Skip to main content

Fruity ginger cake

This is more of a tea bread than cake. It's low in sugar and can be served with a little butter or even jam. You will be happy to have it plain with a nice cup of coffee! Make it your healthy choice.


1 oz ginger (fresh ginger, peeled and grated, or 1 teaspoon ground ginger)
8 oz flour (whole wheat flour)
4 oz brown sugar (dark)
1 egg
1 oz butter (melted)
4 oz apricot (dried apricots, finely chopped)
4 oz cherries (dried cherries, finely chopped)
4 oz prunes (stoned, finely chopped)
2 c tea (warm fruit flavored tea)


Place the dried fruit in a large bowl, add the hot tea and set aside to soak for at least an hour, ideally 2 hours.

Preheat the oven to 325°F and using a little butter lightly grease a loaf tin. Set aside.

Add the remaining ingredients to the soaked fruit and mix through. Spoon into the prepared tin and bake in the oven for approximately 45 to 60 minutes or until baked through.

Cool in the tin for 10 minutes then turn onto a wire rack to cool completely. Will keep for up to 3 days stored in an airtight container.

Total time
1 hour, 15 minutes
Cooking time
Preparation time
4 servings


Orange blossom or berry flavored teas will do nicely for this fruit cake.

For a lower fat cake, replace the ounce of butter with an equal ounce of apple sauce. For a lighter one, use half whole what flour and half all purpose flour.


North American cuisine

Preparation time does not include soaking time.

easy, bake
cakes & breads, breakfast, tea time
American food recipes
Food in U.S.A.