Category: 2. Fruit Cakes

Ingredients:

FOR LEMON CAKE:

• 1 cup unsalted butter, softened
• 1 cup white granulated sugar
• 2 teaspoons lemon extract
• 4 large eggs
• 1 cup milk
• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• zest from 2 large lemons

For Lemon Curd:

• 2/3 cup freshly-squeezed lemon juice
• 2 eggs
• 4 egg yolks
• 1 cup white granulated sugar
• 1/2 cup unsalted butter
• 1 tsp vanilla extract

FOR MOUSSE:

• 3 cups heavy cream, chilled
• 1 1/2 cups confectioner’s sugar
• 1 tsp lemon extract
• yellow food coloring; optional
• 4 tsp unflavored gelatin
• 2 tbsp water

FOR JELLO:

• 3 oz package lemon jello
• 1/2 cup boiling water
• 1/2 cup ice

Instructions:

1. Preheat the oven to 350/177C. This recipe will make a three-layer cake using 8-inch cake pans and a two-layer cake using 9-inch cake pans. Line the pans with parchment paper and spray the sides with a baking spray.
2. Prepare the lemon cake: In a large mixing bowl, beat together softened butter, sugar and lemon extract for a few minutes until fluffy. Add the eggs and beat again until creamy and smooth, about 2 to 3 minutes. Next, pour in the milk but don’t mix it in yet (I recommend using warm milk). In a separate bowl, combine all the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the cake batter and whisk in the dry ingredients and milk by hand to avoid over-mixing the batter. Add the lemon zest last and fold it in gently.
3. Divide the cake batter evenly between the prepared pans. Bake in preheated oven for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool completely on a wire rack, then use a long, serrated knife to level off the tops. Place the cake layers into the freezer for faster cooling.
4. While the cake layers are baking, prepare the lemon curd. Juice approximately 4 to 5 large lemons over a fine mesh strainer set up over a glass bowl or large measuring cup. Double strain the juice for smoothest lemon curd. Set juice aside. In a small stainless steel pot, combine the eggs, egg yolks and sugar. Whisk vigorously for 3 to 4 minutes, until the mixture is thick and more pale in color; it should ribbon off the whisk. Add the lemon juice and whisk to combine.
5. Cook the lemon curd over medium-low heat, stirring constantly along the bottom of the pan with a rubber spatula. Cook for 4 to 5 minutes, until the curd thickens and starts to bubble lightly. Remove from heat immediately. Add the unsalted butter and vanilla and whisk until the butter is completely melted, then cover the lemon curd. Allow the lemon filling to cool slightly, then place into the refrigerator. Place into the freezer to cool faster.
6. Once the lemon curd and lemon cake layers are COMPLETELY cooled, prepare the mousse. Pour the chilled heavy cream into a large mixer bowl and add the sugar and lemon extract. Whisk on high speed for 3 to 4 minutes, until stiff peaks form. Reserve approximately 1 cup of the resulting whipped cream for garnishing the top. Add the chilled lemon curd to the whipped cream; reserve 1/2 cup of the lemon curd for spreading onto the cake layers. Whisk on medium speed for about 1 minute.
7. Prepare the gelatin: place the unflavored gelatin and water into a small bowl and stir to combine. Microwave the gelatin for 30 to 40 seconds, stirring often, until the gelatin is completely dissolved. With the mixer running on medium speed, pour the HOT gelatin into the mousse. Do not wait for the gelatin to cool; it will form clumps! Mix the mousse for another minute on medium speed until the mousse is uniform and smooth. Watch my video recipe to see how it’s done.
8. To assemble the cake: line the sides of an 8-inch or 9-inch (depending on the size of your cake layers) with an acetate cake collar (link in post). A double layer of foil will work in a pinch. Make sure to the acetate collar overlaps a few inches to prevent the jello from pouring out! Spread a few tablespoons of the reserved lemon curd onto each cake layer. Place the first cake layer into the springform pan, then add 3 cups of the mousse. Spread it evenly to the edges with a spoon, then add the second layer. Repeat this process again, leveling the top layer of mousse as much as possible. Place the cake into the refrigerator to chill for 1 hour.
9. Prepare the lemon jello topping: in a measuring cup or small bowl, combine the flavored gelatin with 1/2 cup boiling water (this is half the recommended amount) and stir for a few minutes until the gelatin is completely dissolved. If needed, microwave the mixture for 30 seconds to dissolve completely. Add 1/2 cup ice cubes to cool the jello down. The mixture needs to be cool before pouring over the mousse. After the mousse cake has set for 1 hour, gently pour the jello over the top.
10. Refrigerate the lemon cake for an additional 6 to 8 hours, or overnight. When ready to enjoy, remove the springform and use a cake spatula to transfer the cake onto a stand. Remove the plastic acetate when ready to serve. Add dollops of the reserved whipped cream on top; I used an open French star tip #4. To prevent the cake from drying out, keep it wrapped in the plastic cake collar while refrigerated.

