Fruit Salad Cake


Photo: flickr user dichohecho
Print this recipe

Ingredients

2 mediums eggs beaten
110 grams caster sugar
1 415g can of fruit cocktail in fruit juice dr
225 grams selfraising flour sifted
1 teaspoon baking powder
100 ml sunflower oil
1 tablespoon demerara sugar

Preparation

1
Gently stir together the first 6 ingredients until well mixed then turn the mixture into a buttered 24cm cake tin.
2
Smooth the surface then spinkle the demerara sugar over the top.
3
Bake in a preheated over (160C/325F/Gas Mark 3) for 40-45 minutes or until cooked through. Cool for about 20 minutes then carefully remove from the tin.
4
Serve warm with thick cream ice cream or yoghurt and either some raspberry puree or stewed rhubarb
5
If possible use fruit cocktail canned in fruit juice not in syrup. If you bake the cake in advance wrap loosely in foil and reheat before servntg.
6
Serves 4

Tools

.

Yield:

4.0 servings

Added:

Monday, December 14, 2009 - 12:00am

Creator:

Anonymous

Related Cooking Videos