Simple Vanilla Fruit Cake

This vanilla fruit cake is the one I reach for when I want a simple, buttery loaf studded with plump dried fruit. No heavy spice, no dark treacle, just a soft crumb and a clear vanilla flavour that makes the fruit shine.

It comes together in one bowl with a hand mixer, and it keeps beautifully on the counter for days. If you need a reliable cake for afternoon tea or a lunchbox slice, this is it.

Why This Vanilla Fruit Cake Always Works

The vanilla is upfront, not buried under spices. I love a traditional fruitcake, but sometimes I want something lighter and more everyday. This one gives me all the chewy fruit without the heavy boozy darkness.

The butter and whole milk make the crumb tender and a little rich, while the soak in hot water keeps the fruit juicy instead of stealing moisture from the cake.

And because there is no treacle or brown sugar, it does not taste cloying. It is just a good, honest vanilla cake with fruit in it.

Ingredients

• 100 g raisins: any seedless raisins work
• 100 g sultanas: golden raisins add a sweeter note
• 50 g currants: tiny and intense, if you cannot find them just add extra raisins
• 50 g chopped mixed candied peel: the classic citrussy bite
• 50 g glacé cherries, halved: rinse and dry them first so they do not bleed colour into the batter
• 3 tbsp boiling water: to plump the fruit
• 175 g unsalted butter, softened: take it out of the fridge 30 minutes before you start
• 175 g caster sugar: granulated sugar is fine too
• 3 large eggs, at room temperature: cold eggs can make the batter curdle
• 2 tsp vanilla extract: use a good one, it carries the whole cake
• 225 g plain flour
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 60 ml whole milk
• 1 tsp finely grated orange zest: optional but it lifts the vanilla beautifully

Variations / Substitutions

• Dried fruit swap: use dried apricots, cranberries, or chopped figs in place of any of the fruits above, keeping the total weight the same.
• Alcohol soak: replace the boiling water with 3 tbsp of brandy, rum, or apple juice for a deeper flavour.
• Add nuts: fold 75 g of roughly chopped walnuts or pecans into the batter along with the fruit.
• Dairy-free: use a solid plant butter block and swap the milk for oat or almond milk.
• Gluten-free: replace the plain flour with a good quality gluten-free blend that contains xanthan gum.

If you like this style of cake, our Lemon Drizzle Loaf uses the same straightforward method with a bright citrus finish.

How To Make Vanilla Fruit Cake

Step 1: Soak the Dried Fruit

Put the 100 g raisins, 100 g sultanas, 50 g currants, 50 g mixed peel, and 50 g glacé cherries into a small bowl and pour over the 3 tbsp boiling water. Stir, then leave them to soak for 10 minutes while you get on with the batter.

After 10 minutes, the fruit should be soft and glossy, with only a little liquid left at the bottom of the bowl. If it needs a bit longer, leave it for another 5 minutes.

Step 2: Beat the Butter, Sugar, Eggs, and Vanilla

Preheat the oven to 180°C (350°F) and line a 2 lb loaf tin with baking parchment. In a large bowl, beat the 175 g softened butter and 175 g caster sugar with an electric mixer until the mixture is pale and fluffy, about 3 minutes.

You are looking for a visibly lighter colour and a creamy texture. Scrape down the sides of the bowl a couple of times so everything gets evenly mixed. Beat in the 3 eggs one at a time, making sure each is fully incorporated before adding the next, then mix in the 2 tsp vanilla extract and the orange zest, if you are using it. The batter should be smooth and thick, without any streaks of egg.

Step 3: Fold in the Flour and Fruit

In a separate bowl, whisk together the 225 g plain flour, 1 tsp baking powder, and 1/4 tsp salt. With the mixer on low speed, add a third of the flour mixture to the butter mixture, then half the 60 ml milk. Repeat, ending with the last of the flour.

Once combined, fold in the soaked fruit and any liquid left in the bowl by hand. The batter will be thick and speckled with fruit. Be gentle when folding so you do not knock out all the air.

