FRUIT FILLED CAKE RECIPES

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
• In large bowl, beat marshmallow creme, 1/2 cup softened butter, the vanilla and 2 teaspoons milk with spoon until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency. Place filling in decorating bag fitted with 1/2-inch round piping tip. Set aside.
• Carefully place cake top side down on cooling rack. Using melon baller, scoop out 10 1-inch holes about 2 inches deep, evenly spaced in circle around bottom of cake, reserving cut pieces. Pipe generous 2 tablespoons filling to fill each hole, or pipe until filling becomes level with bottom of cake. Place reserved pieces of cake over filling to cover. Place serving platter on bottom of cake, and turn over so cake is right side up.
• When ready to serve, sprinkle top of cake with 1 tablespoon powdered sugar. Loosely cover and refrigerate any remaining cake.

Steps:

• Soaking of Fruits
• I used a combination of sultanas, seedless raisins,currants & candied orange & lemon peel. I didn't chop the fruits & used it as such. You can use dried fruits of your choice. If you are using dates/apricots etc; chop it into small pieces & soak it. I soaked it for almost 1.5 months. Try to soak it for a minimum of 1 week, at least. Shake the jar of soaked fruits once in a while.
• Caramel Preparation:
• Combine 1/2 cup sugar & 1 tbsp water in a sauce pan. Heat it & let the sugar melt. When the color of the melted sugar becomes dark brown, remove the pan from fire & add 1/4 cup warm water to this. You need to be very careful at this stage since the water tends to splash & can cause burns. Bring it back to the heat & boil for a few more mins, 3-4 mins. Remove from fire & let it cool completely. You can prepare the caramel in advance & refrigerate it. Check out the caramel picture at Annita's place, if you want to get an idea about the colour.
• Spice Powder:
• Grind all the spices with a pinch of sugar, to a fine powder & keep aside.
• Cake Preparation:
• Preheat the oven @ 180 C for 10-15 mins, before baking.
• Drain the soaked fruits & keep aside. Retain 4 tbsp from the drained liquor. Toss the drained fruits in 1-2 tbsp of flour. (This will prevent the fruits from sinking to the bottom of the cake). Sift the plain flour with baking powder & baking soda. Powder the sugar & keep aside. Separate the yolks & white of the eggs. Beat egg whites till soft peaks form. Keep aside. Beat the egg yolks & add the softened butter to it. Beat it till it forms a smooth paste. Add powdered sugar to this, gradually. Beat after each addition. When it becomes smooth add vanilla essence & cooled caramel & spice powder & beat again. Add the sifted flour in 2 batches. Beat after each addition. Add jam & combine.
• Fold in the beaten egg whites in 2 parts & combine till no white streaks are visible. Fold in the soaked fruits & 4 tbsp of retained liquor. Grease the baking dish (refer notes) & line with baking paper. Pour the batter into the prepared tins. Bake in the pre heated oven for 40-45 mins or until the skewer inserted comes out clean. The baking time can vary depending on the oven & also the size of the tin used.
• Alcohol free version:
• Soak 3 cups of fruits in 1.5 cups of fresh orange juice. Leave it overnight @ room temp. The rest of the recipe is same.