Monday, August 29, 2011

Fruit Cakes

Fruit is always refreshing and are delicious in cakes. This cake recipe made with fruit in them will be the audience to please. Try Pineapple Chiffon an easy and delicious cake. The cake is made with pineapple juice and filling / frosting with crushed pineapple. The Peach Pudding Cake is a completely different type of cake and is baked with fresh peaches 6th Both are delicious!

Pineapple chiffon CAKE

2 1 / 4 cup cake flour term
1 1 / 2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 / 2 cup canola oil
5 egg yolks
3 / 4 cup unsweetened pineapple juice
Protein 1 cup (about 8 eggs)
1 / 2 teaspoon cream of tartar

Topping:

2 cups whipping cream
1 can (20-ounce) can crushed pineapple, well drained

Sift the flour, sugar, baking powder and salt. Make a well in center of flour mixture and add in this order, oil, egg yolks, and pineapple juice. Whisk until smooth. In a large bowl, beat egg whites and cream of tartar until very stiff peaks form. Pour batter into a thin stream of all protein surface, fold gently. Bake in an ungreased 10-inch tube pan at 350 degrees for 60 minutes. Invert pan. Let the cake cool. Remove from pan and split into two layers. Fill and frost with topping mixture.

Make topping: Whip the cream until stiff creamy. Fold crushed pineapple. Use to fill and frost the chiffon cake.

PEACH CAKE Pudding

6 ripe peaches, peeled and halved
2 teaspoons brown sugar
1 / 2 teaspoon vanilla extract
1 / 4 cup water
8 tablespoons butter, softened
1 / 2 cup sugar
2 eggs
1 cup self-rising flour
1 / 4 teaspoon salt

Preheat oven to 350 degrees. Butter and flour a 9-inch light round cake pan, set aside.

In a large skillet, place peaches cut down. Add the brown sugar, vanilla and water. Simmer the mixture for 5 minutes. Let the mixture cool.

In a large bowl using an electric mixer on medium speed combine butter and sugar until well blended. Add eggs to sugar and beat until light and fluffy. Add the flour, salt and boiled syrup, peaches, stirring until well blended. Add peaches, cut down in greased pan. Top of peaches to the batter mixture. Bake at 350 degrees for 35-40 minutes or until golden in color and a wooden toothpick inserted in center comes out clean. After the cake cools, sprinkle with powdered sugar if desired.

Enjoy!




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