Ingredients:

For the Easy Sponge Cake:

• 6 large eggs, room temp
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 tsp baking powder

For the Mango Cake Filling/ Topping:

• 1 lb fresh mangos, (2 medium) peeled and thinly sliced into strips
• 1 lb fresh mangos, (2 medium) 1 1/2 cups puréed
• 1 to 4 Tbsp sugar, if needed

For the Cream Cheese Frosting:

• 16 oz cream cheese, 2 packages, softened
• 1 cup unsalted butter, (16 Tbsp), softened
• 2 1/2 cups powdered sugar
• 2 tsp vanilla extract

Instructions:

Prep: Pre-heat oven to 350˚F. Line the bottoms of two 9″ cake pans with parchment (do not grease).

1. In the bowl of a stand mixer fitted with whisk, beat 6 eggs on high speed 1 min until foamy. Gradually add 1 cup sugar then continue beating on high for 8 min. It will be whipped and forming thick ribbons when you pull up the whisk.*
2. In a separate bowl, whisk together 1 cup flour and 1/2 tsp baking powder.
3. Sift flour into batter 1/3 at a time, folding between each addition, just until no flour streaks remain. Scrape from the bottom to catch any hidden flour pockets. Divide evenly between prepared cake pans and bake at 350˚F for 23-28 min (my oven takes 25 min). Tops should be golden brown and spring back when poked lightly.
4. Run a knife or thin spatula around edges to loosen and invert onto wire rack. Peel back parchment paper right away and let cakes cool right-side-up to room temp before cutting them in half.

How to Make Cream Cheese Frosting:

1. In the bowl of a stand mixer fitted with whisk attachment, combine 16 oz cream cheese, 1 cup butter, 2 1/2 cups powdered sugar and 2 tsp vanilla. Beat on low to combine then increase to high and beat 5-6 mins, scraping down the bowl as needed. Frosting should be whipped, soft and spreadable. Transfer 1 cup frosting to piping bag fitted with large open star tip and refrigerate until ready to use for the topping.

How to Cut Mango:

1. A mango has one long, flat seed in the center of the fruit that goes from stem to nose. Slice off the sides around the seeds of all 4 whole mangos resulting in 8 halves. Set aside 4 halves – you will need them to decorate the top. Dice remaining 4 halves and scoop them out of their skin then transfer these to a blender and process until puréed. Taste the mango purée and add sugar to taste if needed.

How to Assemble the Mango Cake:

1. Place the first sliced cake layer on a platter and spread with 1/2 cup mango purée. On the second cake layer, spread 1/2 cup frosting and place it frosting-side-down on the first layer so the cream and mango are hugging. Repeat with remaining layers then cover top and sides with remaining frosting. Pipe reserved frosting around the top border of your cake.
2. Peel and thinly slice 4 reserved mango halves, cutting some strips long way and some wide. Layer mango slices in rings around the cake, starting with the longest pieces and overlapping each piece slightly until only a 1/2″ space is left in the center. Roll a long thin strip of mango into a coil and place it in the center. Cake can be served right away or refrigerated 2 hours for easier slicing. It keeps well covered and refrigerated up to 3 days.