Step 4: Bake the Cake

Scrape the batter into the prepared tin and smooth the top with the back of a spoon. Bake on the middle rack for 50 to 60 minutes, until a skewer inserted into the centre comes out clean or with just a few moist crumbs.

Check the cake at 50 minutes. If the top is browning too quickly, tent it loosely with foil. A fully baked cake will feel firm on top and smell deeply vanilla-sweet.

Step 5: Cool and Slice

Leave the cake in the tin on a wire rack for 10 minutes, then lift it out using the parchment sling and set it on the rack to cool completely. Slice it once it is cool, and serve at room temperature. The crumb will be soft and buttery, with pops of chewy fruit in every bite.

Tips for Making This Vanilla Fruit Cake

• Toss the glacé cherries in a little flour before adding them to the fruit mix to stop them sinking.
• Do not overmix the batter once the flour goes in, or the cake will turn out tough. Stop as soon as you no longer see dry streaks.
• This cake improves with a little rest, so it is ideal for baking the day before you need it.
• If you only have salted butter, reduce the added salt to a pinch.

Bake times vary a little depending on your pan:

Keeping Your Vanilla Fruit Cake Fresh

• Refrigerate: store the cake in an airtight container in the fridge for up to 5 days.
• Freeze: wrap the whole cooled cake, or individual slices, tightly in cling film and freeze for up to 1 month. Defrost at room temperature.
• Reheating: a slice warms nicely in the microwave for 15 to 20 seconds.
• Serve cold: the cake is wonderful straight from the fridge, with a slightly firmer texture.

What to Serve with Vanilla Fruit Cake

A thick slice with a cup of strong tea is hard to beat. A spoonful of lightly sweetened mascarpone or clotted cream turns it into a simple dessert, the creaminess balancing the chewy fruit. Warm custard is also lovely if you want to serve it warm.

Frequently Asked Questions

Can I use oil instead of butter?

Yes, but the texture will be slightly denser and the cake will not be as light. Use 140 ml of a neutral oil like sunflower.

Why did my fruit sink to the bottom?

The batter might be too thin, or the fruit too wet. Tossing the fruit in a tablespoon of the flour before folding it in helps it stay suspended.

Can I reduce the sugar?

You can cut it by up to 25 g, but the cake may not stay as moist for as long.

Can I add nuts?

Absolutely, fold in 75 g of roughly chopped walnuts or pecans along with the fruit for a bit of crunch.

Vanilla Fruit Cake Recipe

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 servings

Calories: 390

Ingredients Method Notes

Ingredients

  

• 100 g raisins
• 100 g sultanas
• 50 g currants
• 50 g chopped mixed candied peel
• 50 g glacé cherries, halved
• 3 tbsp boiling water
• 175 g unsalted butter, softened
• 175 g caster sugar
• 3 large eggs, at room temperature
• 2 tsp vanilla extract
• 225 g plain flour
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 60 ml whole milk
• 1 tsp finely grated orange zest (optional)

Method

 

1. Soak the dried fruit: combine all the dried fruit in a bowl, pour over the boiling water, and leave for 10 minutes.
2. Preheat the oven to 180°C (350°F) and line a 2 lb loaf tin. Beat the butter and sugar until pale and fluffy, about 3 minutes. Beat in the eggs one at a time, then the vanilla and orange zest.
3. Whisk the flour, baking powder, and salt together. With the mixer on low, add the flour mixture and milk in alternating batches, ending with flour. Fold in the soaked fruit by hand.
4. Scrape the batter into the tin, smooth the top, and bake for 50 to 60 minutes until a skewer comes out clean.
5. Cool in the tin for 10 minutes, then lift out and cool completely on a rack. Slice and serve at room temperature.

Notes

This cake tastes even better the next day. If you want a slightly boozy version, soak the fruit in rum or brandy instead of water. Let the cake cool fully before slicing, or the crumb will tear.