How do you eat fruit cake

This quick fruit cake from the tray is a real all-rounder. A delicious, juicy and very simple all-rounder. No matter whether you make the fruit cake from sponge mixture with fresh blueberries, apricots or cherries, use frozen fruit or, if necessary, canned fruit: it always tastes good! In spring and summer, of course, best with seasonal fruits.

The easy quick fruitcake recipe from the tray combines several plus points: The batter is absolutely suitable for beginners. You usually have all the ingredients at home anyway. It doesn't even take 10 minutes to prepare. The cake is then only half an hour in the oven. And you have a super variable, colorful fruit cake that goes down well everywhere! Be it as a cherry cake or apricot cake, in autumn with apples or pears, in winter with canned fruit or tropical fruits. The base is a very simple batter for the tray, but for which I replace part of the flour with ground peeled almonds. They make the cake really juicy, fluffy and fine. Gorgeous!

To be honest: Even if you are actually looking for a “recipe” with a ready-made base, you should definitely give preference to this sunken fruit cake from the tray. It should be ten minutes, right? After all, you can refine this dough as you wish - and it definitely tastes like more than sugar and additives. By the way: you can use ground hazelnuts instead of almonds. Or some cornstarch or pudding powder. With lemon zest, cinnamon, vanilla or tonka bean you get it Sponge cake with fruit a special aroma.

Refine the sunken sheet cake with fruit

Even if this juicy fruit cake from the tray is quick and easy, there are of course many more delicious options now in early summer. How about, for example, my fruit cake from the tray with sprinkles? Or the simple strawberry cake with pudding, the apricot cake with quark, the crumble cherry cake?

My basic fruit base recipe is ideal for topping a springform pan. Unfortunately, summer feels much too short to bake all of them again this year 😉. All of our fruit cake recipes are gathered in this category.

Note: I published this post for the first time in 2018 and last updated in 2021.

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Quick fruit cake from the tray

Simple, quick, delicious again and again: this colorful fruit cake made from sponge mixture is super juicy. Depending on the season, it tastes good with fresh fruit, frozen or canned fruit.


  • Preheat the oven to 175 degrees top and bottom heat. Grease the baking sheet and dust with flour or cover with baking paper. Prepare the fruit, wash it, remove the stone, depending on the variety, cut into pieces or wedges.
  • Beat the softened butter with the sugar until frothy. Stir the eggs one by one into the butter mixture. Mix the flour with the almonds and baking powder. Add to the dough alternately with the milk. Stir vigorously, but not too long. The dough should fall from the spoon with difficulty, add some milk if necessary.
  • Spread the dough on the baking sheet and smooth it out. Distribute the prepared fruit. Bake the cake for about 30 minutes until golden brown.


  • Very different types of fruit are suitable for the cake - from fresh apricots, blueberries, cherries, apples or pears to frozen berries or drained mandarins or peaches from the can.
  • If you like, you can flavor the batter with lemon zest, cinnamon or vanilla.
  • The almonds make the cake super juicy. Ground nuts also fit. You can also just use flour (400 grams) or replace part of it with cornstarch.

General information