Quick Fruit Cake

Preparation info

  • Cuts into

    16 pieces

    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Don’t expect this cake to be as good as one made by the more lengthy creaming method. This is just a nice easy cake to make if time is short.


  • 275 g/10 oz self-raising flour
  • 2 level teaspoons ground mixed spice
  • 1 level teaspoon salt
  • 150 g/5 oz butter
  • 150 g/5 oz soft brown sugar
  • 2 large eggs
  • 4 tablespoons milk
  • 450 g/1 lb cleaned dried fruit, including currants, seedless raisins, sultanas, mixed peel, chopped nuts and chopped glacé cherries


    Sift the flour, mixed spice and salt into a large mixing basin. Add the butter cut in pieces and rub into the mixture. Add the sugar, mix the ingredients and make a well in the centre. Lightly beat the eggs with the milk and add all at once. Using a wooden spoon stir first to blend the ingredients and then beat thoroughly to mix. Add the dried fruit and stir very thoroughly together.

    Spoon into a well-buttered small roasting tin or shallow baking tin about 28 by 18 cm (11 by 7 in). Spread the mixture level. Place in the centre of a moderate oven (180°C., 350°F., Gas Mark 4) and bake for 1–¼ hours, or until risen and golden brown. Test by pushing a warmed skewer into the centre of the cake; if there is no uncooked cake mixture clinging to the skewer when drawn out, the cake is cooked.

    Allow the cake to cool in the tin. Cut into fingers and store in a tightly lidded tin.