Easy apple fruit cake

Easy apple fruit cake

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(94 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 a dairy product made from separating whole milk or cream into fat and…

  • 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, questions and tips

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19th Feb, 2011
I made this cake last week with the left over dried fruit from Christmas, absolutely loved it even more than my Christmas cake made it again yesterday husband loves it, added cherries.
17th Jan, 2011
Am I the only one who found this recipe horribly sweet? The flavour was nice, but the level of sweetness was too too much.
12th Jan, 2011
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!
31st Dec, 2010
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
23rd Dec, 2010
just made these little beauties, got to decorate tomorrow, ive had a taste gorgeous many thanks for this recipe its in my cookbook now!!
22nd Dec, 2010
Made this last night- will never make a proper christmas cake again- simple and delicious
13th Dec, 2010
Great cake. I squeezed the apples out a bit as they seemed very wet. Great result!
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?
29th Nov, 2010
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!
23rd Nov, 2010
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.


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