Fresh fruit cake recipe, Eggless fruit cake

Fresh fruit cake consists of a basic soft and spongy vanilla cake which is layered with fruits and covered with vanilla frosting and topped with fresh fruits and garnished with sliced almonds in the sides. Yes its an interesting cake and surely loved by everyone specially by chocolate haters/ fruits lovers. I baked this yummy cake for an occasion at home and was truly loved by everyone as it fruity, spongy, crunchy and delish in total.

This is one such easy eggless cake recipe that can be made quickly at home home as we all are craving for such sweet delight desserts as the shops are closed now specially on some occasions like birthday, anniversary etc., Such easy cake recipes are handy and easy to bake and decorate for beginners at baking just like me. This cake can be made with or without eggs as it consists of a basic vanilla cake, as mentioned all you need is a soft and spongy vanilla cake. I rarely bake cakes which require any frosting as it is not my cup of tea but the current scenario did demand an inner baker in me to try out such recipes as well. During this lockdown I tried one baking one more eggless cake and the recipe is here EGGLESS PINEAPPLE UPSIDE DOWN CAKE.

For the below recipe I used fruits like kiwi, orange and raspberry which was available at home for me, but you can get more creative with the fruits that you have. I have used only little quantity of sugar in the recipe as we don’t like too much sweetness but you can add up to ½ cup into your cake if you need/ like that much sweetness. If you are an expert at baking pls skip this post as this post is for beginners at baking. So let’s get to the making!

You may be interested in below recipes as well:

Fresh fruit cake recipe, Eggless fruit cake

2020-05-10 23:59:04

Serves 4

Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Ingredients

1. All purpose flour/ Maida - ¾ cup
2. Powdered sugar – ¼ cup
3. Baking soda – ¼ tsp
4. Baking powder – ½ tsp
5. Salt – a pinch
6. Milk – ½ cup
7. Vinegar – 1 tbsp
8. Vanilla syrup – 1 tsp
9. Unsalted butter – ¼ cup +1 tsp (for greasing bowl)
10. Sugar – 2 tbsp
11. Water – ¼ cup
12. Fruits – ½ cup (kiwi, orange, raspberry)
13. Almonds – ¼ cup (shaved/ silvered/ thin slices for décor)

For frosting

1. Whipping cream – ½ pint
2. Powdered sugar – 2 to 3 tbsp
3. Vanilla syrup – 1 tsp

Note

* 1 cup = 235 ml

Instructions

Preheat oven at 350F/ 180C. In a bowl add milk and vinegar. Mix well and keep it undisturbed for 10 minutes. After 10 minutes you will notice the buttermilk. Keep it aside.
Slice the fruits according to your choice, I sliced kiwi thin, chopped oranges and kept raspberry full for decoration and chopped all these fruits into small chunks as well to soak it in sugar syrup, but you can soak all the fruits in the sugar syrup as it will give better and bright colors to the fruits.
Meanwhile in a small pan add water and sugar. Mix it well in low to medium flame until the sugar is dissolved. This step will take about a minute. Keep this mixture aside. Allow it to cool down. When the mixture has cooled down divide the syrup into 2 portions one is to be used for the cake and other is to add chopped fresh fruits and keep it aside.
Now in a bowl add all purpose flour/ maida, baking soda, powdered sugar, baking powder and salt. Mix well and keep it aside.
Now in another bowl add milk vinegar mixture, vanilla syrup and butter. Mix well until combined well.
Now grease a baking tray/ cake pan, with butter/ oil. I chose round oven safe bowl but you can use any shape bowl of your choice. Pour the cake batter in the greased bowl. Place the oven safe bowl in preheated oven and bake for 30 to 35 minutes or until done. After 30 minutes insert a toothpick in the center of the cake to check if its cooked perfectly. If the toothpick comes out clean the cake is done perfectly if you see batter in the toothpick cook it for some more time till done. When the cake looks done remove the pan/ bowl from the oven and leave it aside for 5 minutes. After 5 minutes invert the cake gently. Place it on a cooling rack.
Meanwhile, In a wide bowl add ½ pint whipped cream, sugar and vanilla syrup. Using a hand blender beat the cream until stiff peaks form. The frosting should look light and thick in consistency. Now keep the bowl of frosting inside the fridge until ready to use.
Now when the cake is completely cool, slice the cake into layers. Cut each layer in half horizontally. I got 2 layers from my cake actually should have been 3 but I sliced as 2 layers only. I chopped the top layer of my cake as it was rose unevenly. You can leave yours just like that. I am not an expert at baking so telling you things only that I did.
Now on a cake plate/ tray place the bottom layer of the cake. Spread few tablespoons of sugar syrup. Now add 1/3 cup of frosting on to this layer of cake drenched in sugar syrup. Then add chopped fruits from the syrup.
Now place the first layer of cake, add syrup and frost the cake thoroughly with frosting. Take your time to cover it properly.
Now add the remaining frosting to the pastry bag/ piping bag with star disc. Pipe designs of your choice on the cake. I tried to make round shapes that cakes carry, but you can make any design of your choice.
Top the cake with chopped/ sliced fruits according to your liking. Finally place raspberry/ cherries on the piped roundels of cream. Now cover the sides and top of the cake with sliced almonds.
Now refrigerate the fresh fruit cake for 4 hours after which it will be ready slice. Slice the cake after 4 hours of refrigeration and refrigerate the leftover cake and it should stay good for 2 days when stored properly.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Fresh fruit cake step by step images

