Canned Fruit Salad Cake

Name: How to cook Canned Fruit Salad Cake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18cm Round Cake Tin
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Canned Fruit Salad Cake

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.

Ingredient

Food ration :

18cm Round Cake Tin

1 can (410 g)

Fruit Salad *drained

Eggs

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

Cooking instructions

* Step 1

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.

* Step 2

Whisk Eggs in a mixing bowl, add Sugar, Salt and Oil, and mix well. Then add drained Fruit Salad and mix.

* Step 3

Add Self-Raising Flour and Yoghurt (OR Milk), gently combine. Pour the mixture into the prepared cake tin.

* Step 4

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.