Ingredients:

Sponge Cake:

• 6 large eggs
• 1 cup white granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking powder

Vanilla Pastry Cream:

• 1 1/2 cups whole milk
• 1 tablespoon all-purpose flour
• 3 large egg yolks
• 1/3 cup white granulated sugar
• 2 tbsp corn starch
• 2 tbsp water
• 1/2 cup unsalted butter
• 1 tsp vanilla extract
• 8 oz cream cheese or mascarpone, softened
• 2 cups heavy cream, chilled
• 1 cup confectioner’s sugar
• 1 tbsp raspberry liqueur
• 2 1/2 tsp unflavored gelatin, 1 packet
• 2 tbsp water

For Cake:

• ½ to 3/4 cup raspberry liqueur
• ½ cup raspberry preserves
• 4 to 5 cups fresh raspberries
• 24 ladyfinger cookies

Instructions:

For Vanilla Sponge Cake Layers:

1. The sponge cake layers and the vanilla pastry cream need to cool completely before being used to assemble the cake. They can be prepared the night before. For the sponge cake, line two, 8-inch (20-cm) cake pans with parchment paper; do not grease the sides. Preheat the oven to 350F/177C. If you don’t want a super tall cake, prepare this cake recipe as a two-layer, 10-inch cake.
2. Place the eggs, sugar and vanilla into a mixer bowl and whisk on high speed for 7 to 9 minutes, until the eggs are thick, pale and voluminous. In a separate bowl, combine the dry ingredients: flour and baking powder. Once the eggs are ready, sift the dry ingredients into the eggs in small increments or one-third at a time. Using a spatula, fold the flour gently but thoroughly into the eggs, mixing from the bottom of the mixing bowl.
3. Divide the cake batter evenly between the prepared pans. Bake in the preheated oven for 20 to 22 minutes, or until the top of the cake turns a rich, golden-brown color. Immediately after removing the cake from the oven, run a knife along the edge of the pan to release the cake. This will allow it stay level as it cools. Allow the cake layers to cool completely on a wire rack.

Making the Vanilla Pastry Cream:

1. For the vanilla pastry cream: Place the milk into a medium-sized saucepan and whisk the flour in until no clumps remain. Cook the milk over medium-low heat for approximately 5 minutes, until the milk is steaming hot but not boiling. Meanwhile, in a separate bowl, whisk the eggs and sugar together for a few minutes until the mixture is thick and pale. If the mixture is too thick, add 1 teaspoon of water. In a small ramekin, combine the cornstarch and water, then add this slurry to the egg yolk mixture and whisk briefly.
2. Slowly temper the hot milk into the egg yolk mixture, whisking for about 30 seconds in between additions. Once the two mixtures have been combined together, pour it back into the saucepan. Cook the custard over medium heat, running a rubber spatula along the bottom the entire time to keep the custard from burning. Cook for 4 to 5 minutes, until a thick pudding forms. It should hold its shape on the back of a spoon. If any clumps form, give the custard a quick whisk. Remove the custard from the heat and add the butter and vanilla, then whisk until the butter is completely melted. Cover the custard with a lid or plastic wrap and cool completely in the refrigerator.

Making the Tiramisu Filling:

1. For the tiramisu filling: once the custard is cooled, prepare the filling. Place the softened cream cheese or mascarpone into a large mixing bowl and whisk for a few minutes until it’s smooth and creamy. Next, add in the confectioner’s sugar, raspberry liqueur and heavy cream. Whisk for 4 to 5 minutes until stiff peaks form. In a small ramekin, combine the gelatin and water and stir until well combined. Microwave the gelatin for about 30 seconds, until it’s dissolved. The mixture will be hot! Do not wait for the gelatin to cool!! Add the hot gelatin into the whipped cream and whisk for about 30 seconds.
2. Start adding the chilled custard, about 1 cup at a time, and fold gently but thoroughly after each addition, keeping the whipped cream fluffy.