Preheat oven at 350F/ 180C. In a bowl add milk and vinegar. Mix well and keep it undisturbed for 10 minutes. After 10 minutes you will notice the buttermilk. Keep it aside.
Slice the fruits according to your choice, I sliced kiwi thin, chopped oranges and kept raspberry full for decoration and chopped all these fruits into small chunks as well to soak it in sugar syrup, but you can soak all the fruits in the sugar syrup as it will give better and bright colors to the fruits. Now in a small pan add water and sugar. Mix it well in low to medium flame until the sugar is dissolved. This step will take about a minute. Keep this mixture aside. Allow it to cool down. When the mixture has cooled down divide the syrup into 2 portions one is to be used for the cake and other is to add chopped fresh fruits and keep it aside.
Now in a bowl add all purpose flour/ maida, baking soda, baking powder, powdered sugar and salt. Mix well and keep it aside.
Now to the flour mixture add milk vinegar mixture, vanilla syrup and butter. Mix well until combined well.
Now grease a baking tray/ cake pan, with butter/ oil. I chose round oven safe bowl but you can use any shape bowl of your choice. Pour the cake batter in the greased bowl.
Place the oven safe bowl in preheated oven and bake for 30 to 35 minutes or until done. After 30 minutes insert a toothpick in the center of the cake to check if its cooked perfectly. If the toothpick comes out clean the cake is done perfectly if you see batter in the toothpick cook it for some more time till done. When the cake looks done remove the pan/ bowl from the oven and leave it aside for 5 minutes. After 5 minutes invert the cake gently. Place it on a cooling rack.
Meanwhile, in a wide bowl add ½ pint whipped cream, sugar and vanilla syrup. Using a hand blender beat the cream until stiff peaks form. The frosting should look light and thick in consistency. Now keep the bowl of frosting inside the fridge until ready to use.
Now when the cake is completely cool, slice the cake into layers. Cut each layer in half horizontally. I got 2 layers from my cake actually should have been 3 but I sliced it as 2 layers only. I chopped the top layer of my cake as it rose unevenly. You can leave yours just like that. I am not an expert at baking so telling you things only that I did.
Now on a cake plate/ tray place the bottom layer of the cake. Spread few tablespoons of sugar syrup. Now add 1/3 cup of frosting on to this layer of cake drenched in sugar syrup.
Now to the frosting add chopped fruits from the syrup.
Now place the first layer of cake, add syrup and frost the cake thoroughly with frosting. Take your time to cover it properly.
Now add the remaining frosting to the pastry bag/ piping bag with star disc.
Pipe designs of your choice on the cake. I tried to make round shapes that cakes carry, but you can make any design of your choice. Top the cake with chopped/ sliced fruits according to your liking. Finally place cherries/ raspberries on the piped roundels of cream. Now cover the sides and top of the cake with sliced almonds.
Now refrigerate the fresh fruit cake for 4 hours after which it will be ready slice. Slice the cake after 4 hours of refrigeration and refrigerate the leftover cake and it should stay good for 2 days when stored properly.