Easy apple fruit cake

Easy apple fruit cake

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(71 ratings)

Prep: 15 mins Cook: 1 hr


Cuts into 12 slices
This cake has all the flavours of Christmas, but won't take ages to make - you can decorate it any way you like. Ideal for a wedding cake too

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal350
  • fat16g
  • saturates9g
  • carbs51g
  • sugars18g
  • fibre1g
  • protein4g
  • salt0.63g
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  • 200g butter, softened plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g dark muscovado sugar
  • 3 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp black treacle
  • 200g self-raising flour
  • 2 tsp mixed spice
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 eating apples, grated (approx 100g each)



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 300g mixed sultanas and raisins


  1. Heat oven to 180C/fan 160C/gas 4. Butter and line the bottom of a deep, round 20cm cake tin with greaseproof paper. Beat the first seven ingredients together in a large bowl (electric hand- beaters are best for this), until pale and thick. Using a large metal spoon, gently fold in the fruit until evenly combined.

  2. Spoon the batter into the tin and bake for 50 mins-1 hr or until the cake is dark golden, springy to the touch and has shrunk away from the tin slightly. A skewer inserted into the centre will come out clean when it’s ready. Cool completely before decorating. Will keep, wrapped in an airtight container or iced, for up to a week, or can be frozen un-iced for up to a month – defrost fully before decorating.

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Comments (107)

nomrsbeeton's picture

just made these little beauties,
got to decorate tomorrow,
ive had a taste gorgeous
many thanks for this recipe its in my cookbook now!!

butcher's picture

Made this last night- will never make a proper christmas cake again- simple and delicious

angemcshane's picture

Great cake. I squeezed the apples out a bit as they seemed very wet. Great result!

liencam's picture

How come this only keeps for a week? Is there a way of toying with the recipe to produce a longer lasting cake?

topsfizz's picture

I made this for the first time last night and brought it into work today. It has absolutely flown off the plate. I found it very moist, but probably because I soaked the raisins and sultanas in a little brandy over night. Will definitely make this again!

whatscookin's picture

Made this at the weekend as a test for Christmas. I agree with the comments about the longer cooking time and the crumbleyness (is that a word??) of the cake but the tast was very good and what's a few crumbs really. Will definitely be making again for Christmas.

diane7liverpool's picture

Really enjoyed the cake but it did take a long time to cook.........but worth the wait

diane7liverpool's picture

Really enjoyed the cake but it did take a long time to cook.........but worth the wait

toeying's picture

brilliant, fantastic! am all praises for this recipe. its so easy to prepare and tastes like u spent hours and loads of skill on it. i made the recipe x3 for my daughter's first birthday and people really liked it and kept going for more. if i wasn't watching my calories i could bake this cake every week!
yes it was a bit crumbly but if you wrap it in foil and put it in the fridge its better. also thinking maybe if you added some liquid like a little cold tea it coulf firm it up.
fabulous recipe any way. thanks

garpau's picture

This has now become a favourite of ours although it does take longer to cook than recipe says, a very moist tasty cake

joohls's picture

love it! i'll confess that i substituted a couple of things - golden syrup for black treacle and cinnamon for mixed spice. But it came out really well! and it stayed about 65 mins to cook. i'm not a very experienced cook so well done me!

fuzzysi's picture

Should the butter for this be salted or unsalted?
Thanks in advance.

cooleyville's picture

Surprisingly moist. I didn't add any icing, just a dusting of powdered sugar...perfect!

turncamb's picture

I have made this before as small cakes (gifts for the teachers at Christmas) and today as a birthday cake for my son. Always goes down well

rebecca1july's picture

Made this at the begining of December and froze for Christmas.
It was a big success and will be making this every year.

louisamwilson's picture

I nearly had a a burnt cake on my hands as I took the comments on it needed double the cooking time onboard and didn't check on it until it had been in the oven an hour. The top was a bit dark but the cake was moist, light and really tasty - but do keep an eye on it and check after 50 mins! You couldn't really taste the apple but I think that's what adds to the moisture. Highly recommended and agree it doesn't need the icing.

sekrapa's picture

Brilliant recipe. Have made this loads of times now, and each time goes down a storm with everyone. I used Golden Syrup instead of treacle, as I always have it in the cupboards and never used black treacle. Also add a few chopped glace cherries and some candid peel. Have never iced it as it was sweet enough.

allanlewis's picture

Is there something I can use instead of treacle? I don't want to buy a whole tin just to use one tablespoon!

johanna_h's picture

Keen to make this for Christmas. But says it will only keep for up to a week, so I guess I shouldn't make just yet. Traditional rich fruit cakes - whether they contain alcohol or not - seem to keep for quite some time. Any idea why they keep and this one doesn't?

For those who have added brandy etc to this recipe, did you soak the fruit or add a splash to the mixture? Has anyone tried 'feeding' this cake with brandy, or does that make it too soggy?

markinessex's picture

Very nice cake indeed. This is the first fruit cake that I have made, and keeps well too.


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