Soft & Moist Fruit Cake (Simple & Delicious)

Description
This soft and tender fruit cake is the perfect balance of light sweetness and rich texture. Filled with juicy fruit pieces and finished with a delicate dusting of powdered sugar, it’s a comforting homemade dessert that’s incredibly easy to prepare. Whether served with tea or as a quick treat, this cake delivers a melt-in-your-mouth experience every time.
📝 Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 eggs
3/4 cup sugar
1/2 cup milk
1/2 cup vegetable oil or melted butter
1 teaspoon vanilla extract
1 1/2 cups chopped fruit (such as apples, peaches, or canned fruit, drained)
Powdered sugar (for dusting)
🍳 Instructions
Preheat the Oven
Preheat your oven to 180°C (350°F). Grease and line a round cake pan.
Prepare the Batter
In a large bowl, whisk eggs and sugar until light and slightly fluffy. Add milk, oil, and vanilla extract, and mix well.
Combine Dry Ingredients
In another bowl, mix flour, baking powder, and salt. Gradually add to the wet mixture, stirring gently until combined.
Add the Fruit
Fold in the chopped fruit evenly throughout the batter.
Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until golden and a toothpick inserted comes out clean.
Cool the Cake
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Finish & Serve
Dust with powdered sugar before serving.
🍽️ Serving Suggestions
Serve with tea or coffee for a cozy treat
Add a scoop of vanilla ice cream for dessert
Pair with whipped cream or yogurt
Garnish with fresh fruit for an elegant presentation
💡 Notes & Tips
Fruit Options: Use fresh, canned (well-drained), or even dried fruits. Apples and peaches work especially well.
Moist Texture: Do not overmix the batter to keep the cake soft and airy.
Extra Flavor: Add lemon zest or cinnamon for a fragrant twist.
Storage: Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: This cake freezes well—wrap tightly and store for up to 1 month.