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Fruit Cake

This Fruit Cake is a simple yet rewarding recipe, resulting in a moist crumb and a fragrant top adorned with jewel-like fruit.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces eggs Use room temperature for best results.
  • 150 g granulated sugar
  • 1 packet vanilla sugar
  • 200 g sour cream Room temperature for smoother emulsification.
  • 100 ml oil
Dry Ingredients
  • 250 g plain flour Can be substituted with gluten-free flour.
  • 1 tsp baking powder
Fruit and Garnish
  • to taste fruit Choose fruits with contrasting textures.
  • for dusting powdered sugar Lightly dust before serving.

Method
 

Preparation
  1. In a bowl, whisk eggs, sugar, and vanilla sugar until light and foamy.
  2. Stir in sour cream and oil.
  3. Mix flour with baking powder and gradually fold into the batter.
  4. Spread the finished batter evenly on a baking sheet lined with parchment paper.
  5. Place fruit on top, pressing larger pieces lightly into the batter.
Baking
  1. Bake for 30-35 minutes in an oven preheated to 180 degrees Celsius, until the cake is golden.
  2. Check the cake with a skewer towards the end of baking.
Serving
  1. Let the cake cool and lightly dust with powdered sugar before serving.
  2. Serve in slender slices, optionally accompanied by yogurt or crème fraîche.

Notes

Allow the cake to cool completely before covering. Store wrapped tightly or in an airtight container for 3–4 days. Refrigerate for a week or freeze individual slices for up to a month.