Chunky Fruit Cake Recipe

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Ingredients:

For the cake:

For the Maple Cream Frosting:

Instructions:

1. Preheat the oven to 180°C/gas. Spray two 9 x 2-inch (23 x 5 cm) round cake pans with a light coating of nonstick cooking spray. Line the bases with baking paper.

2. For the cake, combine the oil, eggs, and vanilla in a large bowl. Using a hand mixer, beat ingredients on medium speed for 1-2 minutes until mixture is smooth and slightly fluffy.

3. In a medium bowl, whisk together the flour, granulated sugar, baking soda, salt, cinnamon, and ginger. Add one third of the flour mixture to the oil mixture at a time and mix with a hand mixer on medium speed. The dough will turn a dark golden brown color and have a thick, cookie-dough-like consistency. Scrape any excess batter from the hand mixer into the bowl and switch to a wooden spoon.

4. Using a little effort, add pears until evenly distributed. Then stir in the apples until they are evenly distributed. Finally, combine the dates until they are evenly distributed. The moisture from the raw fruit melts the cake batter when mixed. Pour the same amount of batter into the cake pans and smooth the batter with the offset spatula.

5. Place the pans in the center of the oven and bake for 55-60 minutes or until a toothpick inserted in the center releases just a few crumbs. Remove the pans from the oven and place them on a wire rack to cool completely.

6. Meanwhile, make the maple cream frosting. In a large bowl, using a hand mixer, beat the cream cheese on medium speed until silky smooth, 2 to 3 minutes. Beat maple syrup, vanilla, and powdered sugar on low speed until frosting begins to thicken, 2 to 3 minutes. Increase speed to medium and beat frosting for 30 seconds. Scrape down the sides and bottom of the bowl with a rubber spatula. Slowly pour the cream into the frosting, beating on medium speed to achieve a spreadable consistency.

7. To assemble the cake, carefully unmold the cake layers from their molds and remove the baking paper from the bottom of the cakes. Place a pie crust on a serving plate and spread the maple cream thick or thin to taste. Carefully place the second cake layer on top of the frosting and dust lightly with icing sugar before serving.

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