Fresh Fruit Cake Dessert Recipe

From Dorothy McNett's Recipe Book.

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Fresh Fruit Cake Dessert

From Dorothy McNett's recipes at Use whatever fresh fruits that are in season, like strawberries, raspberries, blueberries, and or a combo. Champagne, too!!

1 cup unsalted butter
1 cup raw sugar
1/2 teaspoon semi-coarse sea salt
1/2 teaspoon nutmeg
1 teaspoon vanilla extract, or vanilla bean paste
4 eggs
2 cups all purpose unbleached flour

1/2 cup or more of lemon or lime curd (or jam or jelly)
1/4 - 1/2 cup sliced fresh berries (strawberries, raspberries, blueberries etc.)
2 - 3 tablespoons toasted hazelnuts, chopped
1/2 - 3/4 cup heavy whipping cream
more sliced berries for garnish

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.
Slice the cake into 2 or 3 layers lengthwise. Carefully spread each layer with lemon curd and then layer on some thinly sliced berries and sprinkle with chopped hazelnuts. Reassemble the cake. Whip the cream and spread over the top and sides Decorate with fresh berries. Slice and serve, or chill several hours for easier slicing. Garnish with more berries, etc. as desired.

Recipe created 1996-04-23.

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