easy fruit cake recipe
The Best easy fruit cake recipe
What I also appreciate is how balanced it is—no one has to worry about it being too heavy or overly sugary. The fruit adds natural moisture and a burst of flavor, while the spices (cinnamon, nutmeg, and a touch of ginger) keep it warm and inviting. It’s the kind of cake that’s great for meal prep too, because it stays fresh for days if you store it in an airtight container. Plus, it’s a great way to use up seasonal fruits, whether it’s summer berries or winter apples. My family always says it’s the kind of cake that makes everyone feel good—both the taste and the effort it takes to make it. It’s simple, reliable, and just the right amount of cozy for any occasion.
Easy Fruit Cake with Tomato Sauce Glaze
A simple, moist fruit cake infused with savory tomato sauce and garlic, perfect for a light dessert or snack. The cake’s tender crumb holds up well to fruit toppings or a drizzle of glaze.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp honey
- 1/2 tsp red pepper flakes (optional)
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1 tbsp lemon juice
👨🍳Directions
-
1
Preheat oven to 375°F. Grease a 9-inch round cake pan and line the bottom with parchment paper. -
2
In a large bowl, whisk flour, salt, and sugar. Add eggs, oil, and vanilla; mix until smooth. -
3
Fold in mixed berries and lemon juice. Pour batter into the prepared pan and smooth the top. -
4
Bake for 25–30 minutes, or until a toothpick inserted near the center comes out clean. -
5
While the cake cools slightly, prepare the glaze: Simmer tomato sauce, garlic, honey, and red pepper flakes for 5 minutes. Cool before drizzling. -
6
Let the cake cool completely before drizzling the warm glaze over the top. Store in an airtight container.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Whisk
- Measuring cups
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Fruit Cake with Tomato Sauce Glaze Works
❓ Frequently Asked Questions About Fruit Cake with Tomato Sauce Glaze
1. What is the best way to store homemade fruit cake?
Wrap the cake tightly in plastic wrap or aluminum foil after cooling, then place it in an airtight container. Store at room temperature for up to three days or refrigerate for up to one week if you prefer. For longer storage, freeze the cake in a single layer on a baking sheet before transferring to a sealed container—it will keep for three months.
2. Can I substitute dried fruit for fresh fruit in this recipe?
Yes, but adjust the quantity: use about three-quarters of the fresh fruit volume for dried fruit. For example, replace 1 cup of fresh strawberries with ¾ cup of dried strawberries. Soak dried fruit in warm water for 15 minutes to rehydrate if needed.
3. Why does my fruit cake taste bland or dry after baking?
Overbaking is the most common issue—check the cake every 5 minutes toward the end. If the top browns too quickly, tent it with foil. For moisture, ensure you’re using enough fruit (the juices add flavor and tenderness). Also, avoid overmixing the batter; stir just until combined.
4. Is this recipe suitable for gluten-free baking?
No, this recipe is designed for traditional gluten-containing ingredients like flour and butter. For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free blend and reduce the liquid slightly, as these flours absorb moisture differently.
5. How can I make this fruit cake moist and tender?
Moisture comes from the fruit itself, but you can boost it further by adding 1–2 tablespoons of melted butter or shortening to the batter. For extra tenderness, fold in ½ cup of finely chopped nuts or seeds like walnuts or pecans. Avoid overmixing the batter to prevent a tough texture.
