This recipe for a Mixed Fruit Traybake has rich toffee flavours from the dark brown sugar. The dried fruits are soaked in freshly brewed tea or coffee, and the scattering of demerara sugar gives the traybake a crisp sugar topping.
This really is an easy recipe, use any traybake tin or brownie tin. Lining it with baking parchment makes it easier to lift out of the tin to cool. I like a slice with morning coffee or as an alternative to a rich fruit cake when something light is required. So too is this Marmalade Tea Loaf such an easy recipe where the dried fruit is soaked overnight in tea.
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Why You Will Love This Recipe
- The flavour will surprise you. Rich toffee notes from the dark brown sugar.
- Easy to slice once it's cooled completely.
- Mixed Fruit Traybakes like this are ideal for selling at bake sales or charity events.
Ingredients with Substitutions and Variations
This is just an overview of the ingredients I used and why I may have used them. See the recipe card below for a full list of ingredients and quantities.
- Dried Fruit - I've used Mixed Dried fruit for this recipe which often contains candied peel. Choose your own mix of dried fruits such as Sultanas, Currants and Raisins if you wish.
- Freshly Brewed Tea or Coffee - You could use fruit juice or plain boiled water. The liquid plumps up the dried fruit, especially if the packet of fruit is a little old and overly dry.
- Soft Dark Brown Sugar - Gives colour and a rich dark toffee taste to the Fruit Traybake which you will not get if you use white sugar.
- Butter - You could use Margarine, but I prefer butter because of the flavour
- Eggs - I used medium sized eggs in this recipe.
- Self raising flour - This flour contains a raising agent. If you use plain flour you will need to add baking powder. Something I have not tested on this recipe.
- Ground Mixed Spice - Try using other spices such as Cinnamon or Nutmeg.
- Milk. (optional extra) - This is only needed if your cake batter isn't at a dropping consistency.
- Demerara Sugar - Because Demerara Sugar has larger granules, it's nice to scatter some over the Fruit Traybake cake batter before baking to give a slightly crispy top and for decoration after it is baked.
Note: If you make this recipe using other substitutions, I would love to hear how you got on in the comments below.
Step by Step Instructions
Step 1: In a small dish add the freshly brewed tea ( or Coffee) to the mixed dried fruit, and leave for at least 1 hour to allow the fruits to plump up. Give them the occasional stir to ensure all the fruit gets a chance to soak up some of the liquid.
Step 2: While the fruits are soaking Grease and line a 10 inch (25.5cm) x 8 inch (20.5cm) x 1inch traybake tin/brownie or similar with baking parchment or greaseproof paper.
When you are ready to bake, preheat the oven to 180 deg (fan assisted).
Step 3: Using an electric mixer, or wooden spoon/spatula, beat together the butter and sugar until light and fluffy. Scraping down the sides of the bowl as you go along.
Step 4: Lightly beat the eggs and gradually add to the butter and sugar mixture, adding a little flour will help prevent curdling. Mix until well combined.
Step 5: Add the remaining flour and mixed spice. Mix until well combined.
Step 6: Add the soaked fruit to the cake batter discard any remaining liquid and mix until well combined. Check for a dropping consistency where the cake batter should drop slowly from your spoon, and if needed add the milk and mix in thoroughly.
Step 7: Pour the cake mixture evenly into the prepared baking tin. Scatter the demerara sugar over the top, this will give your cake a nice crispy topping.
Step 8: Bake in the centre of the oven for 25 – 30 mins. Or until baked with a nice golden colour. Testing the centre of the cake with a skewer until it comes out clean. Tip: While the cake is still warm scatter more Demerara sugar on the top.
Leave in the tin to cool a little before turning out on a wire rack to cool completely before slicing and serving.
Baker's Tips
Tip 1 - Please only use Dark Brown sugar. Using white sugar will not give you the same rich flavour.
Tip 2 - To avoid too many crumbs, use a serrated knife when slicing into portions.
Frequently Asked Questions
You can soak dried fruits for several months. For this recipe I would soak the fruit for at least an hour, just enought for the mixed fruits to plump up a little.
If stored well, it will last a couple of weeks and is Freezer friendly.
Storage
Room Temperature: Store in an airtight container.
Fridge: Fridge friendly, but could dry out if not wrapped properly.
Freeze: Freezer friendly, wrap well to avoid freezer burn.
More Traybakes and Recipes with Fruit You May Like
After making this recipe please let me and other readers know how you got on by leaving a comment below. Especially if you used alternative ingredients.
