Fresh Fruit Cake
75 mins (prep 25, cooking 50)
16 ingredients
6 servings
Another recipe published by a favourite of mine " Jeremy Vincent ". This cake is a great way to use fresh fruit in your baking during the summer period when the fruit is cheap & plentiful . You can stay simple and use only one kind of fruit or mix different fruits together for a fruit salad effect. Before using the fruit in the batter it may be necessary to drain any excess juice from the fruit, before adding the fruit to the batter and also some fruits will benefit from a light sprinkling of lemon juice to stop browning while waiting to be incorporated into the the cake batter. Serve this cake accompanied with whipped cream or a scoop or two of vanilla ice-cream, adn I am sure you will love it.

Categories:  fruit , australian , <-4-hours , time-to-make , dessert ,
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Serving Size (82.78 g)
Servings 6
Amount per Serving
Calories 370.49 Calories from Fat 169.56
% Daily Value *
Total Fat 18.84g 173.89%
Saturated Fat 11.09g 332.69%
Trans Fat 0.68g %
Cholesterol 48.19mg 96.39%
Sodium 322.85mg 80.71%
Total Carbohydrate 47.67g 95.34%
Dietary Fiber 3.57 g 85.67%
Sugars 23.36 g %
Protein 6.27g 75.26%
Vitamin A 532.25IU% Vitamin C 0.28mg%
Calcium 165.01mg% Iron 1.4mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh fruit, vanilla bean paste