Fruit Cake

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

Prep Time10

Cook Time30

Total Time40

Course: cakes, Dessert

Cuisine: Italian

Keyword: fruit cake

Servings:

Calories: 214kcal

Author: Katia

Ingredients

2 large eggs, at room temperature
½ cup + 2 Tbsp (125 grams) sugar
¾ cup (190 grams) full-fat yogurt, at room temperature
¼ cup + 1 tbsp (75 ml) vegetable oil
1 teaspoon vanilla extract
1 teaspoon lemon zest (optional)
1 teaspoon orange zest (optional)
1 ½ cup (190 grams) all-purpose flour
1 teaspoon baking powder
⅙ teaspoon salt
1 ½ cup Diced fruit or berries (see notes below)*
1-2 tablespoon apricot jam or honey, to glaze (optional)

Instructions

Preheat your oven to 355°F/180°C and place a rack in the middle position. Next, line the bottom of a spring-form cake pan (diameter 21cm/8.5 inches or 23 cm/9 inches) with parchment paper. You can also generously grease the sides and bottom of the pan with butter and flour, shaking out excess flour. Set aside.
Mix the flour with the baking powder and a pinch of salt in a separate bowl.
Using a stand mixer or an electric beater, beat the eggs and sugar for 3-4 minutes until pale and fluffy.
Reduce the speed, and gradually add the vegetable oil, yogurt, vanilla extract, and lemon/orange zest if using them. The batter should be runny and smooth.
Next, add the flour, using a spatula to scrape the flour from the side of the bowl. Mix just until combined, being careful not to overmix.
Transfer the batter to the prepared cake pan, level the surface with a spatula or the back of a spoon, and top with diced fruit and berries.
Bake for 30 minutes without opening the door during baking. After 28 minutes, insert a toothpick or cake tester into the batter in the center of the cake. If it comes out clean, the cake is ready. If not, keep baking for 2 minutes and check again.
When the cake is ready, transfer it immediately to a cooling rack and let it cool for 10 minutes. Next, remove it gently from the pan, transfer it to a serving plate, and brush it with warm honey or apricot jam for a nice, glossy finish. Enjoy!

Notes

How much fruit? For a 21cm/8.5-inch round cake tin, I used two apricots, one kiwi, and about 3/4 cup of mixed strawberries and blueberries. Feel free to eyeball the quantities; if you have extra berries, fold them into the batter. However, I don't recommend adding diced fruit to the batter as it can sink to the bottom, making the crumbs too wet.

Spoon & level method: Spoon the flour into the measuring cup (do not press it), then use the back of a knife to level off the top of the cup. Don't scoop the flour out of the bag with your measuring cup because you could have more flour than you need for the recipe and a dry cake. I recommend using a kitchen scale for a more accurate measurement.

Nutrition facts: The nutrition values are for one serving (considering about 200gr/7oz berries without counting the jam on top). They are based on an online nutrition calculator. It's an estimate and should not be considered a substitute for a professional nutritionist's advice. Please see my disclosure policies.

Nutrition