Assembling the Cake:

1. To assemble the cake, line the sides of a springform pan with an acetate cake collar or foil. Split each sponge cake layer in half using a sharp serrated knife, creating 4 layers total. Drop the first sponge cake layer into the bottom of the pan and soak it lightly with raspberry liqueur. Next, add a few tablespoons of raspberry preserves and spread evenly to the edges. Add about 1 cup (240 ml) of the tiramisu filling, spreading it evenly to the edges. Next, add a layer of fresh raspberries, about 25 to 30 per layer. Add more cream over the raspberries to seal them in. Watch my video recipe to see how I put the cake together!
2. Top the raspberry layer with the next sponge cake and repeat the process. For the final layer, first soak the cake lightly with liqueur, then invert onto the top. Add the remaining cream on top and garnish with a layer of fresh raspberries.
3. Refrigerate the cake overnight to allow the filling to set. When ready to enjoy, unlock the springform pan and transfer the cake onto a stand. Watch my video recipe to see how I do it. Remove the plastic wrap and garnish the sides of the cake with ladyfinger cookies. If desired, wrap the cake with a ribbon for additional garnish.

Nutrition

Calories: 684kcal | Carbohydrates: 72g | Protein: 11g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 276mg | Sodium: 149mg | Potassium: 162mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1440IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg

Ingredients:

• 1 15.25 oz. yellow cake mix
• 1 3.4 oz package instant lemon pudding
• 1 c. water
• 1 c. canola oil
• 4 large eggs
• 2 tbsp. key lime or regular lime juice
• 5 drops green food color

GLAZE

• 1 c. confectioners’ sugar
• 2 tbsp. fresh lime juice

FROSTING

• 8 oz. cream cheese
• 1/4 c. (1/2 stick) unsalted butter (at room temperature)
• 2 c. confectioners’ sugar
• 1 tsp. lime zest
• 1 tsp. lime juice
• 3/4 c. vanilla wafers (lightly crushed)

Instructions:

1. Heat oven to 350 degrees F. Lightly coat a 9-by 13″ glass pan with cooking spray. In a large bowl, combine the cake mix, pudding, water, oil and eggs. Mix in the lime juice and food color until fully incorporated.
2. Transfer the batter to the prepared pans. Bake until set and a wooden pick inserted into the cake comes out clean, 40 to 45 minutes. Let the cake cool for 10 minutes, then use a fork to carefully poke several sets of holes into the cake.
3. Glaze: In a bowl, combine confectioners’ sugar and fresh lime juice. Slowly pour over the cake so that it seeps into the holes; let cool completely.
4. Frosting: Using an electric mixer, Beat cream cheese and butter with confectioners; sugar until smooth. Beat in lime zest and juice. Frost the cooled cake then sprinkle with vanilla wafers.

INGREDIENTS:

For the Cake Layers:

• 4 1/2 cups (508 grams) bleached cake flour
• 1 tablespoons baking powder
• 1 teaspoon kosher salt
• 1 1/2 cups (3 sticks, 339 ounces) unsalted butter, softened
• 2 cups (400 grams) granulated sugar
• 5 large eggs, at room temperature
• 3 large egg yolks, at room temperature
• 1 tablespoon vanilla extract
• 1 1/2 cups (369 grams) whole milk

For the Filling:

• Prepared strawberry pudding*, chilled
• Prepared pistachio pudding, chilled

For the Buttercream Frosting:

• 1 1/2 cups (3 sticks, 339 ounces) unsalted butter, at room temperature (about 70 degrees or so)
• 3 cups (360 grams) powdered sugar
• 2 teaspoons vanilla extract or vanilla bean paste
• 2 tablespoons whole milk, warm
• pinch of salt
• 1/4 cup dehydrated strawberry powder made from dehydrated strawberries in a spice grinder
• 1/3 cup very finely ground roasted salted pistachios

INSTRUCTIONS:

