Apricot/ Blueberry/Peach Libuse Cake Recipe

Hello everyone,

I call this cake Libuse Cake, after my aunt who gave me this super simple recipe, and who also raised me as my parents came to Australia when I was 2 and because of the communist regime in Czech, could not get me here until I was almost 16 and a half.  This is my favourite cake because you can put different fruit inside like apricots, blueberries and peaches (they are my favourites), it is very easy to make and it’s yummy and not too heavy.

I adjusted the sugar to healthier options, however, you can use 200g of sugar instead of evaporated cane juice or molasses, or you can use one or the other or substitute it with something else as well.

This is my secret recipe and you are not allowed to publish it anywhere else, you are welcome to use it and share this page. Thank you!


Libuse Cake:

Organic unbleached self-raising flower   200g

Evaporated Organic Cane Juice           100g

Natural unrefined molasses                 100g

4 organic eggs

5 spoons of hot water


Organic Icing sugar


Mix everything with an electric mixer,  and add flower last after everything else has been mixed.   Then pour into a form which I 1st line with baking paper, so it should be only around 1 -2cm high, and then add fruit of your choice. I use either can of apricots or peaches or organic frozen blueberries, but you can get creative and add other fruit as well.  So if you use a can of apricots, drain the juice 1st and then spread the fruit evenly over the cake, and the fruit will sink in.

Then bake at 200 – 210 degrees Celsius for about 40 minutes depending on your own.  I put the knife in the middle and if the knife comes out clean, it’s ready, if some doe still sticking to it, it needs a little more baking.

When done, turn off the oven and open the door and let it sit for another 5 -10 minutes. Then take it out, add organic icing sugar on top and cut it into slices and you are done, very easy.



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