Easy apple fruit cake

Easy apple fruit cake

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(59 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per slice

kcalories
350
protein
4g
carbs
51g
fat
16g
saturates
9g
fibre
1g
sugar
18g
salt
0.63g

Ingredients

  • 200g butter, softened plus extra for greasing
  • 200g dark muscovado sugar
  • 3 eggs, beaten
  • 1 tbsp black treacle
  • 200g self-raising flour
  • 2 tsp mixed spice
  • 1 tsp baking powder
  • 2 eating apples, grated (approx 100g each)
  • 300g mixed sultanas and raisins

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Method

  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.

Recipe from Good Food magazine, December 2005

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Comments

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rebecca1july's picture
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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
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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
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Very nice cake indeed. This is the first fruit cake that I have made, and keeps well too.

choocom51's picture
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Very lovely cake. I didn't have apples and used 200gm of leftover apple sauce. I think it's a bit light and crumbly for a Christmas cake but that might be the sauce that made it more moist. The method works perfectly.

keithwilliamsmk's picture
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The first cake I've ever made, and at 60 that's not bad going! I am not a very confident cook and the fact that this took 1hr 45 mins instead of the 50 to 60 mins it says had me rather worried. But it was a great success! Have not iced it, that's a skill for another day, it's easily sweet enough as is.

wishicouldsing's picture
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A lovely cake, really moist and light. I used light brown sugar as I didn't have dark muscovado, and golden syrup instead of black treacle. I added a mixture of currants, sultanas, glace cherries and mixed fruit from a packet as that's what was in my store cupboard. The cake is sweet enough without icing, really delicious. I will try this again using dark brown sugar and black treacle. Definitely one to make for Christmas!

putush's picture
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I made this once as is. It was a very nice cake to have in a tea party.

Recently I used this recipe as a base to make my fruit spice cake with some brandy soaked dry fruits with cinnamon, nutmeg and all spice. It was brilliant, moist and yet light. Beautiful recipe.

johorne's picture
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Wonderful cake! Easy to make and is a huge favourite round these parts now. Didn't have mixed spice so just made up using ginger and cinnamon and also added apricots.

About to make another batch now :)

jelliedeel's picture

Made this quite afew times now, always comes out well. Very moist and light.

weeble's picture
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I will make this cake regularly. It was very popular in our house!

alisar's picture
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This is my favourite fruit cake recipe, really easy to make, I've made this loads of times and it always comes out perfect! I've used this recipe for birthday cakes, mini christmas cakes and a loaf cake - very versatile and goes down well with everybody who tries it.

yoshivalley's picture

Absolutely delicious, loved by everybody, although it does need a lot longer to cook than recipe states!!

Harrysu's picture

Very easy to make and although pleased with the outcome felt it was too moist, I would have preferred the crumbly texture. I did cook it for my Mom and she really enjoyed it! Think next time I will replace some apple with apricots and glace cherries - as DLT`s suggestion.

epicurus's picture
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I am used to making fruit cakes in the traditional way and so was interested to see how this turned out - on the face of it, self-raising flour, 3 eggs and baking powder seems excessive - and the mixture did look curdled - but the result is superb! Very moist - yes a bit crumbly - but it tastes wonderful and like many others, I don't think it needs icing. It took much longer than 50-60 minutes though - more like 1hr 45 mins.

katieholmes96's picture

Really lovely recipe, made this as a Christmas cake for a party an it went down really well, lovely an moist, will certainly make this cake time an time again.

chocolatequeen's picture
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I just fancied a fruit cake the other day but after having already made 5 christmas cakes didn't want anything too taxing. This was great because they are virtually all store cupboard ingredients. Really quick and easy to make. I chucked in some nuts as to my mind you can't have a fruit cake without them! Also, I didn't have sultanas (okay, my store cupboard is a little lacking) so used mixed fruit left over from xmas cakes in place of sultanas and then added raisins as per recipe Also put in a spoonful or two of rum! Lovely result - only slight problem is that my cake is veryquite crumbly and this is a bit of a problem for my husband who likes to slap butter on fruit cake. Don't know if the recipe cake just is crumbly or whether it was one of my amendments that resulted in this. If any one has any suggestions as to why it went like this or confirmation that it is just a crumbly cake I would be grateful. Lovely taste and would definately make it again.

rachelmarkham's picture

Will this cake keep for longer than a week/

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