Quick and Easy British Fruitcake Recipe

Preheat the oven to 325°F (160°C). Grease and line a 6-inch round cake pan with parchment paper.

In a large mixing bowl, combine the dried fruits and nuts.

In a separate bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

In another bowl, whisk together the flour, baking powder, salt, and mixed spice. Gradually add this dry mixture to the butter mixture, alternating with adding 1-2 tablespoons of milk if needed, until well combined.

Stir in the vanilla extract and the dried fruit and nut mixture.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.

Remove the fruitcake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Once cooled, you can enjoy the fruitcake as is or decorate it with icing and additional dried fruit.

Serve and enjoy!