Ginger-Lemon Summer Fruit Cake with Fruit Compote

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.

Makes: 20-24
Prep time: 20 minutes
Baking time:
45 minutes
Cooking time: 15 minutes

Ingredients:
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.

43 thoughts on “Ginger-Lemon Summer Fruit Cake with Fruit Compote

  1. Ron says:

    OH, how I love ginger in a cake as well as lemon. Then you go and toss in a load of summer fruit, just marvelous. I love the sweet condensed milk addition. I’m not a baker, but this one is calling me. I’m wanting a slice with a lightly chilled glass of cream sherry. Thanks for sharing…

    Liked by 2 people

  2. judilyn says:

    The stone fruits are finally coming in – not sure why the delay this year. The combination with a mildly sweetened cake is sublime! Interesting about the condensed milk and large-ish amount of cornstarch in the cake. Curious about the hard apple cider – no experience with this. If none on hand, just add another fluid? I have plenty of tart cherry and pomegranate concentrates – but either would turn the batter into “mud” color. I have pineapple vinegar . . .

    Virtual hugs,
    
    Judie
    

    Liked by 1 person

    • Ronit Penso Tasty Eats says:

      Thank you Judie, I’m glad you liked the cake. It was very tasty and I’m already planning on making it with different fruits.
      As for the hard apple cider substitute – I also think that cherry/pomegranate concentrate will give the cake an off color. Vinegar would be too acidic, as the cake already has lemon juice in it. Instead, I would recommend using sparkling white wine, or club soda.
      Hope it helps. 🙂

      Liked by 1 person

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