Easy apple fruit cake

Easy apple fruit cake

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(71 ratings)

Prep: 15 mins Cook: 1 hr

Easy

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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Ingredients

  • 200g butter, softened plus extra for greasing
    Butter

    Butter

    butt-err

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

  • 200g dark muscovado sugar
  • 3 eggs, beaten
    Eggs

    Egg

    egg

    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)
    Apples

    Apple

    ap-pel

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

  • 300g mixed sultanas and raisins

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.

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Comments (107)

choocom51's picture
5

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
5

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
5

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
4

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
5

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
5

I will make this cake regularly. It was very popular in our house!

alisar's picture
5

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
4

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
5

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/

pigmad95's picture

Have made this cake loads of times, firm favourite with everyone-including my brother, who doesnt eat fruit cake! I didn't Ice it because my dad's diabetic, so it ends up too sweet. LOvely without icing, very most and yummy!!

paddywack's picture
5

I did not have enough apple so used 100gm apple and added 100gm dried apricots and glace cherries, really tasty !! did not ice cake as do not like them too sweet, excellent recipe will do again.

evenings's picture
4

I made this cake for friends and totally agree with all the above comments, and I will certainly make it again. I did not put the icing on the top it was not needed. It also freezes well.

melanieday's picture
4

I really enjoyed making and eating this cake. The taste is yummy and it is not as heavy as a traditional fruit cake.

I also started to get to grips with icing - a new hobby of mine.

bl4k3r's picture
5

Great recipe for starters and for experimenting as well! I've tried adding cinnamon and whisky with very satisfying results.

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