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Place mixed dried fruit in a large bowl.
Pour in iced coffee.
Make sure the fruits are fully submerged in the liquid.
Cover and allow to soak in the refrigerator for at least 8 hours or overnight.
Preheat oven to 180 C or 350 F before preparing the batter. Grease and line the base and sides of a 23 cm deep cake tin. Set aside.
Add flour to the soaked fruit mixture.
Fold in gently. Make sure all the ingredients are evenly incorporated. The batter will be thick.
Transfer batter to the cake tin.
Use a spatula to smooth batter into an even layer.
Place the cake tin on the oven rack placed in the center of the oven.
Bake for about 1 hour or until the batter is set, the top is golden brown, and a skewer inserted into the center of the cake comes out clean. If the top browns too quickly, cover with an aluminum foil and continue baking.
Once the cake has cooled, carefully remove the cake from the cake tin before turning onto a wire rack to cool completely.