Fruit cakes are high up on my favorite cakes list, and with summer fruits in abundance, it is only natural to bake them even more often.
This time, I used a combination of black plums, apricots and peaches, which I paired with freshly grated ginger, lemon juice, lemon zest and hard apple cider – to enhance the fruits’ flavors and aroma.
Having a can of condensed sweetened milk at hand, I decided to use it in the batter, and was happy I did: it gave the cake a wonderful rich texture and flavor, and a dark, golden-brown shiny top.
As I ended up cutting more fruits than what was needed for the cake, I decided to use the leftovers to cook a light fruit compote. Served chilled with the cake, created a fresh and aromatic summer dessert. Try it and enjoy.
Prep time: 20 minutes
Baking time: 45 minutes
Cooking time: 15 minutes
For the compote:
2 cups small cubed stone fruits (I used apricots, black plums and peaches)
¼ cup sugar
¾ cup water
1 tsp fresh lemon juice
For the cake:
4 cups small cubed stone fruits (I used apricots, black plums and peaches)
2/3 cup sugar
2 Tbs finely grated fresh ginger
2 Tbs finely grated lemon zest
¼ cup cornstarch
2 L eggs
¼ cup oil
½ cup hard apple cider
2 Tbs fresh lemon juice
1 tsp lemon extract
1 can (14oz/397 grams) sweetened condensed milk
2 cups flour
1 Tbs baking powder
¼ tsp salt
1. The compote: in a medium pot, mix the fruits with the sugar, water and lemon juice. Bring to the boil over medium-high heat. Lower the heat to medium-low, and cook for about 10 minutes, just until the fruits soften. Chill in the fridge until serving.
2. The cake: preheat the oven to 350F (175C). Line a 7”x11” (18cm x 28cm) baking pan with baking paper.
3. Place the cut fruits in a large bowl. Add half the amount of sugar, the ginger and lemon zest and mix. Add the cornstarch and mix well. Set aside.
4. In a separate large bowl, whisk together the eggs with the oil, hard cider, lemon juice and lemon extract. Add the rest of the sugar and the condensed milk and mix again. Add the flour, baking powder and salt, and mix briefly. Add the fruits and mix with a spatula. Pour into the lined pan.
5. Bake for 40-45 minutes, until the top is dark golden-brown and shiny, and a toothpick inserted into the center of the cake comes out almost dry.
6. Let cool to room temperature before cutting. Serve with the chilled compote.