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This peach fruit cake is super easy! I love how simple and easy it is to make using ingredients you may already have right at home including canned peaches! 

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. There is something about the combination of flavors… Everything happens to just balance out very nicely and the peaches are a great alternative to fresh fruits.

Easy Peach Fruit Cake

The syrup comes from the canned peaches to soak the cake layers making things easier. Give this easy cake recipe a try and don’t forget to comment and rate below:)

Frosting Substitute for fruit cake:

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.

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 Easy Fruit cake:

cake ingredientsHow to make Easy Fruit Cake:

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 Peach Fruit Cake

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Alyona's Cooking
This peach fruit cake is super easy! I love how simple and easy it is to make using ingredients you may already have right at home including canned peaches! 

Ingredients

Easy Peach Fruit Cake:

  • 6 eggs
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1/8 tsp baking powder

Frosting:

  • 2 cups heavy cream
  • 2 tbsp powdered sugar
  • 1/3 cup condensed milk
  • 3 oz room temp cream cheese

Fruit:

  • 1 15 oz can of peached slices
  • pecan nuts for garnish **opt

Instructions

  • Preheat the oven to 350 degrees F. Line a 15" by 10" baking sheet pan with parchment paper. Grease and lightly flour; set aside.
  • 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.
  • Add the flour & baking powder to the egg mixture and lightly fold into the eggs until fully incorporated.
  • Pour into the prepared pan and bake for 18-20 minutes. Remove and completely cool before frosting.
  • 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
  • Drain the canned peaches; reserving the liquid.
  • 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.
  • 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.
  • Place 1/2 of the frosting over the peaches and spread out to the edges leaving a little border on the sides.
  • 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.)
  • Garnish with some reserved peaches and crushed pecans or cookie crumbs** Opt.
  • Refrigerate overnight for best results.

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Leave a comment

2 comments

    • Jennifer Yanyuk

    Love this cake! This is my third time making it and everyone always seems to love it!

      • Alyona’s Cooking

      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!

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