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- Mixed Fruit Cake
Ingredients
For the Cake:
Cooking & Recipes
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup milk
- 2 cups mixed fresh or candied fruits (apple, pineapple, cherries, raisins, tutti frutti)
For Frosting
- 2 cups whipped cream
- Mixed fruits for decoration
Method
- Preheat oven to 180°C (350°F).
- Grease and line an 8-inch cake pan.
- Sift together flour, baking powder and salt.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time.
- Mix in vanilla extract.
- Add flour mixture and milk alternately.
- Fold in the mixed fruits gently.
- Pour batter into the pan.
- Bake for 40–45 minutes until a toothpick comes out clean.
- Cool completely.
- Frost with whipped cream and decorate with colorful fruits.
- Mango Cake
Ingredients
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Cake
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup mango purée
- ½ cup butter
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
Frosting
- 2 cups whipped cream
- Fresh mango cubes
Method
- Preheat oven to 180°C.
- Beat butter and sugar until creamy.
- Add eggs one by one.
- Mix in mango purée and vanilla.
- Fold in flour mixture.
- Pour into prepared pan.
- Bake 40–45 minutes.
- Cool completely.
- Frost with whipped cream.
- Garnish with fresh mango cubes.
- Strawberry Cake
Ingredients
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Cake
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup strawberry purée
- ½ cup butter
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
Frosting
- 2 cups strawberry whipped cream
- Fresh strawberries
Method
- Heat oven to 180°C.
- Cream butter and sugar.
- Beat in eggs.
- Add strawberry purée.
- Fold in flour mixture.
- Pour into cake tin.
- Bake for 40 minutes.
- Cool completely.
- Frost with strawberry whipped cream.
- Decorate with fresh strawberries.
- Pineapple Cake
Ingredients
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Cake
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup crushed pineapple (well drained)
- ½ cup butter
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
Frosting
- 2 cups whipped cream
- Pineapple slices
Method
- Preheat oven to 180°C.
- Cream butter and sugar.
- Add eggs one by one.
- Fold in crushed pineapple.
- Mix flour into batter.
- Bake for 40–45 minutes.
- Cool completely.
- Cover with whipped cream.
- Decorate with pineapple slices.
- Blueberry Cake
Ingredients
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Cake
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup fresh blueberries
- ½ cup butter
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
Frosting
- 2 cups blueberry whipped cream
- Fresh blueberries
Method
- Preheat oven to 180°C.
- Beat butter and sugar until fluffy.
- Add eggs one at a time.
- Fold flour into batter.
- Toss blueberries with 1 tbsp flour and fold gently into the batter.
- Bake 40–45 minutes.
- Cool completely.
- Frost with blueberry whipped cream.
- Decorate with fresh blueberries.
- Kiwi Cake
Ingredients
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Cake
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup kiwi purée
- ½ cup butter
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- Green food coloring (optional)
Frosting
- 2 cups whipped cream
- Fresh kiwi slices
Method
- Preheat oven to 180°C.
- Beat butter and sugar until creamy.
- Add eggs individually.
- Mix in kiwi purée.
- Fold in flour mixture.
- Pour batter into prepared pan.
- Bake for 40–45 minutes.
- Let the cake cool completely.
- Frost with whipped cream.
- Garnish with fresh kiwi slices.
Baking Tip: For all six cakes, allow the cake to cool completely before frosting. Store refrigerated for up to 3–4 days in an airtight container.
Baked Good
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