A fruit cake to remember

In Desserts on August 3, 2008 at 4:25 pm

I think that the fact that I have made this cake 3 times this past month speaks for itself. I just love making this cake, it is a great cake for days that you don’t have time, but still want a great cake.

This is a fairly easy cake, it is not the kind of cake that requires a lot of tools, a lot of special ingredient or a lot of time. The other thing that is great about this cake, is that you can use almost any kind of fruit, or what you have in the house. for my taste, this cake is perfect for a nice treat after dinner, or if you are looking for a not-so-heavy kind of cake,

The only important thing that you should be aware about this cake, is that it can only hold up for one day. This cake simply doesn’t last for more than that. so, if your making this, just keep in mind to eat it on the same day.

Fruit cake with crumb topping/ adapted from Orna & Ella the cookbook by Orna Agmon, Ella Shine and Einav Berman


60 gr. butter

1/2 cup (100 gr.) sugar

1/2 cup (70 gr.) flour

1 teaspoon cinnamon


250 gr. of fruit, chopped into medium sized cubes (I used plums and nectarines, you can use almost any kind of fruit: berries, apricots, peach, etc.)

3 tablespoons flour

1 1/2 cups (210 gr.) flour

2 teaspoons baking powder

1/2 teaspoon salt

60 gr. Butter, soft

3/4 cup (160 gr.) sugar

1 egg

1/2 cup (120 ml.) milk

3 tablespoons brandy (or rum)

Make the topping:

Put all of the ingredients in a bowl, with your fingers, create a crumbly mixture. Cover and keep refrigerated. (This can also be made in food processor or mixer).

Making the cake:

Preheat to oven to 170 degrees c. butter a 24 cm. round baking pan, or bread pan, sprinkle with flour.

Combine cubed fruits and flour, until all the fruits are coated.

Combine the flour, baking powder, and salt in bowl.

In a different bowl, beat the butter with the sugar until combined. Then, add the egg.

Pour in the flour mixture, start to combine, and when the mixture becomes crumbly, add the milk and the brandy. Beat until the mixture becomes a smooth batter.

Pour batter into baking pan, sprinkle the flour coated fruit, and sprinkle the top with the crumb mixture.

Bake in the preheated over for 45 minutes, or until knife comes out clean when inserted to the center of the cake.

Eat in the same day, keep in room temperature.


  1. Naama, Giada de Laurentiis has an amazing bread pudding recipe for fruit cake that has sat out for too long – she makes it with an amaretto dipping sauce and the whole thing is heavenly. great job!

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