Easy Fruit Cake Recipe - Soft, Buttery & Delicious!

Soft Fruit Cake that melts in your mouth! 🍰 🍒

This easy fruit cake recipe is soft, buttery and packed with colourful dried fruit and nuts. Unlike a traditional heavy fruit cake, this version is light, tender and perfect as an everyday homemade cake.

I used tutti frutti, which is made from colourful dried papaya pieces, together with a few raisins, but you can use your favourite combination of dried fruits and nuts. 🍰 🍒

Perfect with tea or coffee, for afternoon tea, dessert or an easy weekend bake.

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Ingredients

For the Cake

Plain flour – 175g (1 cup + 3 tablespoons)
Baking powder – 1 teaspoon
Sugar – 150g (¾ cup)
Eggs – 3
Salted butter – 150g (⅔ cup), softened
Vanilla extract – 1 teaspoon
Milk – 60ml (¼ cup)

I use salted butter. If using unsalted butter, simply add a small pinch of salt.


Fruit & Nut Mix

Dried fruits and/or nuts, chopped into small pieces – 150g (about ¾ cup)
Plain flour – 1 tablespoon, extra
I used tutti frutti (dried papaya pieces) with a small amount of raisins.


Equipment

Measuring cup size: 240ml
Baking pan: 20 × 20cm (8 × 8 inch)


Bake in a preheated oven at 160°C (320°F) for approximately 30–40 minutes.


Method

Add the softened butter, sugar and vanilla extract to a large mixing bowl.
Whisk for about 3 minutes, until light and creamy, scraping down the sides of the bowl as needed.
Add the eggs and whisk for another 2 minutes, until well combined.
Sift in the plain flour and baking powder.
Gently mix until partially combined.

Add the milk and whisk on low speed for about 15 seconds.
Give the batter a gentle final mix by hand.
In a separate bowl, toss the dried fruits and nuts with the extra 1 tablespoon of flour. This helps prevent them from sinking too much during baking.
Reserve a small amount of the fruit mixture for the topping.
Add the remaining fruit and nut mixture to the cake batter and gently fold until evenly distributed.

Pour the batter into a lined 20 × 20cm (8 × 8 inch) baking pan and spread it evenly.
Scatter the reserved dried fruits and nuts over the top.
Bake in a preheated oven at 160°C (320°F) for approximately 30–40 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs.

Allow the cake to cool slightly before removing it from the pan.
Slice and enjoy.
Note

For this version, I used tutti frutti (dried papaya pieces) with a small amount of raisins, but you can use your preferred combination of dried fruits and nuts.


Storage: Store in an airtight container at room temperature for up to 2–3 days, or refrigerate for up to 5–6 days. Bring refrigerated slices to room temperature before serving for the softest texture.



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