Super-simple fruitcake on stand

Easy fruitcake

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(9 ratings)

Prep: 20 mins Cook: 25 mins


Serves 8

This easy fruit cake by one of our younger readers, Bree Hamilton, is simple, uses storecupboard ingredients and is perfect for a quick winter pick-me-up

Nutrition and extra info

Nutrition: per serving

  • kcal505
  • fat23g
  • saturates4g
  • carbs67g
  • sugars45g
  • fibre2g
  • protein5g
  • salt0.3g
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  • 175ml flavourless oil, plus extra for greasing
  • 100g light brown muscovado sugar
  • 2 eggs, beaten



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

  • 225g plain flour
  • 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…

  • 1 tsp ground cinnamon
  • ½ tsp allspice
  • ½ orange, juiced



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • ½ lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 200g mixed dried fruit
  • 200g apricot jam
  • icing sugar, for dusting


  1. Heat oven to 160C/140C fan/ gas 3. Grease and line the base of two 20cm springform cake tins with baking parchment.

  2. Stir together the oil and sugar, add the eggs, flour, baking powder, spices and juices, and mix thoroughly with a wooden spoon until pourable and reasonably runny. Gently fold in the fruit, then divide the batter evenly between the tins. Bake for 20-25 mins or until a skewer inserted in the centre comes out clean, then leave to cool.

  3. When cool, remove from the tins and sandwich the cakes together with jam. Sieve some icing sugar on top to serve.

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Comments, questions and tips

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Naumai Taurua-King
12th Mar, 2019
It is very moist and keeps well. For those who don't like the taste of olive oil swap for a light cooking oil. I did and it was very nice. Thank you, I will be cooking this again.
5th Oct, 2018
The olive oil is wrong for this recipe; it has far too strong and wrong a taste and is too heavy. A soft butter may have been better but wasn’t prepared to risk wasting another set of ingredients.
MayaRoseX's picture
26th Dec, 2016
Looks yummy. I am thirteen and one of my favourite recipes to make is pretzel roll treats. The recipe is on the ROLO website and they are the perfect blend of salty and sweet
Deborah McNevin's picture
Deborah McNevin
13th Dec, 2018
How long in advance can you make this cake before serving?
goodfoodteam's picture
14th Dec, 2018
Thanks for your question. As this is a light fruitcake, we'd suggest it'll stay moist and delicious for around 3 days. Make sure you keep it in an airtight container.
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