Finnish Fruit Cake
A light and fruity Finnish cake layered with fresh fruit and whipped cream, perfect for celebrations or casual gatherings, blending airy texture with sweet, seasonal flavors.
Ingredients
Instructions
- Beat the eggs until well combined and slightly frothy.
- Gradually add the sugar while continuing to beat until the mixture is light in color and smooth.
- Incorporate the dry ingredients, including flour and baking powder, gently to avoid overmixing.
- Pour the batter into greased and floured round cake pans.
- Bake at 325°F (160°C) for 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely, then slice each layer in half horizontally.
- Assemble the cake by layering cake slices with fruit and whipped cream, repeating until all layers are used.
Tips & Substitutions
For a lighter cake, you can substitute half of the sugar with applesauce or honey. If you want to add more flavor, consider incorporating vanilla extract or almond extract into the batter. Ensure the eggs are at room temperature for better incorporation. You can also experiment with different fruits like berries or peaches, which pair beautifully with whipped cream.
Serving Suggestions
Serve the Finnish Fruit Cake as a delightful dessert at gatherings or special occasions. It pairs wonderfully with a cup of tea or coffee. Consider serving it alongside a dollop of Creamy Green Onion Spread for a savory contrast, or enjoy it with a side of fresh fruit for a refreshing complement.
Storage & Reheating
Store leftover Finnish Fruit Cake in an airtight container in the refrigerator for up to 3 days. If you need to keep it longer, wrap it tightly in plastic wrap and freeze for up to a month. To serve, allow it to thaw in the refrigerator overnight and bring it to room temperature before slicing.
Nutrition & Diet Analysis (per serving)
Each serving of Finnish Fruit Cake contains roughly 177 calories, with 19g protein, 18g carbohydrates, and 4g fat. It is an excellent source of protein (37% of the Daily Value), vitamin C (24% of the Daily Value), and calcium (22% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 528mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use gluten-free flour for this recipe?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour. Make sure it contains xanthan gum or add a small amount to help with the cake's structure.
What types of fruit work best in this cake?
Fruits like strawberries, raspberries, or sliced peaches work particularly well, as they add a refreshing sweetness and acidity. You can also mix different fruits for a more colorful presentation.
Can I make the cake ahead of time?
Absolutely! You can bake the cake layers in advance and store them wrapped in plastic wrap in the refrigerator for up to 2 days. Assemble the cake with fruit and whipped cream just before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).