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    Home » Cakes

    Mixed Fruit Traybake

    Published: Sep 17, 2022 by TastyBakesKitchen · 13 Comments

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    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.

    Slices of Mixed Fruit Traybake with a white plate and forks on the side.

    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.

    Jump to:
    • Why You Will Love This Recipe
    • Ingredients with Substitutions and Variations
    • Step by Step Instructions
    • Baker's Tips
    • Frequently Asked Questions
    • Storage
    • More Traybakes and Recipes with Fruit You May Like
    • Recipe

    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

    Ingredients for Mixed Fruit Traybake.

    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

    Mixed Dried Fruit in a Bowl.

    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.

    Traybake Tin lined with Baking parchment, with a pastry brush on the side.

    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).

    Mixing butter and sugar using an electric mixer.

    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.

    Adding eggs and flour to the butter and sugar mixture.

    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.

    Fully mixed Fruit Traybake cake batter using an electric mixer.

    Step 5: Add the remaining flour and mixed spice. Mix until well combined.

    Mixed Dried Fruit cake batter.

    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.

    Scatter the top with Demerara Sugar..

    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.

    Scatter more Demerara sugar over the top of the baked cake.

    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.

    Cool completely before slicing.

    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

    How Long Can You Leave Dried Fruit to Soak?

    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.

    How Long will a Fruit Traybake Last?

    If stored well, it will last a couple of weeks and is Freezer friendly.

    Slices of Mixed Fruit Traybake with a white plate and forks on the side.

    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

    • Ginger Cake on baking parchment cut into various slices.
      Sticky Ginger Treacle Cake With Stem Ginger
    • Marmalade Tea Loaf with a slice cut out
      Marmalade Tea Loaf
    • Portions of Yorkshire Parkin.
      Traditional Yorkshire Parkin
    • sliced Cookie Bars
      Chocolate Chip Cookie Bars with Cherries and Oats

    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

    Slices of Mixed Fruit Traybake with a white plate and forks on the side.

    Mixed Fruit Traybake

    Lynn
    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 decerara sugar gives the traybake a crisp sugar topping.
    5 from 7 votes
    Print Recipe Pin Recipe Save Saved!
    5 from 7 votes
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Soaking the dried fruit 1 hour hr
    Total Time 1 hour hr 40 minutes mins
    Course Afternoon Tea
    Cuisine British
    Servings 24
    Calories per serving 152 kcal

    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
    Prevent your screen from going dark

    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

    Click here to add your own private notes.

    Notes

    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.

    Nutrition

    Calories: 152kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 21mgSodium: 90mgPotassium: 66mgFiber: 1gSugar: 13gVitamin A: 330IUVitamin C: 0.1mgCalcium: 23mgIron: 0.3mg

    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.

    Tried this recipe?Let us know how it was!

    More Recipes

    • Yorkshire Tea Loaf with slices cut out on a grey serving tray.
      Fat Free Yorkshire Tea Loaf Fruit Cake Recipe
    • Easy Coffee and Walnut Traybake.
      Coffee and Walnut Traybake Cake
    • Speckled Eggs traybake with slices cut out.
      Mini Speckled Egg Traybake Cake
    • Slices of Lemon Drizzle Traybake on a white plate.
      Quick and Easy Lemon Drizzle Traybake

    Reader Interactions

    Comments

    1. K Owen

      December 18, 2024 at 9:36 am

      5 stars
      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.

      Reply
      • Abby

        January 23, 2025 at 4:19 pm

        So glad you enjoyed this! Thank you so much!

        Reply
    2. Christina Watkins

      September 03, 2024 at 10:02 am

      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

      Reply
      • Abby

        September 25, 2024 at 12:55 pm

        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!

        Reply
    3. P Roberts

      June 19, 2024 at 10:31 am

      I wondered how far in advance this can be made. Can it be fed like a Christmas cake and wrapped in foil ?

      Reply
      • Abby

        June 25, 2024 at 3:07 am

        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.

        Reply
    4. Mary S

      January 29, 2024 at 12:17 pm

      5 stars
      Everyone who had a piece of this cake loved it . I will be checking out your other recipes . Thank you .

      Reply
      • Abby

        May 09, 2024 at 12:41 am

        So glad to know this! Hope you enjoy the other recipes. Thank you!

        Reply
    5. Janet

      November 08, 2023 at 3:11 pm

      5 stars
      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

      Reply
    6. Teresa

      July 26, 2023 at 12:07 pm

      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!

      Reply
      • Lynn

        July 26, 2023 at 2:13 pm

        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.

        Reply
    7. Lorraine

      March 24, 2023 at 11:21 am

      5 stars
      oh my gosh, one of the bestest fruit cakes ever. can't wait to try some of your other recipes.

      Reply
      • Lynn

        March 24, 2023 at 8:29 pm

        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.

        Reply
    5 from 7 votes (3 ratings without comment)

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