Honey Fruit Cake

One lazy almost-summery Saturday afternoon, I was feeling like something sweet, light, and fruity, and I went to look in my fridge but there was really “nothing in there”- and then I saw some pears and apples sitting in the bottom drawer. The pears were in that overly-ripe state, where you almost want to toss them, you know how it is. But then I though, AHA! Maybe I will make a cake of some sort, and maybe, just maybe I can find something to do with these apples and pears that I am about to throw away anyway. I searched online for a few minutes and read about how you can candy fruit with sugar to make a fruit topping for a yellow cake, and I thought would try it out! Also, the addition of honey mixed in with the fruit topping was just a wonderful addition that I came up with at the last minute. This honey fruit cake was just the perfect addition to an almost-warm Saturday afternoon spent catching up on my Netflix favorites.

Some thoughts about yellow cake: I have made many different versions of yellow cake in my time. I happen to like the taste of yellow cake when using Canola Oil instead of regular vegetable oil, because it just tastes less oily to me, and maybe a little healthier because Canola Oil is supposed to have more of “the good fats”. Feel free to make your yellow cake however you would prefer though, I have made yellow cake with both salted and unsalted butters, margarine, corn oil (came out more like a corn bread, haha), vegetable oils, or canola oil. I find that using canola oil for the cake makes it come out a little fluffier and less dense, which is why I prefer to use that.

If you are not a honey fan or prefer honey “only in your tea” or something like that, you can also not use the honey and just use the fruit on top. You can use whichever fruit you happen to enjoy the most, I think that strawberries or raspberries would also be a fine topping for this cake. If you want to use brown sugar instead of the white sugar this will also add a richer flavor and thicker texture to the fruit glaze on the top of the yellow cake.


Honey Fruit Cake Recipe

honey cake


1 1/4 cups white flour
1 cup white sugar
1/4 cup canola oil or vegetable oil
1 and 1/2 teaspoons baking powder
3/4 cup milk
1/4 teaspoon salt
1 egg (2 eggs for an extra moist cake)
1/2 teaspoon vanilla extract

Directions for cake:

Set oven to 350 degrees.
Spray an 8 x 8 square baking pan or 9″ round cake pan with cooking spray or grease with Crisco.
Mix dry ingredients with fork in small bowl.
Mix wet ingredients and egg in another small bowl.
Mix all ingredients together in larger bowl.
Pour into greased baking pan.
Bake for 30 minutes.
Let cool for 20 minutes.
Flip cake upside down onto plate or serving dish once cool.

Glazed fruit and honey topping:

3-4 medium sized pieces of fruit (You can use any fruit if you’d like, I used some gala apples and pears)

1/4 cup sugar (you can also substitute with brown sugar if you prefer)

1/4 cup honey, extra to drizzle on top.

Peel and remove skin from fruit, and dice into small pieces. Boil fruit in small saucepan with about 1 and 1/2 cups of water until it becomes soft enough to mash with a fork. Add sugar to the water and let simmer for 5-10 more minutes. Drain water from pan. Add honey to fruit and mix. Drizzle honey on top of cake as desired and then spoon the fruit topping on top of cake.

Enjoy with vanilla ice cream or vanilla Greek yogurt on the side.

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