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Fresh Fruit Cake Dessert
From Dorothy McNett's recipes at www.dorothymcnett.com. Use whatever fresh fruits that are in season, like strawberries, raspberries, blueberries, and or a combo. Champagne, too!!
1 cup unsalted butter
Preheat oven to 325 degrees. Brush about 1/4 teaspoon olive oil into a 9 by 5 inch loaf pan and set it aside. In glass or ceramic batter bowl, soften the butter for about 30 seconds on half power in the microwave, adding another 30 seconds if needed but do not let it melt. Beat the softened butter with electric beater until light and fluffy and then gradually beat in the sugar, salt, nutmeg and vanilla. Now add the eggs, one at a time, beating well after each addition. The mixture sould be light and fluffy. Add the flour and just mix in. Scrape batter into the oiled pan. Bake 50 - 60 minutes or until the top is nicely browned and cake tests done when tapped with your finger. Remove from oven, place on a cooling rack and let it stand about 15 - 20 miinutes and then remove from the pan. Allow to cool completely.
Recipe created 1996-04-23.