Mixed Fruit Traybake

5 from 5 votes

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.

Prep Time15

Cook Time25

Soaking the dried fruit1

Total Time1 40

Course: Afternoon Tea

Cuisine: British

Keyword: Mixed Dried Fruit, Traybake

Servings:

Calories: 152kcal

Author: Lynn

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.

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