Easy Fruit Cake Recipes: Using Mixed Dried Fruit, Apricots, Sultanas and Cherries

The following cakes use different methods giving them each a different texture, colour and taste. Dried fruit is excellent for fibre and apricots also contain healthy beta-carotene. Use mixed dried fruit, or any favourite combination of raisins, sultanas, currants and peel.

Mixed Fruit Cake


  • 450g (1lb) mixed dried fruit
  • 1 cup brown or white sugar
  • 1 cup cold water
  • 125g (4oz) margarine
  • ¼ teaspoon bicarbonate of soda
  • a few chopped glacé cherries (optional)
  • 2 eggs
  • 2 cups self-raising flour
  • ¼ teaspoon mixed spice


  1. Put the fruit, sugar, water, margarine, bicarbonate and cherries into a pan.
  2. Place on the cooker and bring to the boil.
  3. Simmer for 2 to 3 minutes.
  4. Remove from cooker, stir and leave overnight (or for several hours).

Later, or next morning, heat oven to 165C (325F)

  1. Add the eggs, flour and mixed spice to the cold mixture.
  2. Mix thoroughly.
  3. Put into 7 or 8 inch lined cake tin (or large loaf tin).
  4. Bake in middle of oven for a ½ hour.
  5. Turn oven down to 150C (300F).
  6. Bake for a further 1 and ½ hours.
  7. Cool in tin slightly, then turn on to a wire rack.

The following large cake uses tinned apricots, a good store cupboard item, which give a lovely moistness to the cake. It can be baked in a shallow roasting tin or a large cake tin, lined with foil. Or use half the quantity to make a loaf tin sized cake.

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