Two Ingredient Fruit Salad Cake
This two ingredient fruit salad cake recipe has only two ingredients ridiculous easy, plus it is dairy-free and egg-free for all to enjoy!
You can make Fruit Salad Cake into muffins if you wish. Many people complained that when they made this recipe that the bottom was soggy – that is an issue.
So the solution is once the cake or muffins have finished cooking, flip the muffin or cake upside down (whack it on a plate or similar) – and let it sit in the oven another few minutes.
Method
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Preheat oven to 200 degrees.
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Mix together the two ingredients.
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Cook at 200 degrees for 45 minutes or until slightly brown on top.
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Delicious served with cream and ice cream or with orange icing as a cake.
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2 cups of self raising flour
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1 cup of sugar
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This cake mix can be converted into 24 mini muffins or 12 normal muffins!
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Just pour them into the muffin pans of your choice.
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Cook in a 200 degrees C oven for 15 to 20 minutes.
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If the bottom is a bit soggy, flip the cake upside down and place back in the switched off oven for a few minutes - it will get rid of the sogginess
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Yes you can use Fruit Salad in juice, but it will be soggier - so use the above tip to fix it.
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For something a bit different, use a chocolate cake mix and add a tin of raspberries or cherries in the syrup - instead Black Forest Cake!
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Sprinkle with a bit of icing sugar to finish!
