Abstract: To improve the taste and nutrition of traditional Lycium barbarum fruit cake, single factor and response surface experiments were conducted to optimize the process of Lycium barbarum composite fruit cake with grape and Chrysanthemum as auxiliary materials. Quality and antioxidant capacity of the Lycium barbarum composite fruit cake were discussed by sensory and texture correlation analysis and other methods. The results showed that the Lycium barbarum composite fruit cake had better quality under the conditions of 17.10% sugar, 0.18% citric acid, 30.30% composite pulp and 2.12% compound gum. The sensory scores of fruit cake made under these condition was 79.83 score.Meanwhile, it had good elasticity, moderate hardness, compact texture, good chewing and less stickiness. Moreover, the antioxidant capacity of the Lycium barbarum composite fruit cake was better than those of the grape and Chrysanthemum composite fruit cake, as well as the fruit cakes made by each raw material separately. The carotenoid contents, total phenol content and flavonoids content of the Lycium barbarum composite fruit cake were 27.33 mg/100 g, 73.96 mg/100 g and 11.66 mg/100 g, respectively. And the scavenging rate of DPPH free radicals was 42.7% and the ferric ion reducing antioxidant power was 18.51 mmol/L. This study laid a foundation for the industrial production of composite Lycium barbarum fruit cake.