New Zealand Summer Fruit Cake Recipes

NEW ZEALAND SUMMER FRUIT CAKE

New Zealand Summer Fruit Cake image

This is a delicious cake that was presented on TV one breakfast show as a way of using up all those summer fruits that grow on the trees at the bottom of the garden. You can also used tinned fruit in the winter if you dont have any fresh fruit at hand. The top is just 2 cups of mixed summer fruits -eg apricots, peaches, blueberries, strawberries, raspberries, nectarines, bananas, etc -anything that you have at hand will do. Serve with whipped cream, yoghurt or icecream for an impressive dinner party delight. (this is similar to the other summer fruit cake recipe except this version has butter,less costly ingredients and an easier topping).

Provided by abfabmiriam

Categories Dessert

Time 1h10m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

Ingredients

1 1/4 cups self-raising flour
3/4 cup sugar
120 g butter, melted
1 teaspoon vanilla
2 eggs
410 g peaches, drained (or 2 cups sliced apricots or peaches or plums or 2 cups seasonal fruit or frozen berries, slices of )
2 tablespoons sugar
1 tablespoon cinnamon

Steps:

Blend the flour and sugar together. Add the melted butter, vanilla and eggs. Pour the mixture into a greased, loose-bottomed 24cm cake tin.
Place the fruit on top of the cake, piling it up and pressing down a little. Sprinkle with cinnamon and sugar and bake 180C classic bake for 1 hour.
*You can substitute the seasonal fruit for another can of drained fruit, such as pears, if desired. Serve warm with a mixture of whipped cream and unsweetened plain yoghurt.
** You can cream the softened butter and sugar if desired and add eggs/vanilla and then dry ingredients - it takes a little longer but does produce a slightly better result - just depends on time and inclination!

Nutrition Facts : Calories 217.9, Fat 9.2, SaturatedFat 5.4, Cholesterol 52.4, Sodium 248.4, Carbohydrate 32.1, Fiber 1.8, Sugar 21, Protein 3.1

SUMMER FRUIT CAKE

Summer Fruit Cake image

Delicious way to use summer fruits. Although you can use frozen fruits, I like to use fresh summer fruit in this cake. My favorites are peaches, apricots and plums. Original recipe was printed in Bon Appetit (August, 1981).

Provided by ellie_

Categories Dessert

Time 1h

Yield 1 9x13 inch cake, 10-12 serving(s)

Number Of Ingredients 19

Ingredients

2 cups flour (I use 1 cup white and 1 cup whole-wheat)
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup buttermilk
1/2 cup oil
2 teaspoons vanilla
1 1/2 cups summer fruit, chopped and drained (apricots, nectarines, peaches and plums are good, use a mixture if possible)
1 cup chopped nuts
1 cup coconut
1 cup raisins
2/3 cup sugar
1/3 cup buttermilk
1/3 cup butter or 1/3 cup margarine
2 tablespoons light corn syrup
1/4 teaspoon baking soda
1/2 teaspoon vanilla

Steps:

To make cake: Preheat oven to 350-degrees F.
Grease and flour 9x13-inch pan.
Combine flour-salt in bowl.
Beat eggs-vanilla in large bowl.
Add flour mixture to egg mixture.
Stir in remaining ingredients (fruit-raisins).
Pour into prepared pan.
Bake for 40-45 minutes or toothpick comes out clean.
While cake is baking make glaze: Combine all glaze ingredients (sugar-baking soda) in large saucepan over medium heat.
Bring to boil and simmer for 5 minutes, stirring constantly.
Remove from heat.
Stir in vanilla.
When cake is done, remove from oven and poke entire surface of cake with a toothpick.
Pour glaze over hot cake slowly.

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