Peach cake 2

Fresh Fruit Cake

Posted by & filed under Cooks Corner.

This amazing cake takes a bit of time to prepare but once you taste it it will be on your ‘Favourites’ list.     :)


Fruit Base:

Enough Soft Fruit to line the bottom of a

glass baking pan (apricots, nectarines, pears, peaches, plums, etc.)

Lemon Zest – finely grated skin of one lemon

1/2 cup Sugar – granulated

Nutmeg ground – as needed

4 Tbs. Melted butter

2 Tbs. Flour  –  Whole Wheat

Dry Ingredients:

2 cups Flour  –  Whole Wheat
1 cup Sugar – granulated

2 tsp. Baking Powder

1/2 tsp. Salt

Wet Ingredients: 

3 Eggs

2 Tbs. Melted butter or Olive Oil
1/2 cup Milk or Milk substitutes


• Pre-heat the oven to 375 degrees

• Oil the glass baking pan

• Line the pan with soft fruit, pitted and cut in half.  If the skins are tough, peel them.

• Grate the rind of a lemon over the fruit.

• Sprinkle 1/2 cup of sugar over the fruit

• Pour 4 tablespoons of melted butter over the fruit.

• Dust the fruit with powdered Nutmeg.

• Sprinkle 2 Tablespoons of flour over the fruit.

• In a bowl mix the four dry ingredients with the whisk.

• In another bowl mix the three wet ingredients with the whisk or stick blender.

• Bake at 375º for 30 minutes.

• When the cake sets and the edges brown lightly, you can set the pan on top of the oven or on a wire rack to cool.

Serving Options:

Upside Down Cake – We can place a cookie sheet over the finished cake then quickly flip it over.  This will display the fruit on the surface of the cake.

Baked Side-Up version – I prefer it served this way, as the cake remains crisp in texture.