Dole recently sent us through some of their resealable fridge packs of fruit and, while the Madhouse kids have been loving dipping in at breakfast time or when they fancy a quick dessert, I wanted to have a go at using them in baking too.
I used a pack of Mixed Fruit In Cherry Juice but the other varieties (Tropical Gold pineapple chunks, peach slices and prunes) would work equally well.
The cake has a crunchy brown sugar topping and the fruit gives it a lovely moist texture - I actually preferred it the next day because the juice from the fruit soaks through the sponge making it even more moist. I adapted an American recipe so I used my measuring cups for simplicity.
Ultra Moist Mixed Fruit Cake
1 cup plain flour
1tsp baking powder
1 cup sugar (I used Steevia sweetener)
1tsp vanilla extract
a pinch of salt
1 pack Dole mixed fruit (with juice)
1/2 cup Demerera sugar (to sprinkle over the top)
This is a simple throw-it-all-in recipe so just put all the ingredients except the demerera sugar into a bowl and beat until combined.
Pour into a greased tin and sprinkle with demerera sugar.
Bake at 180° for 40-50 minutes until firm and a sharp knife inserted into the middle comes out clean.
Leave to cool and cut into squares while still in the tin.
Disclosure : I received some packs of Dole fruit to experiment with.