Dessert Articles & Tips |Cadbury Desserts Corner

How to Bake a Moist Dairy Milk Fruitcake with Mixed Dry Fruits

Written by Aarushi Agrawal | August 14, 2025

Fruitcake is a classic dessert that has stood the test of time. ItÕs rich, nostalgic, and often made during the festive season or for special occasions. But for those who find traditional fruitcakes too dense or dry, incorporating Dairy Milk chocolate offers a sweet and creamy twist. This recipe of Dairy Milk fruitcake with mixed dry fruits blends the comforting richness of Cadbury Dairy Milk with a variety of mixed dry fruits to create a fruitcake thatÕs not only moist but delightfully indulgent. So hereÕs how you can bake this cake that is moist, flavourful and worthy of any celebration.

Ingredients:

For soaking the dry fruits:

  • 1 cup raisins
  • _ cup chopped dates
  • _ cup dried apricots
  • _ cup dried cranberries or cherries
  • _ cup tutti frutti (optional)
  • _ cup orange juice or dark rum

For the cake batter:

  • 1 _ cups all-purpose flour
  • _ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • _ tsp baking soda
  • _ tsp salt
  • 1 tsp cinnamon powder
  • _ tsp nutmeg powder
  • _ cup unsalted butter (room temperature)
  • _ cup brown sugar
  • 2 eggs (room temperature)
  • 1 tsp vanilla extract
  • _ cup plain yogurt or sour cream
  • _ cup melted Dairy Milk chocolate (about 150 g, melted and cooled slightly)
  • _ cup warm milk (if needed for adjusting consistency)
  • _ cup chopped walnuts or cashews
  • The soaked mixed dry fruits (drained)

Method:

  1. Start by preparing the dry fruits. Combine all your chopped dried fruits and tutti frutti in a bowl. Pour orange juice or rum over them, stir well, and cover. Let this mixture sit for at least 6 hours, or preferably overnight. This step ensures the fruits plump up and add moisture to the cake rather than drawing it out. If you're short on time, warm the juice slightly and soak the fruits for 1 hour to speed up the process.
  2. Break the Dairy Milk chocolate into small pieces and melt it using a double boiler or microwave. Allow it to cool slightly before adding to the batter. This chocolate will act as both a flavouring and a moisture locking ingredient, creating a creamy depth.
  3. Preheat your oven to 160C or 320F.
  4. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg. The spices add warmth and aroma, while the cocoa deepens the chocolate profile. Mix well and set aside.
  5. Using a stand mixer or hand beater, cream the butter and brown sugar until the mixture is light and fluffy. This step introduces air into the batter, creating a soft, tender crumb.
  6. Add the eggs one at a time, beating well after each addition.
  7. Then, mix in the vanilla extract.
  8. Now gently fold the dry ingredients into the creamed butter mixture, alternating with yogurt. Be careful not to overmix.
  9. Add the melted Dairy Milk chocolate and fold it in evenly. If the batter feels too thick, add a splash of warm milk to adjust the consistency.
  10. Drain the soaked fruits well and toss them in a tablespoon of flour (to prevent sinking). Fold the fruits and chopped nuts into the batter until evenly distributed.
  11. Line a cake pan with parchment paper and lightly grease the sides. Spoon the batter into the prepared pan and level the top with a spatula.
  12. Bake the cake for about 60 minutes, or until a skewer inserted into the center comes out with only a few moist crumbs. Avoid overbaking since the chocolate cakes continue to cook even after theyÕre taken out of the oven, and drying it out is easy if left too long.
  13. Once baked, let the cake cool in the pan for 15 minutes before turning it out onto a wire rack. For best results, wrap the cooled cake in foil and let it rest for 24 hours before slicing. This resting period allows the flavours to meld beautifully and the texture to settle into a rich, moist finish.
  14. Garnish with grated chocolate, chopped nuts, or even fresh fruit for a festive touch. Or, brush the cooled cake with a little orange juice or rum and wrap it in parchment and foil.
  15. Serve plain, or with a dollop of whipped cream or chocolate ganache.
  16. This cake keeps well in the fridge for up to a week.
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