1. TO BAKE THE CAKE: Place a rack in the center and upper third of the oven and preheat oven to 350°F. Lightly grease three 9-inch round cake pans. I like to use nonstick baking spray that has a bit of flour in it. If you want even more insurance that your cakes will come out of the pans, line each cake pan bottom with a parchment paper round and lightly grease that too.
2. In a medium bowl whisk  together flour, baking powder, and salt.
3. In the bowl of a stand mixer or in a large bowl with electric hand beaters, cream together butter and sugar until light and fluffy, about 5 minutes.  Stop the mixer and scrape down the sides of the bowl occasionally.  Add eggs and egg yolks, one at a time, beating for 1 minute after each addition. Stop the mixer to scrape down the sides of the bowl. I know this seems like a lot of tedious mixing but this step really helps create a soft and tender cake crumb. Beat in vanilla.
4. Add half of the flour mixture to egg mixture beating on low speed. Stream in the milk with the mixer on low speed until just combined. The batter may look curdled.  That’s ok! Add the remaining half of flour mixture and beat on low speed until just combined. Increase the mixer to high speed and beat for 1 minute.
5. Divide batter evenly among the prepared cake pans.
6. Bake until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Allow the cake to cool in the pans for 10 minutes before inverting onto wire racks while they’re still warm. I like to wrap my cakes in plastic wrap while they’re still warm. Let them come to room temperature then refrigerate overnight.  
7. While the cake bakes and cools PREPARE THE PUDDING filling according to the package directions. I opted for instant pudding and chilled it for at least  30 minutes before using it in the cake. Also see notes below. 
8. TO MAKE THE BUTTERCREAM: In the bowl or a standing mixer fitted with a paddle attachment, mix the butter on low speed just to break it up and soften it around the bowl. Stop the mixer and press all of the butter out of the mixing paddle. Add the powdered sugar, salt, and vanilla and mix on low speed until just combined. 
9. As soon as the butter and powdered sugar are mixed, add the warm whole milk. Mix using the lowest speed for about 1 minute and increase the speed to high for 10 seconds, scrape down the sides of the bowl, and mix on low for another 10 seconds to complete the buttercream. Use a spatula to see if your frosting is a spreadable consistency, adding a splash more warm milk as you might need.
10. Divide the frosting between two bowls. Add strawberry powder and food coloring (if using) to one bowl and pistachio meal and food coloring (if using) to the second bowl. Stir to combine. Cover and leave at room temperature until ready to frost. 
11. TO ASSEMBLE THE CAKES:  When the cakes are thoroughly chilled, gently slice each layer in half horizontally, making 6 thin layers. I find that a serrated knife and rotating cake stand help in slicing even layers but see blog post for more tips. Set aside each cake layer. 
12. One option is to pipe frosting onto the outside edge of each cake layer to seal in the pudding. This is an optional step but is pictured above. If you’re going to pipe the edges, spoon about 1/2 – 2/3 cup of each frosting into disposable piping bags fitted with Wilton 10 tips (or something similar). Pipe the edge of half of the cake with strawberry frosting and the edge other edge of the cake with pistachio frosting. 
13. Spoon about 1/4-  1/3 cup of strawberry pudding across half of the layer cake (along the side you might have piped strawberry buttercream) and spoon an equal amount of pistachio pudding across the other half of the cake. See photos above for visuals. 
14. Place another cake layer atop the pudding and repeat the buttercream border / pudding process until you reach your final top cake layer. 
15. Use an offset spatula to spread strawberry buttercream across the top and sides of half of the cake,  repeating with pistachio buttercream on the other half. 
16. Top with fresh strawberries and chopped pistachios. Pipe borders if you’d like. Have a blast! Chill the cake for at least two hours before serving. This cake should be stored, wrapped in the refrigerator for up to 5 days.  

---

NOTES

* I’ve used Strawberry Cream Instant Pudding OR  I’ve used Vanilla Instant Pudding that I’ve added 1/3 cup of pureed fresh strawberries to along with a few drops of food coloring. 

