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    Home » Recipes » Cakes

    Easy and Quick Summer Fruit Cake

    Written by Kathrin (4 Comments)

    This quick summer fruit cake recipe combines several advantages: The sponge cake is absolutely suitable for beginners. You usually have all the ingredients at home anyway. And it actually replaces 30 other fruit cake recipes 😉

    colorful cake from the baking sheet

    This quick fruitcake from the baking sheet is a real all-rounder. A delicious, moist, and very easy all-rounder. Whether you make the fruit cake from sponge cake with fresh blueberries, apricots or cherries, use deep-frozen fruit or, if necessary, canned fruit: it always tastes good! Now in summer, of course, with seasonal fruit.

    Lets get started!

    Jump to:
    • Taste and Occasion
    • Ingredients
    • How to make the summer fruit cake
    • Top Tip
    • Recipe Card
    • Summer Fruit Cake
    • Summer Fruit Cake Variations
    • Similar Recipes
    • Nutrition
    • Reviews

    Quick fruitcake recipe

    Taste and Occasion

    You will quickly notice that this cake recipe is actually super versatile: In spring and summer as cherry or apricot cake, in autumn as sunken apple or pear cake, in winter with preserved fruit, canned mandarins, or tropical fruit. That's why for me, this recipe replaces lots of other 'special recipes' - no matter what fruit, this recipe will turn them into a cake.

    summer cake recipe made of sponge dough

    Ingredients

    The foundation in each case is a straightforward sponge cake for the baking sheet, for which I replace a part of the flour with ground peeled almonds. They make the cake really moist, fluffy, and delicate. Wonderful!

    Quick and fast Fruit Cake

    How to make the summer fruit cake

    Check out my other similar recipes!
    • Apricot Almond Cake
    • Easy Chocolate Cherry Sheet Cake
    • The Beat Peach Cobbler with Caramel
    • Cake Recipe with Moist Pears
      Pear Cake

    The preparation takes less than 10 minutes. The cake is then only half an hour in the oven. And there you have a super variable and colorful fruit cake that hits the spot everywhere!

    Honestly, even if you are looking for an easy fruitcake with a readymade base, I encourage you to give this recipe priority. Ten minutes should be plenty, right? After all, you can refine this dough to your heart's content - and it definitely tastes like more than sugar and additives.

    To start the baking journey, preheat your oven to 175 degrees top and bottom heat.

    Grease your baking sheet and dust with flour or cover with baking paper. Prepare and wash the fruit, remove any seeds, and cut them into pieces or slices, depending on the variety.

    Once that's done you can beat the softened butter with the sugar until it is fluffy. Then, stir the eggs one by one into the butter mixture. Mix flour with almonds and baking powder. Add to the dough alternating with the milk. Stir vigorously, but not too long. The dough should fall off the spoon with a hard tear, add some more milk if necessary.

    Spread the dough on the baking sheet and smooth it down. Spread the prepared fruit. Bake the cake for about 30 minutes until golden brown.

    Fruit Cake from the Baking Sheet

    Top Tip

    If you like, you can flavor the sponge cake with lemon zest, cinnamon, or vanilla.
    The almonds make the cake super juicy. Groundnuts are also suitable. You can also just use flour (then only 400 grams) or replace part of it with cornstarch.

    Recipe Card

    Print Recipe Pin Recipe Click on the stars to rate the recipe
    5 from 1 vote

    Summer Fruit Cake

    Easy, quick, always delicious: this colorful fruit cake from the baking sheet made of sponge cake becomes super moist. Depending on the season, tastes great with fresh fruit, frozen or canned fruit.
    Prep Time10 mins
    Baking Time30 mins
    Servings: 1 baking sheet
    Calories: 259kcal

    Ingredients

    • 250 grams (1 cup) butter, soft
    • 170 grams (6 oz) sugar
    • 5 eggs, medium-sized
    • 200 grams (1 ½ cups) all-purpose flour
    • 200 grams (1 ¾ cups) ground almonds, or nuts or flour
    • 17 grams (1 ½ tablespoon) baking powder, 1 small bag
    • 130 milliliters (½ cup) milk, rough indication
    • 800 grams (3 ½ cups) fruit, weighed unplastered

