Dried fruit cake
A classic, fruit-filled tea loaf that’s perfectly spiced, moist, and lightly sweetened. Baked slowly for rich flavor. A timeless treat for afternoon tea.
Updated : 06 November, 2025
Easy
About 30 min.
Ingredients
450 grams
Self-raising flour
125 grams
Sugar
1 teaspoon
Baking powder
1 teaspoon
Cinnamon
pinch
Salt
125 grams
Butter
450 grams
Dried fruits
1 teaspoon
Baking soda
250 milliliters
Milk
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 150°C. Grease and line a 1.4kg/3lb loaf tin with baking paper.
Step 2
In a large bowl, sift together the flour, sugar, baking powder, cinnamon, and salt. Rub in the butter using your fingertips until the mixture resembles fine crumbs, then fold in the mixed fruit.
Step 3
Stir the soda into the milk, then pour this into the dry mixture. Stir until everything is well combined and a smooth batter forms.
Step 4
Spoon the mixture into the prepared loaf tin and place it in the oven. Bake for 1 hour and 45 minutes, keeping an eye on the color - if the top begins to brown too quickly, cover it loosely with a sheet of foil.
Step 5
Once baked, allow the loaf to cool slightly in the tin before turning it out onto a wire rack. Serve sliced and spread generously with butter.