Easy Recipes
Moist Fruit Cake with Summer Peaches and Berries
Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease the cake pan and line the bottom with parchment paper if using.
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk together until well combined.
- In another bowl, whisk together the oil, sugar, eggs, and vanilla until smooth.
- Slowly add the buttermilk to the wet ingredients and mix until just combined.
- Gradually incorporate the dry ingredients into the wet mixture, being careful not to overmix. The batter should be slightly lumpy.
- Gently fold in the chopped fruits, ensuring an even distribution.
Baking
- Pour the batter into your prepared cake pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be lightly golden and spring back when touched.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, consider adding a pinch of cinnamon or nutmeg to the flour mixture. Store the fruit cake in an airtight container at room temperature for up to 3 days.