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Fruit Layer Cake

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.

Ingredients

  • 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

Ingredients, Filling:

  • 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

Ingredients, Frosting:

  • 1 cup sugar
  • 1/3 cup water
  • 2 egg whites Use 2 ounce/ 60 grams size eggs.

Instructions

  • 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.

Frosting:

  • 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.