Fresh Fruit Cake Recipe

This recipe is a delightful twist on a traditional fruit cake, bursting with fresh, seasonal flavors. Perfect for a summer celebration!


  • For the Cake:
    • 1 ¾ cups all-purpose flour
    • ¾ cup granulated sugar
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 4 eggs, room temperature
    • ½ cup unsalted butter, melted and cooled slightly
    • ½ cup milk
    • 1 teaspoon vanilla extract
  • For the Fruit Filling:
    • 3 cups fresh fruit (such as berries, stone fruits, or a combination)
    • ¼ cup granulated sugar (optional, depending on the sweetness of your fruit)
    • 1 tablespoon cornstarch (optional, to thicken fruit juices)
  • For the Whipped Cream Frosting (Optional):
    • 2 cups heavy whipping cream, chilled
    • ¼ cup powdered sugar
    • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
  2. Whisk together the dry ingredients for the cake: flour, sugar, baking powder, and salt. Set aside.
  3. In a separate bowl, cream together the eggs and melted butter. Beat until light and fluffy.
  4. Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, then stir in the vanilla extract.
  5. Fold in the chopped fruit (gently toss the fruit with a bit of flour beforehand to prevent them from sinking to the bottom). If your fruit is very juicy, you can toss them with 1 tablespoon of cornstarch to absorb some of the juices.
  6. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool completely in the pans for at least 30 minutes before frosting.
  8. While the cakes cool, prepare the whipped cream frosting (optional). In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  9. Once the cakes are cool, frost one layer with whipped cream and top with fresh fruit. Carefully place the second cake layer on top and frost the entire cake with remaining whipped cream, or decorate as desired.

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