Utterly Scrummy’s Fruit Bowl Cake (Adapted)




A simple Fruit Bowl Cake (adapted from a recipe by Michelle at Utterly Scrummy Food for Families) made with leftover fruit from the fruit bowl.



  1. Pre-heat your oven to 180C/160C Fan.
  2. Grease and line (with baking paper) a 23cm round cake tin.
  3. Remove any stones from the fruit, roughly chop into small chunks.
  4. In a separate bowl, sift the flour and cinnamon and add the sugar. Pour in the beaten eggs and the oil and mix together well.
  5. Stir the fruit into the cake batter and pour into the prepared tin.
  6. Bake for 45-50 minutes, until a cake tester or skewer comes out clean.
  7. Serve with a little dusting of icing sugar, or store in a tin and serve with warm custard the next day.

Recipe by Ren Behan - Author Wild Honey and Rye at