Moist fruit cake

Ingredients for 1 servings:

• 250 g sugar
• 150 g oil
• 1 cup juice (multivitamin or orange juice)
• 4 eggs
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 350 g flour
• 1 tbsp baking powder
• Fruit from the can (e.g. apricots, tangerines, cherries, etc.)
• 500 ml juice (fruit juice) or water
• 2 Pkt. Cake glaze, clear
• possibly grease for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

biscuit substitute

Gradually mix all the batter ingredients in a bowl. Grease a large baking sheet or line it with parchment paper. Spread the batter on the batter. Bake in a preheated oven at 175°C (350°F) for about 20 minutes. Let cool thoroughly. Spread the drained fruit on the base. Prepare a glaze from the fruit juice and cake glaze according to the manufacturer’s instructions and spread it evenly over the fruit. Tip: The base can also be used as a substitute for sponge cake. For a round baking sheet, simply use half the batter ingredients.