I came across a blog story written about a fruit salad cake that was made with mixed fresh fruit such as Banana, Apple, Pineapple and Berries. When I read it, I hit on an idea that I could use the can of Fruit Salad, which had been sitting in the pantry for a long time. I made cake batter using Sunflower Oil because it was easiest, mixed with the canned Fruit Salad, and baked it. The cake was very soft and not bad at all. I thought I had invented another great cake, however, there were many people already making Canned Fruit Salad Cake. Well, this is how I made it.
18cm Round Cake Tin
1 can (410g) Fruit Salad *drained
*Note: The can I used contained Peach, Pineapple, Pear and Cherries that were coloured in unnatural red. I discarded the Cherries.
1/2 cup Caster Sugar
1/4 teaspoon Salt
1/4 cup Oil *I used Sunflower Oil
1/4 cup Unsweetened Yoghurt *OR Milk
1 cup Self-Raising Flour
Icing Sugar for dusting *optional
- Preheat oven to 180°C. Line the base and sides of 18cm (OR similar size) round cake tin with baking paper. Drain the canned Fruit Salad. I discarded the syrup.
- Whisk Eggs in a mixing bowl, add Sugar, Salt and Oil, and mix well. Then add drained Fruit Salad and mix.
- Add Self-Raising Flour and Yoghurt (OR Milk), gently combine. Pour the mixture into the prepared cake tin.
- Bake in preheated oven for 30 to 35 minutes or until cooked through. Turn onto a wire rack to cool. I dusted the cake with Icing Sugar, but it is optional.