Mixed Fruit Pastry Cake 水果蛋糕
I have a habit of buying too many fresh fruits every week and many a time couldn’t finish them before they turned bad. Recently there are lot of red plums in the market, needless to say I bought them again together with other fruits as well. Getting little tired of eating the plums, I combined them with canned peaches to bake this beautiful cake. This cake is actually the same as the Fruit Pastry cake that I baked in 2010 (here) only that this time I used less fruits. I’m sure many of you will still remember how popular the cake was amongst many bloggers few years ago. This is still a very addictive cake and you’ll definitely love to go for more than a slice.
Mixed Fruit Pastry Cake
Author: Ann Low
Serves: 6-8 servings
- 100g Butter, soften at room temperature
- 150g Caster sugar
- 2 tbsp Sour cream/natural yoghurt
- 3 Eggs, lightly beaten
- 1 tsp Vanilla extract
- 1 tbsp Lemon juice & zest from one lemon
- 210g Plain flour - sifted
- 1 tsp Baking powder
- 5-6 Fresh red plums, stoned and slice thickly.
- 1 canned Halve peaches, rinses away the syrup and pat dry, slice thickly
- Grease a 9 inch round cake pan with butter and flour or non-stick spray and line the base with parchment paper.
- Cream butter, sugar and sour cream till light and fluffy. Dribble in the eggs gradually and beat till incorporated in the batter, (The mixture appear slightly curdled)
- Add vanilla extract, lemon juice and zest.
- Dump in the flour and baking powder and use a rubber spatula to stir roughly and continue to cream the batter with mixer until smooth. Pour batter into prepared pan and smooth out the top with a spatula. Arrange fruits on top, don't press the fruits down into batter. Decorate the fruits as desired.
- Bake in preheated oven at 180 degrees C for 60-70 mins or until skewer comes out clean when inserted into the cake. Cover the top with foil in the last 15 minutes of baking to prevent the top from getting over browned.
- Leave the cake to cool in the pan for about 5-10 minutes. Unmold and transfer to wire rack to cool. Dust cake with icing sugar (I used snow powder).
- 100克 牛油，室温软化
- 150克 幼糖
- 2 汤匙 酸奶油
- 3 个 鸡蛋， 轻轻搅打 （全蛋越70克一个）
- 1茶匙 香草精
- 1 汤匙 柠檬汁和从一粒柠檬取出的柠檬屑
- 210克 面粉，过筛
- 1茶匙 泡打粉
- 6颗 新鲜红李子，去核，切厚片
- 1罐 桃子，洗掉糖浆，擦干，切厚片
- 放入预热摄氏180度的 烤箱，烘烤60-70分钟。在烘烤的最后15分钟，表面覆盖上一层锡纸以防颜色太深。
Hi, do you use salted or unsalted butter for this fruit cake? Thanks!?
Hi, I always used unsalted butter unless otherwise stated.
Hi Ann, I have try to bake these fruit cake twice but both turn out dense inside especially on the bottom part, what could be the reason ?
Hello Brenda, This cake is not a soft texture type but tastes good with the fruits on top. Sometime due to the oven temperature varies, you’ve to adjust the temperature a little or you can also line the cake with double parchment paper.
Hi Ann, thank you for sharing yr this lovely recipe. Can I use 8″ x 4″ deep round non stick cake tin for this recipe n Christmas fruit cake. Can’t wait to bake these two next week. Many thanks.
Hi Susan, Sorry for the delay in replying as I was away for a few days. Yes you can bake this cake in a smaller pan but will get a higher cake and probably need to bake it a few minutes longer. Hopefully you liked this cake after baked.
This fruit cake is so pretty, like the way you arranged the fruit to represent a flower in the centre. A lovely afternoon tea!
This cake is gorgeous. It reminds of cakes I enjoyed when traveling in Europe. Looking forward to trying. Thanks.
Lovely cake! Do you think I can replace sour cream with thickened cream? And it was salted butter right?
Yes, no problem using thickened cream and salted butter. Not much difference.
Ann, i like ur cake very much…. This is simple, nice n elegant. Very suitable for afternoon tea …Hehe…time for afternoon tea… I have just made a cuppa n sat down blogging…how about sharing a slice of cake with me.
Li Shuan, Really hope you try this addictive cake. I'm sure your hubby will love this too 🙂
That's such a beautiful cake! I've always enjoyed this recipe and make it from time to time.
Very impressive and beautiful decoration!!! Nice cake 🙂
Looks indeed very lovely your fruit cake!
Oh I definitely remembered this recipe. It was shared by Vi Wood who has retreated from cyber world. One of the good and yummy recipe back then.
Edith, I just love this cake at that time and had baked it many times already and is a good way to use up the fresh fruits.
