Light Fruit Cake Loaf

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One of my favourite bakes is a fruit cake. It’s something you traditionally think of at Christmas, covered in icing, but it’s something I eat all year round – just without the layer of marzipan and icing over it!

A naked fruit cake is the perfect pick me up to enjoy with a cup of tea and to share with friends at any time of the year. It’s a really wholesome, hearty cake that will leave you more satisfied than a simple sponge.

Light Fruit Cake Loaf

What fruit do you use in an easy fruit loaf?

For a fruit loaf you can pretty much use any dried fruit you have in the cupboard. For this recipe I used a ready made dried fruit mix – the cheap bags you get in the supermarket that have raisins, sultanas and dried peel in them as well as glace cherries and apricots.

You could add dried cranberries, prunes, or any other dried fruits you can think of or have to use up. You could even add some nuts if you like them in your fruit cakes to give a whole new texture to the mix.

Light Fruit Cake Loaf

Is this a crumbly fruit cake?

A lot of fruit cakes are crumbly, like a traditional Genoa Cake or but this one holds together really well, with just the right amount of cake mix and fruit. It’s delicious, light, moist and such a lovely treat as well as being just really easy to make.

Light Fruit Cake Loaf

How do you keep the cake from being too crumbly?

The secret to a moist fruit loaf recipe is to make sure there’s enough liquid in the mix for all the dried fruit to soak up whilst it’s baking. If there’s not enough liquid it will turn out too dry and crumble easily.

If you like to add vanilla extract to your cakes then feel free – just replace a teaspoon of milk with a teaspoon of vanilla. You could also add a teaspoon of mixed spice if you like your fruit cakes to have that musky, traditional flavour.

Light Fruit Cake Loaf

How to make a fruit loaf cake

This mixed fruit loaf couldn’t be easier to make. You just need to make sure that you grease the tin you’re using really well or use loaf cake liners. I love using liners as they present the cake really well – perfect if you’re taking it to a friends’ house for tea! You could also line the tin with baking parchment paper.

This easy fruit cake loaf stores well in an airtight container for a few days although it doesn’t often last that long! It’s one of our favourite bakes to make when friends or family visit and everyone always really enjoys it.

Light Fruit Cake Loaf

What equipment do you need for this easy fruit loaf cake recipe?

You can make this recipe simply with things you already have in your kitchen but here are the things we use in case there’s something you don’t already have:

As you can see, it’s all things you probably have already. We use loaf tin liners to guarantee that bakes come out of the tin easily and they’re great when baking as gifts too.

Light Fruit Cake Loaf

So here’s our easy Light Fruit Loaf Cake Recipe – happy baking!

Ingredients

  • 185g low fat spread or butter at room temperature
  • 115g caster sugar
  • 4 eggs, beaten
  • 185g self raising flour
  • 60g plain flour
  • 260g mixed dried fruit
  • 60g dried apricots, chopped
  • 100g glace cherries, halved
  • 125ml milk

Instructions

  • Preheat oven to 160C/315F/Gas 3. Grease a loaf tin using a little butter or spread or add a loaf tin liner.
  • Beat spread and caster sugar together in a large bowl until pale and fluffy.
  • Gradually beat in the eggs until combined, then fold in the flour, fruit and milk.
  • Spoon the cake batter into a loaf pan and bake for 80-90 mins until a skewer inserted comes out clean.
  • Cool in the cake tin for 15 mins then remove from tin and cool completely on a wire rack.

If you’d like to print or pin the Light Fruit Loaf Cake Recipe for later you can do so below. Enjoy!

Light Fruit Cake Loaf

A naked fruit cake is the perfect pick me up to enjoy with a cup of tea and to share with friends at any time of the year. It’s a really wholesome, hearty cake that will leave you more satisfied than a simple sponge.
Course Afternoon Tea, Dessert
Cuisine British
Keyword baking
Prep Time 10 minutes
Cook Time 1 hour 30 minutes

Ingredients

  • 185 g low fat spread or butter at room temperature
  • 115 g caster sugar
  • 4 eggs beaten
  • 185 g self raising flour
  • 60 g plain flour
  • 260 g mixed dried fruit
  • 60 g dried apricots chopped
  • 100 g glace cherries halved
  • 125 ml milk

Instructions

  • Preheat oven to 160C/315F/Gas 3. Grease a loaf tin using a little butter or spread or add a loaf tin liner.
  • Beat spread and caster sugar together in a large bowl until pale and fluffy.
  • Gradually beat in the eggs until combined, then fold in the flour, fruit and milk.
  • Spoon the cake batter into a loaf pan and bake for 80-90 mins until a skewer inserted comes out clean.
  • Cool in the cake tin for 15 mins then remove from tin and cool completely on a wire rack.

*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Light Fruit Cake Loaf

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