Why You’ll Love This Recipe

This fruit cake is soft, moist, and packed with vibrant flavors from a variety of dried fruits. The use of orange juice makes this cake more approachable and family-friendly. Plus, the cake is simple to make, requiring just a few ingredients and minimal prep time. Whether you’re making it for a special occasion or just as a delicious everyday treat, this fruit cake will become a go-to recipe.

Ingredients

For the Fruit Cake:

2 cups (300g) mixed dried fruit (raisins, cranberries, chopped apricots, sultanas, cherries)
½ cup (120ml) orange juice or warm water
1 cup (225g) unsalted butter, softened
1 cup (200g) granulated sugar
4 large eggs, room temperature
2 ½ cups (310g) all-purpose flour
2 tsp baking powder
½ tsp salt
1 tsp vanilla extract
Zest of 1 orange
¼ tsp ground cinnamon (optional)

For the Glaze (Optional):

½ cup powdered sugar
1–2 tbsp lemon or orange juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Simple Fruit Cake Recipe

Directions

1. Prepare the Fruit:

In a medium bowl, combine the dried fruits and orange juice (or warm water). Let the fruit sit for 15-30 minutes to soften and absorb the liquid while you prepare the batter.

2. Make the Batter:

Preheat your oven to 325°F (160°C). Grease and line an 8-inch round or square cake tin with parchment paper. In a large bowl, cream together the softened butter and granulated sugar until pale and fluffy, about 3 to 5 minutes. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and orange zest.

3. Mix the Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, salt, and optional cinnamon. Gradually add this dry mixture to the wet ingredients, stirring just until the batter is combined and smooth.

4. Add the Fruit:

Drain off any remaining juice from the soaked fruit. Toss the fruit with 2 tablespoons of the measured flour to help prevent sinking. Gently fold the coated fruit into the batter until evenly distributed.

5. Bake:

Pour the batter into the prepared cake tin and smooth the top. Bake for 60 to 75 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

6. Glaze (Optional):

In a small bowl, stir together the powdered sugar and lemon or orange juice until smooth. Drizzle over the fully cooled cake for a light, citrusy finish.

Servings and Timing

Servings: This recipe yields one 8-inch cake (approximately 10-12 servings).
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours

Variations

Citrus Flavor: For a stronger citrus flavor, replace half of the orange juice used for soaking with lemon juice.
Spices: Add a pinch of ground nutmeg or allspice to the batter for an extra depth of flavor.
Nuts: Feel free to add chopped walnuts, almonds, or pecans to the batter for added texture.
Vegan Version: Replace the eggs with flaxseed or chia egg substitutes, and use vegan butter to make this fruit cake vegan-friendly.

Storage/Reheating

Storage: The fruit cake stores well wrapped at room temperature for up to 5 days.
Refrigeration: You can refrigerate the cake for up to 1 week in an airtight container.
Freezing: This cake can be frozen for up to 1 month. Wrap it tightly in plastic wrap and foil before freezing. Let it thaw at room temperature before serving.

FAQs

Can I use other fruits besides the ones listed in the recipe?

Yes! Feel free to swap out dried fruits like prunes, raisins, or figs for some or all of the dried fruit mix. Adjust the total quantity of fruit to keep the balance in the recipe.

Can I make this cake ahead of time?

Yes! In fact, this cake often tastes better after a day or two when the flavors have had time to meld together. Just store it in an airtight container at room temperature.

Do I have to add the glaze?

The glaze is optional, but it gives the cake a beautiful, glossy finish and a hint of citrus sweetness. If you prefer a simpler look, feel free to skip the glaze.

Conclusion

This Simple Fruit Cake is an easy, flavorful dessert that’s perfect for any occasion. It’s moist, buttery, and packed with sweet dried fruit, making it a delicious treat for the holiday season or a special weekend baking project. The glaze adds a lovely citrus touch, and with optional variations like adding nuts or spices, you can tailor it to your taste. Enjoy this classic fruit cake with your favorite hot beverage or share it with loved ones—it’s sure to become a family favorite!

Simple Fruit Cake Recipe

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This Simple Fruit Cake is a moist, buttery dessert filled with dried fruits like raisins, cranberries, apricots, and sultanas. A quick soak in orange juice enhances the natural sweetness of the fruit, making it the perfect cake for any occasion.

Author: Amy
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 2 hours
Yield: 1 cake (approximately 10-12 servings)
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Fruit: Combine dried fruits and orange juice (or warm water) in a medium bowl. Let sit for 15-30 minutes to soften.
Make the Batter: Preheat the oven to 325°F (160°C). Grease and line an 8-inch round or square cake tin. Cream butter and sugar until pale and fluffy. Add eggs one at a time, mixing after each addition. Stir in vanilla extract and orange zest.
Mix the Dry Ingredients: In a separate bowl, whisk together flour, baking powder, salt, and optional cinnamon. Gradually add to the wet ingredients, stirring until smooth.
Add the Fruit: Drain off remaining juice from the soaked fruit, toss with 2 tbsp of flour, and fold into the batter until evenly distributed.
Bake: Pour batter into the prepared tin, smooth the top, and bake for 60-75 minutes or until a skewer comes out clean. Let cool for 10 minutes before transferring to a wire rack.
Glaze (Optional): Stir together powdered sugar and lemon or orange juice. Drizzle over the fully cooled cake for a citrusy finish.