Fruit tray bake recipe

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makes: 16
Cooking: 45 min
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  • A fruit tray bake is the perfect anytime treat. These fruity fingers are so easy to make but be warned: it’s impossible to just eat one. If you’re trying to watch the calories but still fancy a treat, you can simply leave off the marzipan topping and you’ll still have a delightful little treat to nibble on. It’s full of really comforting flavours and spices and lets face it, everyone loves dried fruit in a tray bake!


    • For the cake:
    • 200g (7oz) self-raising flour
    • 1 level tsp ground mixed spice
    • Pinch of salt
    • 100g (3½ oz) soft brown sugar
    • 350g (12oz) mixed dried fruit
    • 60g (2oz) glacé cherries, quartered
    • 2 medium eggs
    • 125ml (4fl oz) oil
    • 125ml (4fl oz) milk
    • Few drops of vanilla extract
    • For the topping:
    • 250g (8oz) white marzipan, grated
    • 125g (4oz) royal icing sugar
    • 26 x 16.5cm (10¼ x 6½ in) traybake tin, lined with baking parchment
    • Small disposable piping bag


    • To make the cake, sift the flour, spice and salt into a mixing bowl. Add the rest of the ingredients. Either beat with a wooden spoon for 3-4 mins until well mixed, or use an electric mixer and beat for 1-2 mins. Turn the mixture into the tin and spread out so it is level.

    • Bake the cake in the centre of a preheated oven at 170°C (325ºF, gas mark 3) for 45 mins – then, working quickly, remove the cake from the oven and spread the grated marzipan over it. Return the cake to the oven for a further 15-20 mins, or until the marzipan has turned a pale golden colour.

    • Remove the cake from the oven and allow it to cool in the tin, then remove from tin.

    • Mix the royal icing sugar with enough water to give a drizzling consistency. Fill the piping bag with the icing. Cut off the end of the bag to give a small hole and pipe zig-zags over the top of the cake, using up all the icing.

    • Leave the icing to set before cutting the cake into fingers.

    Top tip for making Fruit tray bake

    For a festive feel, swap the vanilla essence and white marzipan for almond essence and yellow marzipan. Top with a handful of chopped Brazil nuts.

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