Products Used In This Recipe
KOO Fruit Salad Cake
Makes 10-12 slices
- 1 can KOO Fruit Cocktail in Syrup
- 375 ml (1 ½ cups) self-raising flour
- 125 ml (½ cup) caster sugar
- 125 ml (½ cup) milk
- Preheat and Prepare: Preheat your oven to 180°C. Grease and line a 20 cm round baking pan well with baking paper (lining the base and sides is best).
- Prepare Fruit Base: Carefully drain the syrup from the can of KOO Fruit Cocktail into a measuring jug. Set the fruit cocktail aside. Arrange the drained fruit evenly across the bottom of the prepared baking pan.
- Mix Dry Ingredients: In a separate mixing bowl, add the self-raising flour and caster sugar. Use a whisk or spoon to combine them well.
- Make Batter: To the dry ingredients, add the reserved fruit syrup, followed by the milk. Mix only until the ingredients are just combined and the batter is smooth. Do not overmix.
- Bake: Pour the batter gently and evenly over the fruit in the baking pan. Place in the preheated oven and bake immediately for 30-35 minutes, or until the cake is golden on top and a skewer inserted into the centre comes out clean.
- Cool and Invert: Allow the cake to cool in the pan for 10 minutes. Place a wire cooling rack over the cake and, holding the rack and tin firmly together, carefully flip it over (invert it) onto the cooling rack.
- Release: Carefully remove the baking tin. Slowly and carefully peel off the baking paper. If any fruit pieces stick to the paper, use a small knife or spatula to gently release them back onto the pudding.
- Serve: Serve the pudding warm or at room temperature with cold whipped cream or vanilla ice cream.