Fruit tray bake Recipe

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makes:

16

Cost:

not

Cooking:

45 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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!

Ingredients

  • 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

Method

  • 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.

More Recipe Ideas

Top Tip

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.