Easy apple fruit cake

Easy apple fruit cake

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(85 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, questions and tips

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joanmaudsley
17th Jan, 2011
1.05
Am I the only one who found this recipe horribly sweet? The flavour was nice, but the level of sweetness was too too much.
saratres
12th Jan, 2011
5.05
This recipe was a big hit. I made the mix into 6 mini cakes by baking them in prep bowls and then iced them to look like little christmas puddings. They made lovely gifts for friends and tasted delicious - I had to sample one!
gayeinfrance
31st Dec, 2010
5.05
Thought this was fabulous; it did take longer to cook than suggested but I was using an 18cm round cake tin.... doesn't need the icing unless for a formal occasion
nomrsbeeton
23rd Dec, 2010
5.05
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
22nd Dec, 2010
5.05
Made this last night- will never make a proper christmas cake again- simple and delicious
angemcshane
13th Dec, 2010
Great cake. I squeezed the apples out a bit as they seemed very wet. Great result!
liencam
29th Nov, 2010
How come this only keeps for a week? Is there a way of toying with the recipe to produce a longer lasting cake?
topsfizz
29th Nov, 2010
4.05
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
23rd Nov, 2010
4.05
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
26th Oct, 2010
5.05
Really enjoyed the cake but it did take a long time to cook.........but worth the wait

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