168 fruit cake recipes

Fresh peach sauce with orange juice and nutmeg, thickened with cornstarch. A warm fruit topping for pancakes, waffles, ice cream, or pound cake.

Red and golden raspberries marinated in a honeyed raspberry puree. A simple, elegant fruit dessert or topping for ice cream and angel food cake.

Smooth apricot cream made by cooking canned fruit with flour and sugar, then folding in whipped cream for a light topping or cake filling.

Strained berry sauce with cognac, lemon zest, and cornstarch for a glossy, clear finish. A versatile dessert sauce for ice cream, fruit, or cake.

Baked apples and pears layered with buttered cake and topped with a peaked meringue. A classic British fruit dessert with warm spice and lemon.

Raspberry angel food cake with fresh berries folded directly into the whipped egg white batter. Light, fat-free, and bursting with pockets of fruit.

Buttery, sweet, sour, fruity, and nutty, you can find all these yumminess in this apple tea cake. Feel free to use other fruits to replace apples.

Orange-ginger dip with cream cheese, sour cream, dried ginger, orange juice, and zest. A sweet, spiced fruit dip for apricots, chicken skewers, and pound cake cubes.

Velvety brandy sauce made in 5 minutes with butter, powdered sugar, and brandy extract. Drizzle over bread pudding, holiday cakes, or warm fruit desserts for an instant upgrade.

Angel food cake slices stuffed with chocolate chips, marshmallows, fruit preserves, or coconut, then grilled golden in a sandwich maker. A 15-minute dessert kids go wild for.

Slow cooker chocolate fondue made with almond chocolate bars, marshmallows, and whipping cream. Set it, stir occasionally, and keep it warm for hours of dipping fruit and cake.

Light plum or apricot tea cake made with egg whites, orange juice, and fructose instead of butter and sugar. A lower-fat fruit loaf that stays moist for days.

Gluten-free pear breakfast cake made with rice flour and cornstarch, topped with a crackly sugar bloom. Light, simple, and naturally gluten-free with tender fruit in every bite.

Sugar-free peach shortcake with juicy fresh peaches under a tender almond-cinnamon cake, then flipped to show off a glossy fruit top. Light dessert sweetened without refined sugar.

Soft, cake-like apricot cookies with jewel-toned jam centers that bake up tender and light. Chopped dried apricots in the dough add chewy bits of fruit throughout each cookie.

Prune puree: a low-fat baking substitute made from blended pitted prunes with fruit juice and lecithin. Replace butter or oil in brownies, cakes, and muffins with richer, moister results.