Fruit Salad Cake

Name: Fruit Salad Cake
Prep time: 20 min
Cook time: 30 min
Total time: 110 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 cup granulated sugar; 1/2 cup unsalted butter (softened); 2 large eggs (room temperature); 1 tsp vanilla extract; 1/2 cup milk (room temperature); 1 tsp baking powder; 1/4 tsp salt; 1 can fruit cocktail (drained, reserve syrup); 1 banana (sliced); 1 kiwi (sliced); 1 cup fresh strawberries (hulled and sliced); 1 tbsp lemon juice

110 min 8 servings Easy

All Recipes

Fruit Salad Cake

A light and refreshing fruit salad cake, perfect for summer gatherings.

Prep

20 min

Cook

30 min

Total

110 min

Servings

Difficulty

Easy

Fruit Salad Cake is a delightful dessert that combines the lightness of cake with the refreshing taste of fruit salad. It's a perfect choice for summer gatherings or any occasion where you want to serve something fresh and fruity. This cake takes advantage of both fresh and canned fruits, making it versatile and easy to prepare year-round. The syrup from the canned fruits is a secret ingredient that adds moisture and flavour to the cake, ensuring each bite is deliciously satisfying.

Ingredients

Servings

Cake Base

Fruit Salad Topping

Instructions

Prepare the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.

Pro tip: Use parchment paper to line the bottom of the pan for easier removal.

Make the Cake Batter

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Pro tip: Ensure the butter is softened to blend easily.

Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with the milk, starting and ending with the flour mixture.

Pro tip: Mix just until combined to avoid a dense cake.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Avoid opening the oven door frequently to maintain a consistent temperature.

Cool the Cake

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Pro tip: Cooling the cake properly helps set its structure.

Prepare the Fruit Salad

In a bowl, combine the drained fruit cocktail, banana slices, kiwi, and strawberries. Toss with lemon juice and 2 tablespoons of the reserved syrup for additional flavour.

Pro tip: Chill the fruit salad while the cake cools for a refreshing topping.

Assemble the Cake

Once the cake is completely cooled, top with the fruit salad mixture. Chill in the refrigerator for at least 30 minutes before serving.

Pro tip: Chilling allows the flavours to meld together beautifully.

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Tips & Tricks

<ul><li>Choose a mix of fresh and canned fruits for varied texture.</li><li>Use the syrup from canned fruits to add extra flavour to the cake batter.</li><li>Chill the cake before serving for a refreshing treat.</li><li>Top with whipped cream for added indulgence.</li></ul>

Serving Suggestions

Serve the Fruit Salad Cake chilled, topped with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs wonderfully with a glass of chilled white wine or a light, fruity tea. To make ahead, bake the cake and prepare the fruit salad topping separately. Assemble just before serving to keep the cake moist and the fruit fresh. Store leftovers in the refrigerator for up to three days.