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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Delicious way to use summer fruits. Although you can use frozen fruits, I like to use fresh summer fruit in this cake. My favorites are peaches, apricots and plums. Original recipe was printed in Bon Appetit (August, 1981). Ingredients:
2 cups flour (i use 1 cup white and 1 cup whole-wheat) |
1 1/2 cups sugar |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon salt |
3 eggs |
3/4 cup buttermilk |
1/2 cup oil |
2 teaspoons vanilla |
1 1/2 cups summer fruit, chopped and drained (apricots, nectarines, peaches and plums are good, use a mixture if possible) |
1 cup chopped nuts |
1 cup coconut |
1 cup raisins |
2/3 cup sugar |
1/3 cup buttermilk |
1/3 cup butter or 1/3 cup margarine |
2 tablespoons light corn syrup |
1/4 teaspoon baking soda |
1/2 teaspoon vanilla |
Directions:
1. To make cake: Preheat oven to 350-degrees F.
2. Grease and flour 9x13-inch pan.
3. Combine flour-salt in bowl.
4. Beat eggs-vanilla in large bowl.
5. Add flour mixture to egg mixture.
6. Stir in remaining ingredients (fruit-raisins).
7. Pour into prepared pan.
8. Bake for 40-45 minutes or toothpick comes out clean.
9. While cake is baking make glaze: Combine all glaze ingredients (sugar-baking soda) in large saucepan over medium heat.
10. Bring to boil and simmer for 5 minutes, stirring constantly.
11. Remove from heat.
12. Stir in vanilla.
13. When cake is done, remove from oven and poke entire surface of cake with a toothpick.
14. Pour glaze over hot cake slowly.
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