Very impressive and beautiful decoration!!! Nice cake 🙂
I have kept this recipe for long time, still have no chance to try it yet. By seeing how beautiful your cake, I guess it's time for me to try it asap. 🙂
DG, you must try this recipe now. This cake is quite addictive with the fruits on top.
Angie, 快快动手,保证你不会后悔。。 😀
Hi Ann, Your fruit pastry look so pretty and addictive. Very lovely presentation. I love this and bake quite often too, one of the best and very tempting hard to stop at one slice. :)Have a nice day.
Amelia, yes I remember this is a most popular cake during that time.
Yep, I remembered this cake well, always resulted in very pleasing visual effect….looks really lovely!
This is so lovely. I love the way you decorate the cake!
Ann, that is such a pretty cake! I baked a peach upside down cake last weekend but it did not turn out so well. I will try your cake next!
Phong Hong, I really hope you try this cake. I'm sure you'll love it.
Wa, so beautiful. i like this fruits cake. yummy. this cake will not too oily.
Xing hui, No worries this cake is not oily at low. Worth trying.
And if you also cannot finish the cake, you can always give me a shout…. haha Very pretty cake.
Sorry Chris, my friend 'ta pao' this cake after trying… :DD Next time I'll shout for you 🙂
Stunning Ann – so beautiful
Thanks Sarah. So happy you're here 🙂
Hi Ann, this pastry cake is just so so beautiful just like all your other bakes 😀 I would like to bake this as a Christmas gift for my frens but worry that this cake will keep for more than 5 hours without refrigeration? Please advise. thanks so much
Hi Wendy, Thank you very much for your compliment. Is ok to leave the cake on room temperature for few hours but not overnight. Keep the unfinished cake in the fridge because of the hot weather here. Actually the cake still tastes very good after chilled.
Hi can I bake this cake and keep it in the fridge for one or two day?
Hi. Can I bake this cake and keep it for a day?
Hi HuiZhen, No problem to keep this cake in the fridge for even 3 days more.
Thank you. ^^
Oh how lovely! I love fruit in cake. Much better than frosting!
Hi Ann, your cake looks lovely. I would like take bake this cake on Sunday and bring it to office the next day. Does it requires refrigeration or can I leave it at room temperature? Thanks.
Hi Joanne, yes you can bake the cake on Sunday and chill the cake until next day because the fruits on top will not stay fresh under hot weather. Best to dust with snow powder, as it is not sweet and will not melt like icing sugar.Leave the cake in your office at room temperature, it will be gone in no time.
What a lovely fruity cake. Liked the way you decorate it too.
Oh Ann ! That cake is so beautiful ! Love all those fruits in there 😀 I bet it taste as awesome as it looks !
HiJux tried baking this beautiful cake is now halfway into the completion time. But it doesn't seems to rise very high. Is there anything wrong? Btw I m using a square tin (8 inch ) . Thanks alot!Jenny
Hi Jenny, I like to use Korean strawberries as they are sweet and juicy. Since the Korean strawberries are not available now, you can use blueberries instead.Hopefully you enjoyed the ogura cake. (sorry the late in reply to your comment).Have a wonderfully weekend!
Hi Jenny, This is a low cake. If the cake is too high, the fruits will sink to the bottom.
Hi Ann, thanks for the prompt reply! Yes…yes. ..I lao hua yan! The cake turns out great although the strawberry that I added was way too sour. My gal who is a fussy eater ate 3 pieces! Thanks for the great recipe. Currently baking ogura cake …wish me luck! Jenny
Hi Ann, thanks your prompt reply and wonderful recipe. I just baked this. By the way, I baked the orange Ogura cake for office last week and it was well received.
Wonderful and Delicious cake! Peaches & Plums match well on this cake.
This cake turned out so well with fruits..lovely treat without wasting fruits anymorw..thank u for sharing
Hi Jong, Thank you very much for always to leave a comment whenever you saw my photo pop up on FB. :)Merry Christmas to you and your family!
So pretty! Can't wate to try it!-
yes, i still remember that popular fruit pastry cake..your cake today looks just as pretty as before!
What a lovely cake & I love how you've presented this cake with fruit topping! Very inviting! YUM!
Ann, I really like the 2 types of fruits that you chose in making this cake & they form a nice 2-tones colours here. Both plums & peaches season are all over now & we can only find canned peaches here, hehe!
Simply a beauty, Ann. Lovely clicks too.
So pretty. Urge to make again. Drooling over your clicks!
Thank you Cheah.
I love the term snow powder but I have no idea what it is. Your cake is gorgeous. *Almost* too good to cut into but not quite.
Hi Maureen, snow powder is a no melt icing sugar even after chilling, specially for dusting on bakes. You can also mix them with cocoa powder.
What a cool recipe – I’m so intrigued by it that I can’t even get my tastebuds to imagine it. Must try it and find out.