Fruit Layer Cake is simply two round sponge cakes with a fruity filling and a light, snow effect, frosting (icing) on top. The filling is flexible because we all have different tastes, but for the sake of simplicity this recipe is as I do it.
- 4 1/2 ounces (125g) softened butter
- 3/4 cup confectioners (caster) sugar (You can run ordinary white sugar through the processor if confectioners is unavailable)
- 1 tsp vanilla essence flavoring
- 2 eggs (2 ounce / 60 gram size)
- 1 1/2 cups (225 g) self-raising flour
- 1/2 cup milk
- 1 ounce (30 g) butter.
- 1/4 cup confectioners sugar
- 1 Tbsp brandy
- 1 Tbsp water
- 1 egg, lightly beaten
- 1/4 tsp of mixed spices
- 3/4 cup of chopped pecans and walnuts
- 1/2 cup chopped flaked coconut
- 1/2 cup chopped raisins
- 1/2 cup of chopped glace cherries
- 1 cup sugar
- 1/3 cup water
- 2 egg whites (Use 2 ounce/ 60 grams size eggs.)
I know that appears a lot of ingredients, but this fruit layer cake is simple and it will come together much easier if you have the ingredients measured out before you start mixing.
Pre-heat oven to moderate heat (350 to 375 F, 180-190 C or Gas Mark 4).
Grease 2 eight inch (20 cm) round cake pans. Line bases with baking paper.
Using an electric mixer, cream butter, vanilla essence, and sugar until light and fluffy; beat in eggs one at a time until fully blended.
Stir in sifted flour and milk in two batches. Spread mixture into both pans and bake in the pre-heated oven for approximately 30 minutes. (Note: Time will vary depending upon the efficiency of your oven. Your sponge cake is cooked when you can push a skewer into the middle and it pulls out clean.)
Turn out sponge cakes onto wire racks to cool.
While sponges cook and cool, there is ample time to make the filling as follows:
Combine butter, sugar, brandy and the water in a small saucepan, stir over low heat until the butter is melted and sugar dissolved. Bring to boil then boil rapidly, uncovered, for 1 minute without any stirring.
Remove from heat and gradually whisk in the egg until mixture slightly thickens. Transfer mixture to a bowl and mix in the remaining ingredients. Cover and refrigerate for a couple of hours until mixture holds its shape.
When filling is ready, place one cake on serving plate and spread filling evenly over the sponge cake, then top with the second sponge. Cover and refrigerate for a couple of hours. The frosting will be added just before serving.
Combine sugar and water in a small saucepan; stir over low heat, do not boil, until sugar dissolves. When sugar is dissolved bring to boil, uncovered and allow to boil rapidly for 3 – 5 minutes without stirring. (Syrup should reach 115 C on a candy thermometer if you use this method). The syrup should not change color.
While syrup is boiling, beat egg whites with electric mixer in a small bowl until it forms soft peaks.
Add syrup to egg whites in a thin stream while beating on medium speed. Beat until frosting reaches stiff peaks. Spread on cake and form peaks, like snowdrifts, using a spoon or fork.
Enjoy your Fruit Layer Cake.