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Two Moist Fruit Cake Recipes to Eat or Store in Your Freezer

By Edited Apr 11, 2015 0 2

Recipes for Cooking Moist Cakes

There is nothing worse than going to all the trouble of making your beautiful cake, then find it is too dry. I believe we leave them in the oven too long causing them to dry out and go hard.

Keep an eye on your cakes while cooking. If the recipe says thirty minutes, then test it with a skewer then. Also if you repeatedly use the same recipe and find it too dry, add a little extra oil the next time you cook it to avoid this problem.

Moist Cakes: Dice Dates and Ginger into small pieces

Moist Banana and Carrot Cake


  • 1 large carrot grated approx. 1 cup
  • 3 mashed ripe bananas
  • 5 tablespoons firm packed brown sugar
  • 2 eggs
  • ½ cup vegetable oil
  • 1 teaspoon each grated orange and lemon peel
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon bi-carbonate of soda

Optional: add chopped walnuts

Preparation and Method


Heat the oven to 180-200 degrees, and grease your cake tin


Place eggs, sugar and oil in mixing bowl of electric mixer for two minutes
Combine salt, flour, bicarbonate of soda and spice in small and add to sugar mix. Beat on slow and then slowly fold in the carrots, bananas and both rinds. (If using nuts include now)

Bake for thirty minutes, test with skewer inserted in centre of cake,  if skewer comes out clean it is done. Cool for ten minutes in tin then turn out onto wire cooling rack. Decorate with lemon butter icing or leave plain.

If you have plenty of bananas then use more, although you will need to reduce amount of liquids. I used 5 bananas in one of mine. Have fun experimenting with a basic recipe and substitute with other types of fruit.

I love banana cakes. The best time to make these is  when on special. Sometimes you can pick up a couple of kilos for $2. That is the time to make several, cut into smaller servings and store in the freezer for unexpected visitors. If you can buy your carrots on special you can even enjoy making these banana and carrot cakes.


Banana Cake cooked in Camp Oven on Gas Stove

We bought an abundance of bananas while  on Special we decided to cook a couple of cakes on my gas stove in our caravan.  We used the camp oven as in four years we have never used the oven in the caravan. Normally we love to cook over an open fire.  Although due to fire restrictions we did it in the van, although this was not as brown as would have liked.

Passion fruit Icing


  • 125 grams soft cream cheese
  • 25g grams coconut shredded
  • 80 grams Icing sugar
  • 2 tablespoons passion fruit pulp (complete with seeds)


Heat a non-stick pan over medium heat. Add your coconut and cook, stirring for about two minutes until toasted. Remove from heat. Beat together the cream cheese, icing sugar and passionfruit pulp in a large bowl until pale and creamy. Spread icing with flat knife and sprinkle on the coconut.

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If you enjoy going camping then this is the ideal way for cooking anything from stews, roasts and yes even cakes and scones.

And like I said above, if you camp during the fire season you can still use these to cook on top of your gas stove

Moist Date and Naked Ginger Cake

Naked Ginger and Date Cake

If you love Ginger then this cake recipe may interest you. My husband and I eat everything with ginger in it, whether in Jams, muesli, mixed fruit or anything at all.

Did you know that ginger is very good for you and healthy too?


  • 250 grams Dates Chopped
  • 100 grams Chopped Naked Ginger if you cannot find it, use glazed ginger)
  • 1 teaspoon Bi Carb Soda
  • 300 grams SR Flour
  • 150 grams Brown Sugar
  • 1 teaspoon Mixed Spice (you can add more, I did)
  • 1 tablespoon oil
  • 1 beaten egg
  • 1 cup Boling Water

Preparation and Method


Heat the oven to 180-200 degrees, and grease your cake tin.


Chop the Dates into rough pieces, Chop Naked Ginger into smaller pieces (do not cut too small as will taste stronger if larger, although size is up to your preference). Place these in small bowl then add bi-carb. Pour the boiling water into bowl and mix and leave to settle for ten minutes.

Mix the flour, sugar and spice into another bowl. Fold the ginger and dates mixture in, add the oil and beaten egg. Mix all ingredients together using a wooden spoon.

Pour into greased cake tin and bake in oven until skewer comes out clean, about forty-five minutes. Leave to cool, turn out on to wire cake rack.
Enjoy with a cup of coffee. You can cut this in half and freeze some. It may last a bit longer that way or you could cook double quantity, so you have a spare one in the freezer.

TIP: Save money and electricity by cooking other things while the oven is hot. I often cook a roast, sweets and cake or biscuits at the same time as this will save you money on the power bill. Did you know you can even cook on the bottom of your oven? I use this to cook rice puddings or finish off something needing a little extra time.

Inside the Moist Naked Ginger and Date Cake

If you look hard you can see pieces of ginger in this cake

Lemon Icing


  • 1 Teaspoon finely grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 190 grams icing sugar


Combine icing sugar and lemon rind in a bowl. Stir in lemon juice until forms a smooth paste. Spread over cake. (Optional) Sprinkle with chopped small ginger pieces or lemon rind.

Greasing the pan

NOTE: Do you have trouble with your cakes sticking on the bottom? I have tried many ways.

Sprinkle flour on the bottom, grease the base and sides of the cake tin, or add both.

I found the best way is to cut a piece of grease-proof paper to fit the base of your cake tin and then grease that and the sides of tin. By doing it this way I have not had a problem.

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If you have run out of ideas for cooking cakes, then here is something different to try. And yes they are yummy.


Oct 27, 2015 7:27am
I'm going to make that first recipe this weekend, I think - my son LOVES bananas, and it sounds delicious :)
Nov 3, 2015 12:48am
Thanks Monechetti, I am sure you will enjoy eating this, although I love ginger so prefer that one myself.
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