Ingredients:

TOPPING:

• 565g/ 20 oz canned pineapple slices in juice
• 12 – 18+ maraschino cherries
• 60g/ 4 tbsp unsalted butter , melted
• 1/2 cup brown sugar

CAKE:

• 1 1/2 cups flour
• 1 tsp baking powder
• 1/4 tsp baking soda (sub 1 tsp baking powder)
• 1/4 tsp salt
• 1/3 cup milk , full or low-fat
• 1/4 cup pineapple juice , reserved from can (under Topping ingredients)
• 1/4 cup sour cream , full fat (sub plain yogurt)
• 1 tsp vanilla extract (or essence)
• 115g/ 1 stick butter , unsalted, softened (to 18C/64F, Note 3)
• 3/4 cup white sugar
• 2 large eggs , at room temperature (Note 4)
• Any leftover pineapple , chopped (Note 1)

Instructions

1. Preheat oven to 180°C/350°F (160°C fan).

PINEAPPLE DECORATIVE TOP:

1. Dry fruits: Line a tray with paper towels or a tea towel, then place pineapple and cherries on. Pat dry with paper towels.
2. Butter: Pour melted butter into a 23cm/9″ cake pan at least 5cm/2″ deep. (Not springform, as they’ll leak.) Brush butter up the sides.
3. Brown sugar: Sprinkle sugar over the base, roughly spreading it out (use the brush).
4. Arrange pineapple: Place one pineapple ring in the centre, then surround with either halved pineapple rings (as pictured), or whole ones.
5. Decorate with cherries as desired. Most people just put them in the middle of the pineapple rings.
6. Press cherries and pineapples down firmly so they are in direct contact with the base of the cake pan – so you get vibrant red and yellow colour pops at the end, not tarnished by caramel. (Note 5)

BATTER:

1. Flour Mixture: Whisk flour, baking powder, baking soda and salt in a bowl.
2. Milk Mixture: Whisk milk, sour cream, pineapple juice and vanilla in a 2nd bowl.
3. Cream butter and sugar: In a third (final!) bowl, beat the butter and sugar for 2 minutes on speed 7 (handheld mixer) until fluffy.
4. Eggs: Add eggs one at a time, beating for 20 seconds in between.
5. Add Flour Mixture then Milk Mixture, alternating: Add 1/3 of the Flour Mixture, then mix in using a rubber spatula. Add 1/2 the Milk Mixture, mix in. Add half the remaining Flour Mixture, mix. Add all the remaining Milk Mixture, mix. Then mix in the last of the Flour Mixture. Stir in the leftover pineapple pieces.
6. Fill pan: Spread batter over pineapple layer, smooth and level the surface.
7. Bake: Bake for 30 minutes. Remove, loosely cover with foil, then bake for a further 15 minutes until a toothpick inserted into the centre comes out clean.

TURNING OUT CAKE:

1. Cool 20 minutes: Remove cake from oven and leave inside pan to cool for 20 minutes.
2. Flip! Run a butter knife around the inner edge of the cake pan. Put a plate or serving platter over the cake, then flip. Tap base / shake pan gently then lift slowly. Voila!
3. Cool completely before serving.

Recipe Notes:

1. Pineapple slices – Be sure to get pineapple in juice, not syrup. Syrup is too sweet and also the cake batter calls for pineapple juice.

Cans: In Australia, the standard can sizes are 430g and 225g, so get one of each. Total 655g, which is more than needed. Chop up the leftover pineapple and add into the batter.

2. Maraschino cherries – Preserved, sweetened cherries commonly associated as a cocktail garnish! Find them at liquor stores or Harris Farms (Sydney/QLD). Glacé cherries also work!

3. Softened butter – Don’t let the butter get too soft and sloppy. This is a common error with cakes that call for butter and sugar to be creamed. Target 18C/64F for the butter. At this temperature, the butter is loose enough to be whipped, but you should not be left with a thick, shiny slick of grease on your finger when you poke it. If you get greasy fingers, this means the butter is too soft. The cake will not be as fluffy as intended, or the batter might split and be greasy.

If the butter is >20C/68F, I would chill the butter a bit before using.

4. Eggs – Eggs need to be at room temperature and not fridge-cold, to ensure it incorporates properly into the batter. A quick way to warm up fridge-cold eggs: Place eggs in a large bowl, cover with warm tap water (just warm, not hot) and leave for 5 minutes. Wipe dry (to avoid residual water dripping into bowl), then use per recipe.

