Fruit Cake

This gorgeous fruit cake is bursting with juicy fruit and melts in your mouth. Sweet, simple, and delicious, this summer cake will quickly become a favorite.

Plus, it uses everyday ingredients and is shockingly easy to make!

I don’t know why sharing this summer cake recipe took me so long, even though it’s always a hit with family and friends, and I’ve been baking it regularly for ages.

It’s the perfect fruit cake for any occasion in spring and summer. Plus, the recipe is quite straightforward and uses everyday ingredients.

It’s a perfectly sweet vanilla cake packed with creamy yogurt and topped with the most delicious fresh fruit.

Once baked, I generously brush it with sweet apricot jam to make it extra special. That simple glossy coat instantly enhances the fruity flavor and beautiful colors.

I’m sure you’ll love the spongy, flavorful crumbs and the juicy topping. You can also play around with your favorite mix of berries, apricots, and kiwis – the more, the merrier.

Best part? It’s one of those recipes you can whip up on short notice, and it turns out amazingly yummy every single time.

If you are looking for a simple yet delightful fruit dessert to keep in your back pocket, this easy fruit cake recipe is for you and is sure to please everyone!

List of the ingredients

• Summer fruit
• All-purpose flour
• Yogurt
• Eggs
• Sugar
• Vanilla extract
• Vegetable oil
• Salt & Baking powder

How to make fruit cake

(Note: this is a quick description; the full recipe is at the bottom of the page)

• Beat the eggs and sugar until pale. I recommend using a stand mixer or an electric beater to incorporate more air into the batter. Alternatively, a hand whisk and some elbow grease work too.
• Add the yogurt, vegetable oil, and vanilla extract and mix until smooth.
• Finally, add the flour, baking powder, and salt. Mix just until combined—don’t overmix.

• Transfer the mixture to a cake pan and level it with a spatula.
• Top with your favorite summer fruit and bake for 30 minutes.

• Once baked, I recommend brushing the fruit cake with warm apricot jam or honey to add a subtle sweetness and a glossy finish that makes the cake more beautiful.
• Serve as it is, simple yet delicious, or add a scoop of vanilla ice cream, a dollop of sweet cream cheese, or ricotta cream on the side for extra yumminess. Enjoy!

Recipe Notes

Sugar + eggs: We start with two ingredients and beat them until pale. I prefer using caster or fine sugar for this recipe, but regular sugar works just as well.

Yogurt: I recommend using full-fat yogurt at room temperature. My favorite flavors are Greek, vanilla, or honey, which add a tangy flavor and floral notes to the batter. However, the recipe can also work with low-fat yogurt, if you prefer.

Vegetable oil: It’s easy to stir into the batter and helps keep the crumbs moist. Any neutral-flavored oil, such as canola or vegetable oil, will work fine. 

Flour + baking powder: All-purpose flour, self-raising flour, or sponge flour, used in the UK, gives great results.

Extract: Some vanilla extract is essential to add flavor, but I also love the combination of vanilla with lemon zest and orange zest (or their extracts), which works beautifully in this fruit cake. I recommend using them if you have oranges and lemons on hand!

Fruit: You can use your favorite summer fruits, such as berries, apricots, and peaches, or add some tangerines or grapes. The recipe is super versatile and turns out delicious every time!

Glaze: Honey, apricot, or lemon jam adds a touch of sweetness and a lovely shine to this cake. It’s optional, but highly recommended to make it look very pretty, especially if you garnish the top with edible flowers.

Baking tips

1. Measure the ingredients properly! A kitchen scale is the best. If you use cups, use a spoon to transfer the flour into the measuring cup instead, and use the back of a knife to level off the top. But don’t scoop the flour out of the bag with your cup; you’ll end up with too much flour.
2. Use the ingredients at room temperature.
3. Do not overmix the batter, as this can create a rubbery texture.
4. Preheat the oven, and do not open the oven door for the first 25 minutes.
5. Test the doneness a few minutes before it’s due to be done
6. Do not overbake; a few extra minutes in the oven make your cake dry.

Storage Tips

This fruit cake keeps well at room temperature. Allow it to cool completely and store it in an airtight container for 3 days, or refrigerate it if the weather or room temperature is too high. To freeze, place it in a freezer bag or an airtight container and freeze for up to 2 months. To serve it, thaw it in the refrigerator overnight and let it come to room temperature before serving.

MORE cake recipes you’ll LOVE!

• Chocolate beetroot cake
• Strawberry ricotta cake
• Raspberry ricotta cake
• Orange cake
• Ricotta almond cake
• Vegan chocolate cake
• Pineapple cake

Lastly, if you make this gorgeous fruit cake or have any questions, just let me know in the comments or rate the recipe. I would love to hear from you!

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