If you like a lighter, easy fruit cake recipe that still has lots of fruity flavours, this is an easy fruit cake to make that will still impress your friends!
Easy Fruit Cake Recipe
Prep Time: 20 mins
Cooking Time: 2 hrs
Total Time: 2hrs and 20 mins
Ingredients for Easy Fruit Cake Recipe
225g butter (room temperature), plus extra for greasing
225g caster sugar
4 large eggs
225g self-raising flour
100g ground almonds
1⁄2 tsp almond extract
450g mixed dried fruit
25g flaked almonds
1/2 tsp mixed spice
Preheat the oven to 160°C.
Grease a 20cm springform or deep, loose-bottomed round cake tin and then line the base and sides of the tin with baking parchment.
In a large bowl, cream the butter and sugar with an electric mixer or wooden spoon until fluffy.
Then add the eggs one at a time, beating well between each addition to prevent curdling.
Sieve the flour and mixed spice and fold into the mixture and then add the ground almonds and almond extract and beat until all the ingredients are thoroughly mixed.
Gently fold the dried fruit into the mixture, stirring with a wooden spoon until well combined.
Spoon the mixture into the tin and level the top. If you like, sprinkle the surface with the flaked almonds.
Put the tin into the oven on the middle shelf and bake for one and a half to two hours.
Do not open the oven door suddenly as this will cause the cake to sink.
To test if a fruit cake is cooked, insert a skewer in the centre of the cake: when withdrawn, it should be clean and dry, not wet or sticky.
If the skewer comes out wet and sticky, return the cake to the oven to cook further.
When the cake is done, remove from the oven and leave to cool in the tin.
To store fruit cake, wrap it in greaseproof paper and then again in foil.
If wrapped in this way, it will keep in an airtight tin for up to two weeks.
Never put foil directly in contact with a fruit cake, as the acid in the fruit can cause the foil to corrode, impairing the flavour of the cake.