Large eggs:  50 – 55g / 2 oz per egg is the industry standard of sizes sold as “large eggs” in Australia and the US. If your eggs are significantly larger or smaller in size, just weigh different eggs and use 200 – 220g / 8 oz in total (including shell) or 180 – 200g / 7.3 oz in total excluding shell (this is useful if you need to use a partial egg to make up the total required weight. Crack eggs, beat whites and yolks together, THEN pour into a bowl to measure out what you need).

5. Pressing the pineapple and cherries down firmly means their presentation side won’t be coated as much in brown caramel, letting the colours shine through more visibly.

6. Optional extra glossy shine for presentation purposes: Corn syrup (warmed), or apricot jam (warm, loosen slightly with water). Brush onto the pineapple and cherry surface after turning out cake.

7. Storage – Keeps in the fridge for at least 5 days. Be sure to bring to room temperature before serving. Nobody wants cold cake!

8. Nutrition per slice, assuming 12 slices.

Ingredients

Cake: 

• 2 sticks (1 cup) unsalted butter, at room temperature, plus more for greasing the pan
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/4 cups buttermilk, well shaken
• 2 teaspoons pure vanilla extract
• 2 cups sugar
• 3 large eggs, at room temperature, lightly beaten
• One 3-ounce box strawberry gelatin

Sweetened berries

• 2 pounds strawberries
• 3 tablespoons sugar

Topping

• 2 cups heavy cream, cold
• 1 tablespoon sugar
• 2 teaspoons pure vanilla extract

Instructions:

1. For the cake: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan.
2. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside.
3. Beat the sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the side of the bowl as needed. Slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, alternate beating in the flour mixture in three additions and the buttermilk mixture in two, starting and ending with the flour mixture. Scrape down the side of the bowl, and beat until the batter is well mixed. Spread into the prepared pan.
4. Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes, rotating the pan halfway through. Let cool in the pan for 30 minutes. Using a fork, poke holes in the top and all the way through the cake.
5. Bring 1 cup water to a boil, pour over the gelatin in a small bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator.
6. For the sweetened berries: While the cake chills, hull and quarter the strawberries. Toss with the granulated sugar in a medium bowl, and set aside until soft and juicy, about 1 hour.
7. For the topping: Remove the cake from the refrigerator. Whip the cream with the sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake, slice the cake and serve with the strawberries.

Ingredients

• ½ cup softened butter, plus 2 Tbsp.
• 3 cups Granny Smith apples, peeled and sliced (about 3 large apples)
• 1 cup sugar
• 2 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2/3 cup milk
• 2 teaspoons vanilla extract

Streusel Topping

• 1 ½ cups all-purpose flour
• 1 cup chopped pecans
• ½ cup melted butter
• ½ cup firmly packed light brown sugar
• ¼ cup granulated sugar
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon salt

Caramel Sauce

• 1 cup firmly packed light brown sugar
• ½ cup butter
• ¼ cup whipping cream
• ¼ cup honey

Directions

1. Preheat oven to 350°F. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add apples; sauté 5 minutes or until softened. Remove from heat; cool completely (about 30 minutes).
2. Meanwhile, prepare Streusel Topping and Caramel Sauce (see below).
3. Beat remaining ½ cup butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
4. Whisk together flour, baking powder, and salt; add flour mixture alternately to butter mixture with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
5. Pour batter into a greased and floured 9-inch springform pan; cover top of batter with apples. Drizzle with ½ cup Caramel Sauce (reserve the rest); sprinkle with Streusel Topping.
6. Bake at 350°F for 45 minutes. Cover loosely with aluminum foil to prevent excessive browning; bake 25 to 30 more minutes, or until center is set. (A wooden pick will not come out clean.) Cool in pan on a wire rack 30 minutes; remove sides of pan. Cool completely on wire rack (about 1 ½ hours). Drizzle top of cake with remaining ½ cup Caramel Sauce before serving.

Streusel Topping

1. Stir together flour, pecans, melted butter, brown sugar, granulated sugar, cinnamon, and salt until blended. Let stand 30 minutes or until firm enough to crumble into small pieces.

