Easy Summer Fruit Cake Recipes
SUMMER FRUIT CAKE
Easy, quick, always delicious: this colorful fruit cake from the baking sheet made of sponge cake becomes super moist. Depending on the season, tastes great with fresh fruit, frozen or canned fruit.
Provided by Kathrin
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F / 175°C. Grease baking tray and dust with flour or cover with baking paper. Prepare and wash the fruit, remove seeds, cut into pieces or slices, depending on the variety.
- Beat the softened butter with the sugar until fluffy. Stir the eggs one by one into the butter mixture. Mix flour with almonds and baking powder. Add to the dough alternating with the milk. Stir vigorously, but not too long. The dough should fall off the spoon with a hard tear, add some more milk if necessary.
- Spread the dough on the baking sheet and smooth it down. Spread the prepared fruit. Bake the cake for about 30 minutes until golden brown.
Nutrition Facts : ServingSize 1 piece of 20, Calories 259 kcal, Carbohydrate 25 g, Protein 5 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 68 mg, Sodium 111 mg, Fiber 2 g, Sugar 14 g
EASY SUMMER FRUIT CAKE
Amazingly single, really easy and totally delicious. Perfect for using all the fruits of summer. Another winner from my friend Judy Montagu's cooking column in our local paper. It's dairy-free!
Provided by Mirj2338
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Line a baking pan with baking paper.
- Mix the eggs with the oil, add the sugar and the orange juice, followed by the fruit and the dry ingredients.
- Bake at 350 degrees F for 45-50 minutes, or until a skewer comes out clean.
- Keep refrigerated and use within two days- if it lasts that long.
SUMMER FRUIT DRIZZLE CAKE
Sarah Cook's scrummy cake is really easy and versatile - use whatever fruit you like, and you'll make it again and again
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Cuts into 8
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a long strip of baking parchment. Put the butter, caster sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 mins until pale and creamy - the mixture will be very thick.
- Spread one-third of the cake mix into the tin, then scatter over 50g of the fruit. Carefully dot and spread another third of the cake mix on top, and scatter with another 50g fruit. Finally dot the rest of the cake mix over and gently spread with the back of a spoon. Bake for 1 hr, until an inserted skewer comes out clean.
- Poke the cake all over with a skewer. Put remaining 75g fruit into a bowl with the granulated sugar. Stir in 1 tbsp of the citrus juice first with a fork, mashing a little of the fruit as you go. If it's a bit dry, add a splash more juice and spoon over the cake. Leave in the tin until the cake is cool and the topping is set and crisp.
Nutrition Facts : Calories 457 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.62 milligram of sodium
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