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Light Fruit Cake Loaf

This light fruit cake loaf is a fantastic bake for any occasion. Not as heavy and dense as a traditional fruit cake but light, moist and full of fruit flavour. Perfect with a cup of tea!
Prep Time10 mins
Cook Time1 hr 30 mins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: baking


  • 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


  • 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.