Simple Semolina Fruit Cake (Suji Cake)

I love how simple this semolina fruit cake recipe is. It is soft, buttery, and full of flavor from the candied fruits. It is perfect for tea time, holidays, or any day when you want something sweet without too much effort. If you like cakes that stay moist for days and fill your kitchen with a warm, rich aroma, you will enjoy making this one.

Watch the video below to see how I make this semolina fruit cake. If you like it, give it a thumbs up and subscribe to my channel.

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Why I Love This Semolina Fruit Cake

What I like most about this cake is that it stays soft for days. The semolina holds moisture really well, so even after sitting overnight, it still tastes freshly baked.

It also feels a bit hearty because of the semolina, which makes it different from sponge cakes. When you slice it, you see those colorful bits of fruit that make it look cheerful and smell incredible.

Did You Know: Semolina is made from durum wheat, the same type used for pasta. That is why it holds moisture better than plain flour and gives the cake that slightly firm but soft crumb.

Ingredients You Will Need

Here are the ingredients you will need to make this semolina fruit cake.

• ¾ cup (170 g) unsalted butter, softened
• ½ cup plus 2 tablespoons (120 g) semolina flour
• ½ cup (120 g) whole milk
• 1 cup (120 g) all-purpose flour
• 1½ teaspoons (7 g) baking powder
• ⅔ cup (100 g) dried mixed fruits, or candied fruits
• ½ cup plus 2 tablespoons (130 g) caster sugar
• 1 teaspoon (5 ml) vanilla extract
• ¼ teaspoon (1 g) salt
• 3 eggs or ½ cup (120 g) plain yogurt for the egg-free version

Top Tip: Use fine semolina rather than coarse. It gives the cake a bit smooth texture and helps it stay softer after baking.

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Equipment

You do not need anything fancy for this cake. A few simple tools are enough.

• Two mixing bowls
• A whisk or hand mixer
• A spatula
• A sieve
• A 6 inch (15 cm) square baking pan
• Parchment paper

Note: If you are using a round pan instead of a square one, start checking the cake about five minutes earlier. A deeper pan might need a few minutes more, and a wider pan will usually bake a bit faster.

How to Make Semolina Fruit Cake Step by Step

Before you start mixing, turn the oven on to 175°C or 348°F. Grease your pan lightly with butter and line it with parchment paper. It makes it easier to lift the cake out later.

Step 1. Soak the Semolina

Add the semolina and milk to a small bowl and stir them together. Leave it to soak for about thirty minutes. The semolina will absorb the milk and soften. That is what gives this cake its smooth, tender texture.

Note: Do not skip this step. If the semolina stays dry, the cake will feel grainy when baked.

Step 2. Sift the Dry Ingredients

In another bowl, sift the all-purpose flour and baking powder together. This removes any lumps and helps the cake rise evenly. I always do this even if the flour looks fine. It only takes a minute.

Step 3. Prepare the Fruits

Add one spoonful of the sifted flour to the dried fruits and mix them lightly. This coating helps keep the fruits from sinking while the cake bakes. It is a small step that makes a big difference.

Top Tip: You can use any mix of dried fruits you like, such as chopped apricots, raisins, or even a bit of candied peel. Just avoid anything too wet, as it can make the batter heavy.

Step 4. Cream the Butter and Sugar

In a large bowl, add the softened butter and caster sugar. I usually start mixing with a spatula so the sugar does not fly everywhere, then switch to a hand mixer. Beat until the mixture looks pale and creamy. This part makes the cake light and fluffy once it bakes.

Step 5. Add Vanilla and Salt

Add the vanilla extract and salt, and mix again for a few seconds. These two small things bring the flavors together and make the sweetness taste balanced.

Step 6. Add the Eggs or Yogurt

If you are using eggs, crack them one by one into a small bowl first, then add them to the batter. Mix after each one. If you are using yogurt instead, add it all at once and stir until smooth. The batter may look uneven here, but it will come together once you add the semolina.

Top Tip: Adding the eggs slowly helps keep the batter smooth. If you add them all at once, the mixture can curdle a little.

Step 7. Add the Soaked Semolina

By now, the semolina should have soaked up the milk and thickened a bit. Add it to the batter. Use a spatula to fold it in gently, then finish with a quick mix using your hand mixer so everything blends evenly. The batter should feel thick but creamy.

Step 8. Fold in the Flour

Add the sifted flour and baking powder mixture in two batches. Fold gently with a spatula just until there are no dry spots left. Do not mix too much, or the cake will lose its softness.

Step 9. Add the Fruits

Add the coated fruits and fold them through the batter. Save a few to sprinkle on top before baking. They give the cake a lovely look once it is done.

Step 10. Fill the Pan

Pour the batter into your lined pan and spread it evenly with a spatula. Tap the pan gently on the counter a few times to remove air bubbles. Scatter the saved fruits on top.

Step 11. Bake the Cake

Place the pan in the oven and bake for about fifty to fifty-five minutes. You will smell it before you see it. That warm, buttery scent is how you know it is almost ready. The top should be golden, and a toothpick inserted in the center should come out clean.

Note: If your oven runs hot, check the cake after forty-five minutes. You can cover it with foil if it starts browning too fast.

Step 12. Cool and Slice

Let the cake sit in the pan for about ten minutes, then lift it out gently using the parchment paper. Move it to a wire rack and let it cool completely before cutting. I know it is hard to wait, but cutting it too soon will make it crumble.

What Semolina Fruit Cake Tastes Like

The semolina fruit cake has a soft, buttery crumb with a bit of texture from the semolina that makes each bite satisfying. The fruits add chewy, sweet bursts that stand out against the rich base. The top bakes into a light golden crust that gives a gentle crunch when you cut through it.

You can taste a hint of vanilla and that warm buttery flavor that fills the kitchen while it bakes. It is the kind of cake that feels homely and comforting, not fancy, just honest and good.

Did You Know: Because semolina absorbs moisture slowly, cakes made with it stay soft for days. That is why this cake still tastes good even on day three.

Check Out Also: If you liked this semolina fruit cake, you should try my old-fashioned apple cake too. It is just as soft and moist, and there is no flour at all, only semolina.

How to Store and Serve Semolina Fruit Cake

Once the cake is fully cool, wrap it well or store it in an airtight container. It will stay good at room temperature for three days. If your kitchen is warm, keep it in the fridge. It also freezes well for up to a month.

You can serve it as it is, or dust the top with a little powdered sugar. I sometimes warm a slice for a few seconds before eating it. It brings back that freshly baked smell.

Top Tip: If you plan to store it for a few days, wrap each slice in parchment paper first. It keeps the texture soft and stops the edges from drying out.

More Easy and Delicious Cakes

If you liked this semolina fruit cake, you can check out my YouTube channel for more cakes like it. I keep the recipes simple and easy to follow, just good homemade cakes you can actually make.

Here are a few more easy cakes you might enjoy:

• Healthy Cottage Cheese Cake: A light, protein-rich cake made with cottage cheese — soft, moist, and perfect for anyone who wants a healthier dessert that still tastes amazing.
• Indian Honey Cake: A nostalgic bakery-style honey cake soaked in sweet syrup and topped with coconut, giving you that classic melt-in-the-mouth texture.
• Sri Lankan Butter Cake: A soft, fluffy, and buttery traditional Sri Lankan tea-time cake — simple ingredients, rich flavour, and unbelievably tender crumb.

If you try this semolina fruit cake, tell me how it went. Did you use eggs or yogurt? I love hearing what works best in different kitchens. Also, let me know where you are watching from. It is always fun to see how far these recipes travel.