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Fruit Cake

A quick and forgiving fruit cake that celebrates ripe fruits, delivering a golden, tender crumb perfect for afternoon tea.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 220
Ingredients Method Notes

Ingredients
  

Batter Ingredients
  • 2 large eggs Lightly beaten
  • 150 g granulated sugar
  • 1 packet vanilla sugar
  • 200 g sour cream
  • 100 ml oil Any neutral oil
  • 250 g plain flour Sifted
  • 1 tsp baking powder
Fruit Topping
  • to taste fruit Use ripe, firm fruit to prevent sogginess
  • to taste g powdered sugar For dusting before serving

Method
 

Preparation
  1. Preheat the oven to 180 degrees Celsius.
  2. In a bowl, whisk eggs, granulated sugar, and vanilla sugar until light and foamy.
  3. Stir in sour cream and oil until well combined.
  4. Mix flour with baking powder and gradually fold into the batter until smooth, making sure there are no lumps.
  5. Spread the batter evenly on a baking sheet lined with parchment paper.
  6. Place the chosen fruit on top of the batter and lightly press larger pieces into it.
Baking
  1. Bake for 30-35 minutes or until golden and a skewer comes out with a few moist crumbs.
  2. Let cool slightly, then dust with powdered sugar before slicing.

Notes

Serve while slightly warm for optimal tenderness of crumb. Pair with thick cream, yogurt, or lemon curd.