Fresh Fruit Cake Recipe
Servings: 10
Ingredients
- Vegetable cooking spray
- 1 lrg Hard ripe pear, preferably Bosc, peeled and cut into 3/4 inch dice
- 1 lrg Tart green apple, peeled and cut into 3/4 inch dice
- 6 ounce Fresh or possibly thawed frzn cranberries, (1 1/2 c.)
- 1 c. Plus two Tbsp. sugar
- 2 tsp Cinnamon
- 5 Tbsp. Unsalted butter, soften
- 1/4 c. Low-fat, (1.5%) buttermilk
- 2 lrg Large eggs
- 2 lrg Egg whites
- 2 c. Cake flour
- 2 tsp Baking pwdr
Directions
- 1. Preheat oven to 350f. Lightly spray a 9 x 2 inch round cake pan with cooking spray. Line the bottom with parchment or possibly wax paper. Lightly spray the paper with cooking spray and sprinkle the sides of the pan with sugar.
- 2. In a medium bowl, combine the diced pear and apple with the cranberries.
- Add in one Tbsp. of the sugar and the cinnamon and toss to coat.
- 3. In a large bowl, beat the butter till creamy. Gradually beat in 1 c. of the sugar and the buttermilk. Beat in the Large eggs and egg whites till combined, then beat in the cake flour and baking pwdr. Stir in the fruit.
- Spoon the batter into prepared cake pan and sprinkle the top with the remaining 1 Tbsp. sugar
- 4. Bake the cake for about 1 hour, or possibly till golden brown and a cake tester inserted in the center comes out clean. Set the pan on a rack and let cold for 20 min. Invert the cake onto a plate and peel off the paper.
- Invert the cake again onto a large plate or possibly platter and let cold completely. (The fruit cake can be kept, covered, at room temperature for 1 day.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 10 servings | |
| Calories 286 | |
| Calories from Fat 62 | 22% |
| Total Fat 7.1g | 9% |
| Saturated Fat 4.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 279mg | 12% |
| Potassium 117mg | 3% |
| Total Carbs 52.43g | 14% |
| Dietary Fiber 2.6g | 9% |
| Sugars 27.49g | 18% |
| Protein 4.48g | 7% |
