Moist Fruity Cake


Moisty Fruity CakeMy son and I came up with this recipe as a kitchen experiment yesterday for my birthday cake and it was a huge hit! Try it with strawberries, your favorite fruit or no fruit at all. We used a half of a thawed bag of frozen strawberries but you can use fresh as well, the results will most likely be a bit crisper fruit in the cake but if you do try fresh fruit, please post and let me know how it went!

Prep time: 10 minutes
Cook time: 30-35 minutes
Total time: 40-45 minutes

2 cups self-rising flour
2 cups sugar
1/3 c canola oil
3 eggs
milk as needed (I didnt measure the milk. oops!)
2 t vanilla
1/2 regular sized (not jumbo) bag frozen or fresh fruit (thaw if using frozen fruit!)

If using fruit, cut it into your preferred sized chunks. You can opt not to cut the fruit! We used whole strawberries and it turned out GREAT!

Preheat the oven to 350

Grease a rectangular cake pan or two round cake pans with butter or cooking spray.

Mix dry ingredients together in a medium to large mixing bowl (I use a 9-cup measuring bowl). Add oil and eggs, mix until very clumpy. Add vanilla and a bit of milk (enough to turn your clumpy batter into a smooth batter). Keep mixing and adding milk, a small amount at a time, until your batter is the right consistancy. It should look and stir like a thin pudding. The more moist you make your batter, the more moist the cake will be!

Pour your batter into your greased cake pan(s) and gently bang them straight down on a sturdy surface a few times to get rid of bubbles in the batter. Be careful! If you bang it too hard, your batter will splatter!

Drop your fruit into the cake batter, spreading it around as evenly as possible. Marbling in a little extra juice from the frozen fruit bag will ensure a nice color and flavor throughout the cake!

Bake at 350: 30 minutes for round cake pans; 35 minutes for rectangular cake pans

Remove cake from the oven and cool. Remove round cakes from pans and cool completely before frosting. Rectangular cakes can be left in the pan or removed as you desire then cool completely before frosting. I frosted with a nice buttercream frosting but you can use any frosting you like that will compliment the flavor of your fruity cake!

I hope you enjoy as much as we did!

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