Easy Fruit Cake Recipe by Jamie Oliver
Learn how to make an easy fruit cake recipe from Jamie Oliver. This recipe is perfect for beginners and is sure to impress your guests.
Why You Should Make This Fruit Cake
There are many reasons why you should make this easy fruit cake recipe. Here are a few:
- It’s delicious! This fruit cake is moist, flavorful, and packed with dried fruit and nuts.
- It’s easy to make! This recipe is perfect for beginners and can be made in just a few simple steps.
- It’s perfect for any occasion! This fruit cake is perfect for holiday parties, birthdays, or potlucks.
How to Make This Fruit Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped dried fruit (such as raisins, cranberries, and apricots)
- 1 cup chopped nuts (such as walnuts, pecans, or almonds)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, butter, oil, eggs, and vanilla extract until smooth.
- Stir in the baking powder, salt, dried fruit, and nuts.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before frosting.
FAQ
Q: How do make this fruit cake ahead of time?
A: You can make this fruit cake up to 3 days ahead of time. Simply bake it according to the instructions, then let it cool completely. Wrap the cake in plastic wrap and store it at room temperature or in the refrigerator.
Q: Can use different dried fruit in this recipe?
A: Yes, you can use any dried fruit that you like in this recipe. Some popular choices include raisins, cranberries, apricots, dates, figs, and prunes.
Q: Can use different nuts in this recipe?
A: Yes, you can use any type of nuts that you like in this recipe. Some popular choices include walnuts, pecans, almonds, hazelnuts, and pistachios.
Q: Can make this fruit cake gluten-free?
A: Yes, you can make this fruit cake gluten-free by using gluten-free flour in place of the all-purpose flour.
Q: Can make this fruit cake vegan?
A: Yes, you can make this fruit cake vegan by using vegan butter and egg replacer in place of the butter and eggs.
Pros of Making This Fruit Cake
- It’s delicious!
- It’s easy to make!
- It’s perfect for any occasion!
- It can be made ahead of time!
- It can be customized to your liking!
Tips for Making This Fruit Cake
- Use good-quality dried fruit and nuts.</
easy fruit cake recipe jamie oliver
225g unsalted butter, softened, plus extra for greasing
225g caster sugar
4 large eggs
225g self-raising flour
2 tsp ground mixed spice
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
175g mixed dried fruit
75g flaked almonds
75g glacé cherries, halved
75g crystallised ginger, roughly chopped
200g mixed dried fruit, such as raisins, sultanas, currants, chopped apricots and cherries, soaked in 200ml brandy or red wine for at least 24 hours
1 hour 15 minutes
Preheat oven to 160 degrees c. Grease and line a 900g loaf tin. Beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Fold in the flour, ground almonds, mixed spice, cinnamon, orange zest and dried fruit. Pour into the prepared tin and bake for 2 hours or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
225g unsalted butter, softened, plus extra for greasing
225g light muscovado sugar
4 large eggs
225g self-raising flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
150g mixed dried fruit
150g glacé cherries, roughly chopped
150g flaked almonds
150g chocolate chips
To make the icing, beat the butter and icing sugar together until pale and fluffy. Add the milk and vanilla extract and beat until smooth. Spread the icing over the cooled cake and decorate with the flaked almonds.
Bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean.