Butter and Fruit Cake

Fruit cake is the ultimate holiday dessert. It’s a rich and sweet cake that you can be proud of and show off to your friends and family, even if they don't know it's actually sugar-free. This recipe will produce a moist, rich cake with a creamy dressing that balances the flavor and textures.

Butter and Fruit Cake


1 stick of butter (softened)

3 cups of flour 

2 cups sugar 

2 tsp of baking powder 

1 cup milk 

6 eggs 

pinch salt (more if desired) 

Fruit jam or nuts to garnish (optional)


Heat the oven to 350 degrees F and grease two 8-inch cake pans. In a roomy bowl, cream the softened butter with 2 cups of sugar for about 3 minutes until it is light and fluffy. 

Mix in the mashed bananas, the second cup of sugar, and the flour. Beat in the rest of the milk. Beat all the eggs to a frothy froth, add them to this mixture and stir until smooth. 

Pour into your prepared pans. Bake for about 25 to 30 minutes or until done (center will test done). When done, turn out onto racks to cool for 5 minutes then remove from pans and cool completely before cutting into slices. Pipe on your jam or fruit mixture if you like.


You can make this with carob for chocolate cake instead of vanilla or use white chocolate chips instead of plain ones for mint chocolate cake.

This recipe makes two 8-inch layers or an 8x11-inch sheet or a bundt cake. Enjoy!

Butter and Fruit Cake