Easy Peach Fruit Cake

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This peach cake is covered in a delicate cream and sandwiched between two spongey cake layers. The results are satisfying yet delicate. I love how simple and easy it is to make using ingredients you may already have right at home. 

My friend shared this recipe with me sometime ago and I have become to really like this cake. Whenever I’m craving a fruit cake I reach for this cake recipe. It’s easy, simple and very delicious. I have made this various times and have been asked for the recipe before. Theres something about the combination of flavors… Everything happens to just balance out very nicely and the peaches are a great alternative to fresh fruits. Not only that but the syrup from the canned peaches are used for soaking the cake layers making the prepping process much easier than you may think. I must say that the original recipe calls for cool whip instead of heavy cream (which I used this time around), but my ultimate favorite frosting for this cake would be 1 cup of heavy cream, and 1/2 container of cool whip and the remaining frosting ingredients. The results are so delicious. But I didn’t have cool whip on me so I just used heavy cream which is very good too but I still recommend the cool whip combo. Needless to say please be very careful not to overdo it with the condensed milk, if you add too much the frosting will be too sweet and you may be able to detect condensed milk so ratio really does matter in the proportion of the frosting ingredients. Give this easy cake recipe a try and don’t forget to comment and rate below:)

peach-fruit-cake-peaches-dessert-Russian cake-Ukrainian cake-delicate frosting-canned-peaches-cake-sponge cake-layers-rectangle cake-square cake-peach cake

peach-fruit-cake-peaches-dessert-Russian cake-Ukrainian cake-delicate frosting-canned-peaches-cake-sponge cake-layers-rectangle cake-square cake-peach cake

Ingredients for CAKE LAYERS:

cake ingredients


1.) Preheat the oven to 350 degrees F. Line a 15″ by 10″ baking sheet pan with parchment paper. Grease and lightly flour; set aside.

2.) Beat 6 eggs and 1 cup of sugar in the bowl of a stand mixer for 10 minutes over high speed. The eggs should triple in size and get light yellow in color.

peach cake 1

3.) Add the flour & baking powder to the egg mixture and lightly fold into the eggs until fully incorporated.

folding batter JPG

4.) Pour into the prepared pan and bake for 18-20 minutes. Remove and completely cool before frosting.

bake batter 3

INGREDIENTS FOR THE FROSTING:

frosting ingredients

NOTE: You can use 1/2 a container of cool whip for 1 cup of heavy cream called for. Just beat the heavy cream separately then fold in together.

5.) Beat the heavy cream and powdered sugar until soft peaks form; add the condensed milk and room temperature cream cheese and continue to beat until thick and creamy. DO NOT OVER BEAT, keep your eyes on the frosting. If it starts curdling you over beat it. Just mix over medium speed until you get the desired thickness. Try to avoid high speeds at this point. Set aside to chill.

frosting colalget

6.) Drain the canned peaches; reserving the liquid.

7.) Cut the cake evenly in half crosswise and flip both pieces over. Soak both layers evenly with the reserved juice from the peaches. I like to slice each peach into more slices but that’s totally optional.

peaches 4

8.) Place one cake layer onto the bottom of a tray and spread out the peach slices evenly over the cake layer, reserving some for garnish, if desired.

peaches over cake

9.) Place 1/2 of the frosting over the peaches and spread out to the edges leaving a little border on the sides.

10.) Place the other cake layer face down over the cream and frost the sides and top using up the remaining frosting. (I happened to make strokes on the top of my cake from the frosting spatula which left nice smooth indented edges.)

frosting peach cake

11.) Garnish with some reserved peaches and crushed pecans or cookie crumbs** Opt.

12.) Refrigerate overnight for best results.

peach-fruit-cake-peaches-dessert-Russian cake-Ukrainian cake-delicate frosting-canned-peaches-cake-sponge cake-layers-rectangle cake-square cake-peach cake

peach cake back


Easy Fruit Cake
 
Prep time
Cook time
Total time
 
Alyona's Cooking:
Ingredients
  • CAKE BATTER:
  • 6 eggs
  • 1 cup sugar
  • 1 cup all-purpose flour
  • ⅛ tsp baking powder
  • FROSTING:
  • 2 cups heavy cream
  • 2 tbsp powdered sugar
  • ⅓ cup condensed milk
  • 3 oz room temp cream cheese
  • 1 (15 oz) can of peached slices
  • pecan nuts for garnish **opt
Instructions
  1. Preheat the oven to 350 degrees F. Line a 15" by 10" baking sheet pan with parchment paper. Grease and lightly flour; set aside.
  2. TO MAKE CAKE LAYERS: Beat 6 eggs and 1 cup of sugar in the bowl of a stand mixer for 10 minutes over high speed. The eggs should triple in size and get light yellow in color.
  3. Add the flour & baking powder to the egg mixture and lightly fold into the eggs until fully incorporated.
  4. Pour into the prepared pan and bake for 18-20 minutes. Remove and completely cool before frosting.
  5. TO MAKE FROSTING: Beat the heavy cream and powdered sugar until soft peaks form; add the condensed milk and room temperature cream cheese and continue to beat until thick and creamy
  6. Drain the canned peaches; reserving the liquid.
  7. Cut the cake evenly in half crosswise and flip both pieces over. Soak both layers evenly with the reserved juice from the peaches. I like to slice each peach into more slices but that's totally optional.
  8. Place one cake layer onto the bottom of a tray and spread out the peach slices evenly over the cake layer, reserving some for garnish, if desired.
  9. Place ½ of the frosting over the peaches and spread out to the edges leaving a little border on the sides.
  10. Place the other cake layer face down over the cream and frost the sides and top using up the remaining frosting. (I happened to make strokes on the top of my cake from the frosting spatula which left nice smooth indented edges.)
  11. Garnish with some reserved peaches and crushed pecans or cookie crumbs** Opt.
  12. Refrigerate overnight for best results.

 

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2 thoughts on “Easy Peach Fruit Cake

    1. Jen,
      Thank you for taking the time to leave a feedback! I agree it does seem to be favored at times, maybe because it’s not too overwhelming… Im glad you love this cake!

      0

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