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Close up of fruit cocktail cake.
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5 from 7 votes

Simple Tinned Fruit Cake

This upside-down fruit salad cake is a quick and easy store cupboard standby with only three ingredients. Fun, frugal and tasty, it's also vegan and fat free.
Servings: 8
Prep Time15 mins
Cook Time30 mins
Total Time45 mins

Ingredients

  • 410 g fruit salad/cocktail in juice
  • 100 g caster sugar - I prefer golden
  • 185 g self raising flour

Instructions

  • Measure out the self-raising flour and sugar.
    Switch the oven to 170°C (fan)/340°F/Gas Mark 5 to heat up. The cake needs to go into a hot oven, so wait for it to reach the temperature before you start to mix the batter.
  • Grease a 8" x 6" cake tin with vegetable oil or cake release spray, and line the bottom with baking paper (greaseproof paper or baking parchment). Lightly oil the top of the paper.
  • Arrange the drained fruit in the cake tin.
  • Put the flour and sugar in a large mixing bowl and add the juice along with two tbsp cold water. Mix with a spoon or spatula to make a thick batter.
  • Spread the batter over the fruit. Then gently shake the cake pan from side to side to spread the batter out. Put in the oven immediately to bake for 35 minutes.
  • Test to see if the cake is cooked. When it's ready the top will be golden and springy to touch. A tooth pick pushed into the middle of the cake should come out clean. If not, return the cake to the oven for another 5 minutes before checking again.
  • Let the cake stand for 5 minutes to cool and firm up.
  • Put a wire cooling rack over the cake and carefully flip it over. Carefully remove the tin. Slowly and carefully peel off the parchment paper using a knife if any fruit gets stuck to it.

Notes

  • If you don't have self raising flour, add 2 teaspoons of baking powder to plain flour. Mix well before using.
  • I use golden caster sugar, but any caster sugar is fine. Even granulated will work.
  • Strain the juice well.
  • Heat the oven and prepare the cake pan before you make the batter.
  • This cake is actually better on the second day, once the sponge has absorbed more juice from the fruit.
  • The cake can be kept at room temperature for a day. If the weather is hot, or if you need to keep it for longer, wrap and keep in the fridge. If you don't do this, the fruit may ferment! Eat within 3 days.
  • If you have a fresh lemon to hand, you could grate a little lemon zest and add to the batter.
Nutritional Information
  • This recipe is 8 Weight Watchers Smart Points per portion
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 178kcal | Carbohydrates: 41g | Protein: 3g | Sodium: 1mg | Potassium: 86mg | Fiber: 1g | Sugar: 22g | Vitamin A: 25IU | Vitamin C: 4.8mg | Calcium: 12mg | Iron: 0.4mg
Course: Baked Goods
Cuisine: Vegan
Keyword: Vegan Pineapple Upside-Down Cake