fruit cake made with oil
This recipe for Fruit Cake made with oil is one of my cakes I can continue to eat as part of my ‘healthier bakes’ for lower Cholesterol. I am choosing to bake less with butter and baking fat, and instead using more olive oil or rapeseed oil. This is a favourite bake Fruit Cake recipe made with oil. A great cake recipe to bake a few days ahead of time, as it tastes better a day or two later. 

Recipe – Fruit Cake made with oil

Equipment

bowl
18cm round cake tin
parchment paper or cake tin liner
scales
measuring jug
wooden spoon

Ingredients

225g plain flour
2 level tsp baking powder
150g caster sugar
150ml (1/4 pint) olive oil or vegetable oil
2 eggs
3 tbsp milk
450g mixed dried fruit

Instructions

  • oven temp 170 degrees C, Gas mark 3
  • grease and line the cake tin
  • Sift the flour and baking powder into a bowl, and add the sugar.
  • Measure the oil in a jug and add the eggs, and 3 tbsp of milk. Beat together and mix into the bowl with the rest of the ingredients.
  • Add the fruit and mix.
  • Pour into the tin and bake for 1 hour, then reduce the temperature to 150 degrees C, gas mark 2 and bake for 50 mins hours.  Using a skewer check to see if the cake is cooked, it should come out clean. If required it may need to bake for an additional 15 minutes.
  • Allow the cake to cool in the tin.

Tip – if you think the top of the cake is browning too much, cover the top with some parchment paper or foil. Even with my new oven this is something I have to do.

fruit cake made with oil
This cake is best eaten a few days after baking, store in an air tight container. If you can resist eating all the cake, then it is a great cake that can be sliced up put in the freezer.

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This recipe is based on a recipe from the Good Housekeeping Cookery book that originally used vegetable oil.

Other recipes you may like to try:-
Cherry and Coconut Cake