Moroccan Fruitcake

sliced fruit tea cake on golden platter
Photo: Mike Krautter
6 to 8 Serves

The Moroccan spice mix known as ras el hanout sets apart this flavorful fruitcake studded with currants, raisins, figs, apricots, and prunes. The recipe comes from Helen Goh, the baker behind the celebrated Ottolenghi restaurants in London.


  • ½ cup dried currants

  • ½ cup raisins

  • ½ cup dried figs, cut into ½-inch dice

  • ½ cup dried apricots, cut into ½-inch dice

  • ½ cup prunes, cut into ½-inch dice

  • 1 cup hot Assam tea, or other strong black tea

  • 1 ½ cups self-rising flour

  • 2 teaspoons ras el hanout

  • ¼ teaspoon kosher salt

  • ¾ cup packed light-brown sugar

  • 1 large egg, lightly beaten

  • Whole milk

  • Salted butter, room temperature, for serving (optional)


  1. In a medium bowl, combine dried fruits. Pour tea over the top. Cover and let stand in a cool place overnight to plump and absorb tea.

  2. Preheat oven to 375 degrees. Line an 8 1/2-by-4 1/2-inch loaf pan with parchment, leaving a 1 1/2-inch overhang on long sides.

  3. Sift flour, ras el hanout, and salt into a large bowl; add brown sugar. Stir in fruit mixture (including any liquid) and egg until combined. Batter should be a dropping consistency (if you pick up a spoonful, it should drop off easily). If it is too thick, add a little milk. Transfer batter to prepared pan. Bake until a tester inserted in center comes out clean, 50 to 55 minutes. Let cake cool in pan 10 minutes, then invert onto a wire rack and let cool completely.

  4. Slice cake and serve, spread generously with butter, if desired. Cake can be stored, well wrapped in plastic, at room temperature up to 3 days; toast slices before serving, if desired.

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