FRUIT CAKE WITH FRESH FRUIT RECIPES
FRESH FRUIT CAKE RECIPE - AUSTRALIAN.FOOD.COM
Another recipe published by a favourite of mine " Jeremy Vincent ". This cake is a great way to use fresh fruit in your baking during the summer period when the fruit is cheap & plentiful . You can stay simple and use only one kind of fruit or mix different fruits together for a fruit salad effect. Before using the fruit in the batter it may be necessary to drain any excess juice from the fruit, before adding the fruit to the batter and also some fruits will benefit from a light sprinkling of lemon juice to stop browning while waiting to be incorporated into the the cake batter. Serve this cake accompanied with whipped cream or a scoop or two of vanilla ice-cream, adn I am sure you will love it.
Total Time 1 hours 15 minutes
Prep Time 25 minutes
Cook Time 50 minutes
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT the oven to 180°C.
- Butter a 23cm cake tin, preferably one with a removable base, and sprinkle with the dried breadcrumbs.
- Dust off excess crumbs and set tin aside.
- Cream the butter and sugar together, add the eggs one at a time, beating well after each addition to incorporate the ingredients.
- Sift in the flour and baking powder together and with a wooden spoon mix the dry ingredients into the creamed mixture with the milk and vanilla paste (and almond extract if using), stirring only enough to incorporate.
- Spoon half the batter into the tin and carefully spoon in the fresh fruit on top of the batter. Then spoon the second half of the batter over the fruit. Don't worry if the batter does not completely cover the fruit. During the cooking process, it will spread and the fruit will be encased in the cake.
- Bake in a pre-heated 180C oven for 50 minutes or until a skewer inserted into the cake comes out clean.
- Remove the cake from the oven and stand for 10 minutes before releasing the sides of the cake tin.
- Serve warm or at room temperature, dusted with icing sugar.
Nutrition Facts : Calories 388.9, FatContent 19.7, SaturatedFatContent 11.6, CholesterolContent 138.2, SodiumContent 730.5, CarbohydrateContent 46.5, FiberContent 0.9, SugarContent 21.1, ProteinContent 6.8
FRESH FRUIT CAKE RECIPE - DIANA STURGIS | FOOD & WINE
The inspiration for this cake comes from Diana Sturgis's mother-in-law's German apple kuchen and a fruit cake I once tasted made by the wonderful baker Jim Dodge. Beautiful Desserts
Provided by Diana Sturgis
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°. Lightly spray a 9-by-2-inch round cake pan with cooking spray. Line the bottom with parchment or wax paper. Lightly spray the paper with cooking spray and sprinkle the sides of the pan with sugar.
- In a medium bowl, combine the diced pear and apple with the cranberries. Add 1 tablespoon of the sugar and the cinnamon and toss to coat.
- In a large bowl, beat the butter until creamy. Gradually beat in 1 cup of the sugar and the buttermilk. Beat in the eggs and egg whites until combined, then beat in the cake flour and baking powder. Stir in the fruit. Spoon the batter into the prepared cake pan and sprinkle the top with the remaining 1 tablespoon sugar.
- Bake the cake for about 1 hour, or until golden and a cake tester inserted in the center comes out clean. Set the pan on a rack and let cool for 20 minutes. Invert the cake onto a plate and peel off the paper. Invert the cake again onto a large plate or platter and let cool completely. (The fruit cake can be kept, covered, at room temperature for 1 day.)
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This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. —Allene Spence, Delbarton, West Virginia
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