Layer Fruit Cake Recipes
CREAMY LAYERED FRUIT SENSATION
Get the party started with a fruit sensation, layered with creamy vanilla pudding. Our Creamy Layered Fruit Sensation will be a star at the dessert table.
Provided by My Food and Family
Categories Home
Time 2h25m
Yield 16 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Mix juice and extract. Drizzle over cake cubes in large bowl; toss to coat.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
- Reserve a few berries for garnish. Place half the cake cubes in 2-qt. glass bowl; top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Refrigerate 2 hours. Top with remaining COOL WHIP and reserved berries just before serving.
Nutrition Facts : Calories 110, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
LAYERED FRUIT DESSERT
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- In a blender, combine the mango, orange juice and yogurt. Blend until smooth. Layer the fruit with the puree in wine glasses. Garnish with a whole berry and slice of kiwi on top. As an alternative, spread mango mixture on plate. Top with a slice of store bought pound cake and sprinkle with berries.
LAYER FRUIT CAKE
I found this in an old church recipe book. It was my husband's great grandmother's recipe and has been in his family for years.
Provided by Lori Fleming
Categories Fruit Desserts
Number Of Ingredients 24
Steps:
- 1. For basic cake: Separate eggs. Cream butter, add sugar, beaten egg yolks, milk, cherry juice, baking powder and flour. Beat egg whites and fold in last. Divide dough into 2 parts.
- 2. For layers 1 & 3: Mix pecans and cherries to basic cake dough. Divide into two 9 inch cake pans. Layers will be very thin. Bake at 350 F for about 10-20 minutes. Keep a check so the layers won't burn.
- 3. For layers 2 & 4: Mix allspice, dates and raisins into basic cake dough. Divide into two 9 inch cake pans. Layers will be thin. Bake at 350 F for 10-20 minutes. Keep check so layers won't burn.
- 4. For filling: Mix together sugar, flour, pineapple and hot water. Cook until thick. Add coconut and marshmallows. Let cool. Beat until thick and creamy. Alternate the cake layers and put filling between each layer and on top. Let stand 9 days before cutting.
CHOCOLATE RASPBERRY LAYER CAKE RECIPE
Steps:
- Gather the raspberry filling ingredients.
- Combine the sugar and cornstarch in a medium saucepan. Whisk to combine and then add the lemon juice, water, and frozen (or fresh) raspberries.
- Place the saucepan over medium heat and bring to a boil. Reduce the heat to a simmer and cook until thickened, about 8 to 10 minutes, stirring frequently.
- Let the raspberry filling cool and refrigerate until it's time to assemble the cake. Make the Chocolate Cake
- Gather the cake ingredients.
- Position an oven rack in the center of the oven and preheat to 350 F. Grease three 8-inch round cake pans and then line them with parchment paper. Set aside.
- Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Stir to blend thoroughly.
- In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla extract together.
- Add the wet ingredients to the dry mixture and mix until combined.
- Add the hot water (or hot coffee) to the mixing bowl and mix just until the batter is combined. The batter will be thin.
- Divide the batter evenly among the baking pans. If you are weighing ingredients, it will be roughly 15 to 16 ounces per pan for a 3-layer cake or about 22 to 24 ounces per pan for a 2-layer cake.
- Bake the cakes for 24 to 27 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cake layers in the pan on a cooling rack for 20 minutes.
- Then, turn the layers out onto the cooling racks to cool completely. Prepare the Chocolate Buttercream
- Gather the ingredients for the chocolate buttercream.
- In a mixing bowl with an electric mixer at medium-high speed, beat the butter for 2 minutes or until creamy.
- Sift the confectioners' sugar and cocoa powder together in a separate bowl.
- Slowly add the dry ingredients to the butter along with 4 tablespoons cream, vanilla extract, and salt. Mix on low speed until combined. Increase the speed to high and beat for about 1 minute, adding more cream if needed, until you reach the desired spreading consistency. If the buttercream gets too soft, refrigerate it for 15 to 20 minutes to firm up before frosting the cake. Assemble the Cake
- Place a cake layer on a cake plate or cake stand and spread with about a cup of raspberry filling.
- Place the second layer on top and spread with more raspberry filling. Add the 3rd layer.
- Frost the top and sides of the cake with the chocolate buttercream frosting. If you have leftover filling, refrigerate it in a covered container or jar for other uses.
- If desired, arrange fresh raspberries over the top of the frosted cake or add a decorative piped edging with any leftover buttercream and refrigerate until it's time to serve.
Nutrition Facts : Calories 799 kcal, Carbohydrate 121 g, Cholesterol 91 mg, Fiber 8 g, Protein 7 g, SaturatedFat 15 g, Sodium 498 mg, Sugar 91 g, Fat 34 g, UnsaturatedFat 0 g
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