Caramel Sauce

1. Bring brown sugar, butter, whipping cream, and honey to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool 15 minutes before serving. Store in an airtight container in refrigerator up to 1 week. To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.

Ingredients

• 1 1/2 cups chopped pecans, divided
• 1 stick butter, melted
• 2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 large Granny Smith apples, peeled and cut into wedges
• Cream Cheese Frosting

Directions

1. Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Combine butter, sugar, eggs, and vanilla extract in a large bowl until blended. Combine flour, salt, cinnamon, baking soda and butter mixture, stirring until blended. Stir in apples and 1 cup pecans. Spread thick batter into a lightly greased 13- x 9-inch pan.
3. Bake at 350°F for 45 minutes. Remove from oven when a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack for 30-45 minutes. Spread frosting (your choice) on cake and sprinkle with remaining pecans.

Ingredients

Banana Cake

• cooking spray
• 2 ½ cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon table salt
• 2 cups granulated sugar
• 2 cups mashed banana (from 5 (6 oz.) bananas)
• 1 cup canola oil
• 3/4 cup plain whole Greek yogurt
• ¼ cup whole buttermilk
• 2 teaspoons vanilla extract
• 2 large eggs

Salted Banana Caramel Sauce

• 1 cup dark brown sugar
• ½ cup heavy cream
• ⅓ cup unsalted butter
• 3/4 teaspoon ground cinnamon
• ¼ teaspoon sea salt
• 1 ½ very ripe bananas, mashed
• 3/4 teaspoon vanilla bean paste or 1 1/2 vanilla beans
• 4 tablespoons dark rum (such as Meyer’s dark rum), divided
• 3 ripe bananas, sliced

Caramel Frosting

• 2 cups unsalted butter, softened
• 4 cups powdered sugar
• 1 cup salted banana caramel sauce

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray 3 (8-inch) round cake pans with cooking spray, and line bottoms with parchment.
2. Whisk together flour, baking soda, and salt in a large bowl. Whisk together sugar, 2 cups mashed banana, oil, yogurt, buttermilk, vanilla, and eggs in a second bowl until well blended; add to flour mixture and stir just until combined. Divide batter evenly between prepared pans.
3. Bake in the preheated oven until a toothpick is inserted and comes out clean, 25 to 30 minutes. Cool in pans on a wire rack for 10 minutes. Remove cakes from pans to a wire rack cool completely, about 1 to1 1/2 hours.
4. Meanwhile for the caramel sauce, combine sugar, cream, butter, cinnamon and salt in a small saucepan. Cook over medium heat, whisking constantly, until butter is melted and sugar is dissolved, about 2 minutes. Whisk in 1 1/2 mashed banana, vanilla bean paste, and 3 tablespoons of the rum and remove from heat.
5. Place sliced bananas in a small bowl and drizzle with 4 tablespoons of the caramel sauce and remaining 1 tablespoon rum; toss gently to coat. Cool remaining caramel sauce to room temperature, about 20 minutes.
6. For the caramel frosting, beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light in color, about 3 minutes. Gradually add powdered sugar, and beat on medium speed for about 3 minutes until light and fluffy. Add 1 cup of the salted banana caramel sauce, and beat on low speed until combined, about 1 minute. Transfer 1 cup frosting to a piping bag fitted with a #12 tip.
7. To assemble the cake, place 1 cake layer on a serving plate; spread with 2/3 cup Caramel Frosting. Using the piping bag to pipe a ring of Caramel Frosting around outer edge of cake layer on top of frosting. Spoon half of sliced banana mixture inside frosting ring and spread evenly. Top with second cake layer. Spread another 2/3 cup caramel frosting over second layer. Repeat with piping bag to pipe a ring of caramel frosting around outer edge of cake layer on top of frosting.
8. Spoon remaining sliced banana mixture inside frosting ring and spread evenly. Top with remaining cake layer. Spread remaining frosting on top and sides of cake and smooth. Use piping bag to decorate as desired. Slice and serve with remaining 3/4 cup caramel sauce.