Recipe
Mixed Fruit Traybake
Equipment
- Traybake Measuring 10inch x 8 inch
- Baking Parchment
Ingredients
- 120 g Mixed Dried Fruit
- 50 ml freshly brewed tea or coffee
- 200 g soft dark brown sugar
- 200 g butter softened
- 3 medium eggs
- 200 g Self raising flour
- ½ teaspoon Ground Mixed Spice
- 1 tablespoon milk. optional extra
Topping
- 2 - 3 tablespoons Demerara Sugar
Instructions
- In a small dish add the freshly brewed tea ( or Coffee) to the mixed dried fruit, and leave for at least 1 hour to allow the fruits to plump up. Give them the occasional stir to ensure all the fruit gets a chance to soak up some of the liquid.120 g Mixed Dried Fruit, 50 ml freshly brewed tea or coffee
- While the fruits are soaking Grease and line a 10 inch (25.5cm) x 8 inch (20.5cm) x 1inch traybake tin/brownie or similar with baking parchment or greaseproof paper.When you are ready to bake, preheat the oven to 180 deg (fan assisted).
- Using an electric mixer, or wooden spoon/spatula, beat together the butter and sugar until light and fluffy. Scraping down the sides of the bowl as you go along.200 g soft dark brown sugar, 200 g butter softened
- Lightly beat the eggs and gradually add to the butter and sugar mixture, adding a little flour will help prevent curdling. Mix until well combined.3 medium eggs
- Add the remaining flour and mixed spice. Mix until well combined.200 g Self raising flour, ½ teaspoon Ground Mixed Spice
- Add the soaked fruit to the cake batter discard any remaining liquid and mix until well combined. Check for a dropping consistency where the cake batter should drop slowly from your spoon, and if needed add the milk and mix in thoroughly.1 tablespoon milk.
- Pour the cake mixture evenly into the prepared baking tin. Scatter the demerara sugar over the top, this will give your cake a nice crispy topping.2 - 3 tablespoons Demerara Sugar
- Bake in the centre of the oven for 25 – 30 mins. Or until baked with a nice golden colour. Testing the centre of the cake with a skewer until it comes out clean. Tip: While the cake is still warm scatter more Demerara sugar on the top
- Leave in the tin to cool a little before turning out on a wire rack to cool completely before slicing and serving.
Your Private Notes
Notes
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
K Owen
I am so pleased that I found this recipe. Thank you! It came out very well and I took it to a party and lots of people liked it.
I made some adjustments. I didn't have a tray so I used an eight inch cake tin and baked it for 5 more minutes. The tea I used was Earl Grey. I put in a teaspoon of cinnamon and of mixed spice.
The demerara sugar was a very good idea. I did add a tablespoon of milk. It was nice and moist.
Abby
So glad you enjoyed this! Thank you so much!
Christina Watkins
No oven temp suggested. Guess work! As I am a baker can do that but might be best to suggest a temperature then folk won’t be put off making it. Currently in oven on 160 fan
Abby
Hi Cristina, thanks for your message. Perhaps you just missed it because it's written in the instructions #2 - When you are ready to bake, preheat the oven to 180 deg (fan assisted). Hope you enjoyed it anyway. Thank you!
P Roberts
I wondered how far in advance this can be made. Can it be fed like a Christmas cake and wrapped in foil ?
Abby
This is not something I have tried, I doubt you can make it that far in advance and treat it like a rich fruit cake by feeding it, as it does not contain as much fruit as a Christmas cake.
It is more like a sponge cake with a little fruit in it. It will keep for a couple of weeks (see FAQ) if well wrapped in baking parchment, but not for months as we often do with Christmas Cakes. Hope this info helps.
Mary S
Everyone who had a piece of this cake loved it . I will be checking out your other recipes . Thank you .
Abby
So glad to know this! Hope you enjoy the other recipes. Thank you!
Janet
A fab fruit cake made in a 9" x 9" square tin. Day 5 still.yummy and fresh ...more cherries as part of my mixed fruit choice and more mixed spice...less demerera sugar on top. Thank you so much xx
Teresa
Hi lynn....can you just confirm the oven temperature please ... I followed the recipe exactly ... and baked at 180 fan oven .... it took 25 mins but the top was slightly burned! Other than that a beautiful cake... thank you!
Lynn
Yes, the temperature is correct. As all ovens are different I imagine there will always be a slight difference in the time it takes to bake. Perhaps next time adjust the temperature setting or cover the top with baking parchment about half way through baking to prevent any over baking on the edges.
You could also check for doneness 3/4 way through baking using a cake skewer.
Lorraine
oh my gosh, one of the bestest fruit cakes ever. can't wait to try some of your other recipes.
Lynn
Hi Lorraine. I am so pleased that you like the recipe. Do let me know how you get on with other recipes on the site.