A very easy fruity desert cake recipe made in New Zealand…
The fruity cake recipe comes from New Zealand cook Dame Alison Holst. I love her recipes, they are a great favourite for us Kiwis, so easy to follow and wonderful results.
This cake is going to be served a lot over the holidays, as fresh fruit has come into season at the berry farms near us in Havelock North.
Fruity Dessert Cake
Serves 6-8 people (depending on your slice size!)
¼ chopped walnuts, toasted almonds or toasted hazelnuts (I don’t add nuts as you never know who has allergies these days)
1 TBsp white or brown sugar
150g (5 oz) butter
1 Cup sugar
2 large eggs
1 tsp vanilla essence
1 ½ cups self-raising flour
1 tsp baking powder
1-2 cups cubed or sliced ripe, raw fruit*
½ cup berries (optional)
*Suitable fruit includes peaches, nectarines, plums, apples, pears, kiwifruit, strawberries, raspberries, blueberries, blackberries, boysenberries. Drained canned fruit may also be used.
First, choose whatever nuts complement the fruit you are using. Toast them lightly under a grill or in the over as it heats to 180 degreesC(350 degreesF), then chop finely, mix with the 1TBsp sugar and put aside.
Melt the butter in a microwave bowl or pot until just liquid. Add the second measure of sugar, the eggs and vanilla and beat until blended. Sieve the flour and baking powder onto the mixture, then add half the nut and sugar mixture.
Spread it evenly in a buttered or sprayed 23-25 cm (9-10 in) round (preferably loose-bottomed) cake tin.
Next, prepare the fruit, slicing it or cutting it into 2 cm ( ¾ in) chunks. Arrange the pieces, skin-side up, (I took the skin off for mine) in the batter. Sprinkle with berries then with the remaining nut topping.
Visit to apple orchard
We have so many orchards here, shots from a recent visit to my brother’s orchard.
Wattie’s canned boysenberries
I have made this recipe with different fruit and berries, but today I didn’t want to make a trip to the supermarket, (are you ever like me can’t face yet another trip to the supermarket?) so I used apples I already had and a can of Wattie’s boysenberries (these berries are often grown here in the area, canned by Wattie’s)
Bake at 180 degreeC (350 degree F) for about 45 minutes, until the cake mixture has risen round the fruit and browned lightly, and the centre springs back when pressed.
Finally serve it warm, cut into wedges, sprinkled with icing sugar, if you like, with a whipped cream, yogurt or ice cream. I actually do like it cold as well.
Thanks for reading my post! I hope you get a chance to try out this recipe – let me know if you do!