A fresh fruit cake is a delightful and visually stunning dessert that combines a light, airy sponge cake with a variety of colorful, fresh fruits. It’s perfect for any special occasion or a refreshing treat during the warmer months.
Ingredients:
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For the Fruit Topping:
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup kiwi, peeled and sliced
- 1 cup mango, peeled and sliced
- 1 cup raspberries
- Fresh mint leaves for garnish (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Prepare the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Cakes:
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Whipped Cream Frosting:
- In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Assemble the Cake:
- Place one of the cooled cake layers on a serving platter. Spread a layer of whipped cream frosting over the top.
- Arrange a layer of sliced strawberries, blueberries, kiwi, and mango on top of the whipped cream.
- Place the second cake layer on top and frost the entire cake with the remaining whipped cream.
- Decorate the top of the cake with more fresh fruit, arranging the strawberries, blueberries, kiwi, mango, and raspberries in a visually appealing pattern.
- Garnish with fresh mint leaves if desired.
- Chill and Serve:
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the whipped cream to set.
- Slice and serve the fresh fruit cake chilled.
Tips:
- Fruit Selection: Use a variety of fresh, seasonal fruits for the best flavor and presentation.
- Stability: If the whipped cream begins to soften, refrigerate the cake briefly to firm up the frosting.
- Storage: Store any leftovers in the refrigerator for up to 2 days.
Enjoy your beautiful and delicious fresh fruit cake, perfect for any festive occasion!
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