Honey Fruitcake with Tea-Soaked Fruit and Oats

Name: Honey Fruitcake with Tea-Soaked Fruit and Oats
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 1 loaf (10 slices)
Cuisine: European-inspired
Ingredients: 250 g mixed dried fruit, chopped; 240 ml strong black tea, warm; 3 whole large eggs; 200 g honey; 120 ml neutral oil; 250 g all-purpose flour; 50 g rolled oats; 1 tsp baking soda; 1 tsp vanilla extract; 1 tsp ground cinnamon; 75 g chopped walnuts or almonds

A moist honey loaf with tea-soaked dried fruit, oats and chopped nuts.

By Hez ArslanUpdated October 2, 2026

Total 1 hr 10 minMakes 1 loaf (10 slices)

Jump to Recipe

This honey fruitcake uses dried fruit soaked in tea, with eggs, oil, honey, flour and nuts in a simple loaf batter. The source lists several overlapping fruit and oat additions; this version keeps the main tea-soaked fruit and folds in a modest amount of oats and nuts for texture. Drain the fruit well so the batter is not overly wet. Bake until the centre is set, then cool completely before slicing. The loaf keeps well wrapped and makes an easy make-ahead snack cake. Combine dried fruit and warm tea. Cover and soak 1 hour, then drain well. Heat oven to 180°C (350°F). Grease and line a 23 x 13 cm loaf pan. Whisk eggs, honey, oil and vanilla until smooth.

Honey Fruitcake with Tea-Soaked Fruit and Oats

How to tell when it is ready

Centre is set and a skewer comes out with a few moist crumbs.

Tips

Drain soaked fruit well.
Line the loaf pan.
Tent with foil if the top browns early.
Cool completely before slicing.

Troubleshooting

If the mixture is too thick, add liquid a little at a time.
If it cooks unevenly, reduce the heat and stir gently.

Substitutions

Use a suitable low-sodium broth if preferred.
Use a similar neutral oil for cooking.

Variations

Adjust herbs and seasoning to taste.
Add a little chilli for extra warmth.

Serving suggestions

Serve with tea.
Spread with butter.
Pair with plain yogurt.
Toast slices lightly.

Make ahead

Measure ingredients ahead and finish cooking shortly before serving.

Storage

Refrigerate in a covered container within 2 hours and use within 3 days.

Food safety

Contains wheat, egg and nuts. Do not serve honey to infants under 12 months.

Frequently asked questions

Can I make this ahead?

Prepare components in advance and refrigerate promptly.

How should I store honey fruitcake with tea-soaked dried fruit?

Refrigerate in a covered container within 2 hours and use within 3 days.

Serve promptly and refrigerate leftovers safely.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Honey Fruitcake with Tea-Soaked Fruit and Oats