cake to cool in the pan for 10–15 minutes.
Use the parchment overhang to lift the cake from the pan.
Transfer it to a wire rack and allow it to cool completely.
🔪 11. Slice and Serve
Once completely cooled, slice the fruit cake with a sharp serrated knife.
Serve at room temperature with tea, coffee, or a glass of cold milk.
For a festive finish, dust the top lightly with powdered sugar.
⭐ Chef’s Tips
Bring Ingredients to Room Temperature
Room-temperature butter, eggs, and milk blend more easily and produce a smoother batter.
Don’t Overmix
Once the flour goes in, mix only until combined to keep the cake soft and tender.
Coat Sticky Fruit
A light dusting of flour helps prevent the candied fruit and raisins from sinking.
Check Early
Ovens vary, so begin checking the cake around 45–50 minutes.
Cool Before Slicing
Cutting the cake while hot can make the crumb appear gummy and cause the slices to fall apart.
🍊 Easy Variations
Orange Fruit Cake
Add 1 teaspoon orange zest and replace 2 tablespoons of the milk with fresh orange juice.
Nutty Fruit Cake
Add ½ cup chopped walnuts or pecans.
Spiced Fruit Cake
Increase the mixed spice to 1 teaspoon and add a pinch of ground nutmeg.
Cherry Fruit Cake
Replace some of the candied fruit with chopped glacé cherries.
Festive Glazed Fruit Cake
Brush the cooled cake with a thin layer of warm apricot jam for a glossy finish.
🍽️ Serving Ideas
Enjoy slices:
- Plain with tea or coffee
- With softened butter
- With whipped cream
- With vanilla ice cream
- Lightly dusted with powdered sugar
- Warmed and served with custard
🧊 Storage
Store the cooled cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week.
Allow refrigerated slices to come to room temperature before serving for the best texture.
❄️ Freezing
Wrap the completely cooled cake tightly in plastic wrap, followed by aluminum foil.
Freeze for up to 2 months.
Thaw overnight in the refrigerator or for several hours at room temperature before slicing.
🍰🍇 Final Result
This Classic Homemade Fruit Cake is soft, buttery, and beautifully tender, with sweet candied fruits and chewy raisins scattered throughout every slice.
The gentle touch of cinnamon or mixed spice gives it a warm, nostalgic flavor that makes it especially delicious alongside a hot cup of tea.
Buttery crumb + sweet fruit + warm spice = a simple homemade classic. 🍰✨