Economy Fruit and Nut Loaf Cake

Serves: 10 slices

Time: About 90 min

Level: Nice and easy

Need: A 1kg/2lb loaf tin


  • 200g/8oz dried fruit (raisins, sultanas, currants, chopped dates etc.)
  • 1 tsp bicarbonate of soda
  • 100g/4oz Stork or similar cooking spread
  • 275g/9½oz self-raising flour
  • 50g/2oz chopped mixed nuts
  • 100g/4oz light brown soft sugar
  • 1 egg, beaten
  • 2 tbsp demerara sugar
  • 25g/1oz chopped nuts (optional extra toping)

For a non-economic version replace the spread with butter, the mixed nuts with chopped walnuts and use light muscovado sugar.


1. Mix the fruit and bicarb soda in a large bowl with a pinch of salt. Pour 300ml/half pint of hot water over them and stir well. Leave until cold. 

2. Pre-heat the oven to 180°C / Fan 160°C / 350°F / Gas 4. Grease and line the tin with baking parchment, leaving two opposite sides above the tin to help remove the bake, or use a pre-shaped liner.

3. Sift the flour into a large bowl and rub in the Spread until the mixture resembles coarse bread crumbs. Add the nuts and sugar and stir until well combined. 

4. Combine the flour mixture, the egg and the cooled fruit. Beat until mixed then pour into the prepared loaf tin.

5. Smooth the surface then sprinkle with demerara sugar and the extra nuts (if using). Bake for 60 – 70 minutes or until a skewer inserted into the middle comes out clean. Cool in the tin for 5 – 10 minutes then turn out onto a wire rack to cool completely.

I hope you enjoy this lovely cake. If you want more loaf cake recipes click this link. Meanwhile, here are some more that I’m confident you’ll enjoy too and I’d love you to try them:

Apricot and Cherry Loaf Cake

Chocolate and Orange Marbled Loaf Cake

Bara Brith

Happy Baking