Cherry-Mallow Pick-and-Mix Traycake

This is one of those recipes that can change every time you make it, and is good every time. Choose the “additions” to suit your taste.

Makes: 12 – 16 depending how big or small you want them

Time: 20 minutes preparation, 40 – 45 minutes in the oven

Level: Easy

Tin: 1 x 23cm/9” square cake tin, greased and lined, with at least two sides raised above the level of the tin – to facilitate easy lifting out.


  • Oil or butter to grease the tin
  • 175g/6oz plain white flour
  • 1 tbsp baking powder
  • A pinch of salt
  • 175g/6oz unsalted butter or baking spread, softened
  • 175g/6oz caster sugar
  • 3 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 80g glace cherries, chopped
  • 50g mini marshmallows
  • 120g mixture of anything else you fancy (e.g. chocolate chips, desiccated coconut, toffee pieces, crushed biscuits, chopped nuts, seeds, candied ginger etcetera)


1. Preheat the oven to 180°C/fan 160°C/350°F/Gas 4.

2. Sift the flour, baking powder and salt into a large bowl and add the softened butter, sugar, eggs and vanilla extract. Beat well until the mixture is smooth.

3. Stir in about two thirds of the cherries, marshmallow and other items.

4. Pour or spoon the mixture into the prepared tin and level it with a palette knife. Spread the pick-and-mix items over the top and press them down lightly.

5. Bake for 40 – 45 minutes, or until well risen and golden brown. (Check after 30 minutes in case you need to cover it with foil to avoid anything blackening.)

6. Leave to cool in the tin for 20 – 30 minutes. If it’s firm enough to lift out do that and cut it into pieces*. Or, mark out the pieces first, leave it a bit longer in the tin, then take out the pieces later.

* Tip – Use a pizza wheel to cut neat straight lines.