    Instructions

    • Preheat oven to 350°F / 175°C. Grease baking tray and dust with flour or cover with baking paper. Prepare and wash the fruit, remove seeds, cut into pieces or slices, depending on the variety.
    • Beat the softened butter with the sugar until fluffy. Stir the eggs one by one into the butter mixture. Mix flour with almonds and baking powder. Add to the dough alternating with the milk. Stir vigorously, but not too long. The dough should fall off the spoon with a hard tear, add some more milk if necessary.
    • Spread the dough on the baking sheet and smooth it down. Spread the prepared fruit. Bake the cake for about 30 minutes until golden brown.

    Notes

    A wide variety of fruits are suitable for the cake - from fresh apricots, blueberries, cherries, apples, or pears to frozen berries or drained tangerines or canned peaches.
    If you like, you can flavor the sponge cake with lemon zest, cinnamon or vanilla.
    The almonds make the cake super juicy. Groundnuts are also suitable. You can also just use flour (then only 400 grams) or replace part of it with cornstarch.

    Ingredient substitutions

    Do you want to replace some ingredients? Here you find tips for baking ingredient substitutions!
    Moist summer fruit cake

    Summer Fruit Cake Variations

    Recipe Recommendation

    Apricot Almond Cake

    Delicious and super easy apricot almond cake. One of grandma's classics that always hits the spot!

    A wide variety of fruits are suitable for the cake - from fresh apricots, blueberries, cherries, apples, or pears to frozen berries or drained tangerines or canned peaches.

    Instead of almonds, ground hazelnuts are also suitable. Or some cornstarch or pudding powder. With lemon grated, cinnamon, vanilla or tonka bean, the fruit sponge cake also gets a unique flavor.

    Delicious Summer Fruit Cake

    Similar Recipes

    But even if this moist fruitcake is quick and easy, there are many more delicious options now in early summer. All our fruitcake recipes are collected in this category. And this lemon cake from the baking sheet also tastes like spring in winter 😉

    For example, how about my fruitcake from the baking sheet with sprinkles? Or the easy strawberry cake with pudding, the apricot cake with curd, the crumble cherry cake? For a springform pan, my basic fruit base recipe is ideal for topping. Unfortunately, summer feels much too short to bake them all again this year. 😉

    Nutrition

    Nutrition Facts
    Summer Fruit Cake
    Amount Per Serving (1 piece of 20)
    Calories 259 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 7g44%
    Cholesterol 68mg23%
    Sodium 111mg5%
    Potassium 144mg4%
    Carbohydrates 25g8%
    Fiber 2g8%
    Sugar 14g16%
    Protein 5g10%
    Vitamin A 503IU10%
    Vitamin C 1mg1%
    Calcium 71mg7%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    • About Kathrin & Jan

      It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!

      Kathrin & Jan

      Get to know us. →

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    Reader Interactions

    Comments

    1. Barbara

      February 17, 2021 at 11:20 am

      Hi I love your recipe. Is it possible to show the ingredients in US measurements please?
      Thank you

      Reply
      • jan

        February 17, 2021 at 1:43 pm

        Hi Barbara, sure, there is a one-click conversion next to each recipe - just click on "US Customary" below the ingredients and you'll see US measurements.

        Best
        Jan

        Reply
    2. Valentina Allen

      May 21, 2021 at 12:02 pm

      Hi there! Thank you for sharing such an amazing recipe with amateur bakers like myself. I just have a couple questions:

      1) Is the butter salter or unsalted?

      2) How big is your pan?

      Thanks!

      Reply
      • jan

        May 21, 2021 at 12:12 pm

        Hi Valentina, thanks for your comment. it’s unsalted butter.
        My pan roughly is 12*16 inches.

        Reply

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    Hi, we're Kathrin & Jan!

    It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking is what makes us happy.

    Welcome and enjoy our blog!
    Learn more about us. →

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