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.
Looks really delicious! The texture on this cake looks incredible, and I love that you didn’t peel the fruit. Cakes made in a pan like this and cut into squares remind me so much of many of my mother’s cakes.
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Thank you Dorothy, I’m glad you liked the cake. I also grew up on such cakes and love them.
The unique texture is due to the use of condensed sweet milk, a “trick” I will no doubt use more often from now on! 🙂
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I’m going to remember that one!
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This looks incredible!
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Thank you Aletta, I’m glad you liked the cake. It came out so very tasty. Definitely a keeper! 🙂
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That’s great
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This looks divine, love summer fruit cakes .Hope to try it sometime!
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Thank you Nisha, I’m glad you liked the cake. It was very tasty. I hope you’ll enjoy it! 🙂
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Mouth-watering good! Cannot wait to try this one!
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Thank you Sangeeta, I’m glad you liked the cake. It was very tasty. I hope you’ll enjoy it. 🙂
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I am sure I will!
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I can tell from the ingredients that this cake will be super delicious, Ronit. The compote will complement it nicely. 👍
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Thank you Mary, I’m glad you liked the cake. It was very tasty, and the compote worked so well with it. Definitely a keeper! 🙂
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What a treat of a cake. Sounds lovely. Just the cake to take to a Ladies Morning Tea. Good with the compote and a “big splodge of cream”. :))
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Thank you Mary, I’m glad you liked the cake. I love the idea of taking it to such a pleasant gathering, and of course, the addition of the cream! 🙂
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Everything…every frame looks delicious 😋
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Thank you Richa, I’m glad you liked the recipe and photos. 🙂
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That’s nice, it reminds me of a cake my grandmother was used to make. She called it “paradise” cake, but it’s pretty similar. She never made it with ginger lemon. I’ll have to try it this wat too!!! great job
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Thank you Matteo, I’m glad you liked the cake, and that it brought back nice memories. The ginger and lemon added such nice aroma and flavor. Highly recommended! 🙂
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Sounds and looks wonderful! I should use stone fruits more often in baking 🙂
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Thank you Judi, I’m glad you liked the cake. It was very tasty. Stone fruits are perfect for baking. Highly recommended! 🙂
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So delicious
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Thank you Tina. 🙂
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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…
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Thank you Ron, I’m glad you liked the cake. It was easy to make and very tasty. It disappeared in no time!
I hope you’ll enjoy it too. I like your idea of serving it with cream sherry. 🙂
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Anytime I taste ginger I get a happy feeling in my mouth. Add lemon and it soars even higher. Thank you! 🍃🍋
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Thank you Gail, I’m glad this post made you happy! Love ginger and lemon together! 🙂
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We really need to take advantage of all the fresh fruit that is in season right now. Your cake and compote make for a delicious treat.
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With you on that Karen! The abundance of fresh fruits is so wonderful. It was great to use some in this tasty cake and compote. 🙂
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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 . . .
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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. 🙂
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We don’t have any wine; what about Perrier? We have plenty of that – NOLA Boy drinks it with his concentrated tart cherry juice. Would that be “sparkly” enough?
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I think it can work. It will of course be slightly different, but we can live with that! 🙂
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amazing work
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Thank you! 🙂
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This sounds so delicious Ronit 👌
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Thank you Myra, it really was! 🙂
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That’s an amazing cake with ginger and lemon. So unique..
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Thank you Neetha, I’m glad you liked the cake. The ginger and lemon added such nice flavor and aroma. 🙂
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The cake looks wonderful. I never would have thought of using sweetened condensed milk in the batter, but can see how it would add a nice flavor.
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Thank you Sheryl, I’m glad you liked the cake. The sweetened condensed milk gave it wonderful flavor and texture. Highly recommended! 🙂
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Yum Ronit! This sounds absolutely amazing!
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Thank you Jennifer, I’m glad you liked the cake. It was very tasty. 🙂
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What a fabulous summer treat!
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Thank you Sandhya. The cake was so tasty. 🙂
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wow! this looks deliciousss!! i love summer fruit cakes! thank you for sharing💞
Follow @everythingtips for tips and recommendations if interested! It would mean a lot to me!🥺🤍
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Thank you, I’m glad you liked the cake. 🙂
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