Marion Reed's Open Fruit Cake
Marion Reed's Open Fruit Cake is a stunning centerpiece dessert that combines the richness of a buttery, cinnamon- and nutmeg-infused sponge with the vibrant freshness of assorted seasonal fruits. This simple yet elegant cake starts with a soft, moist base made from scratch and is adorned with a glossy layer of apricot jam before being topped with an artful arrangement of colorful sliced fruits like strawberries, kiwi, and blueberries. Perfect for summer gatherings, brunches, or holiday celebrations, this recipe is quick to prepare, taking just 20 minutes of hands-on time, and delivers a light, fruity dessert that impresses both in flavor and presentation. Dust it with powdered sugar for a delicate finishing touch, and enjoy its natural beauty as the crowning glory of your dessert table.
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Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter (softened)
- 3 pieces large eggs
- 0.5 cup whole milk
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 cups assorted fresh fruits (e.g., strawberries, kiwi, blueberries, etc.)
- 0.25 cup fruit preserves or apricot jam
- 2 tablespoons powdered sugar (optional, for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. You may also line the bottom with parchment paper for easier removal.
Step 2
In a medium mixing bowl, combine the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg. Set aside.
Step 3
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Step 4
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Step 5
Alternately add the dry flour mixture and milk to the wet ingredients in small batches, starting and ending with the flour mixture. Mix just until combined, making sure not to overmix.
Step 6
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 7
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Step 8
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Step 9
While the cake cools, prepare the fresh fruits by washing, patting them dry, and slicing them into desired shapes as needed.
Step 10
Once the cake has cooled, spread a thin layer of fruit preserves or apricot jam on top as an adhesive base for the fruits.
Step 11
Arrange the fresh fruits decoratively on top of the cake, creating a beautiful open fruit display.
Step 12
Optionally, dust the cake with powdered sugar for a finishing touch before serving.
Step 13
Slice and serve the fruit cake fresh. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
| Serving size | (1513.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4101.3 |
| Total Fat 215.3g | 0% |
| Saturated Fat 128.7g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1089.3mg | 0% |
| Sodium 1213.8mg | 0% |
| Total Carbohydrate 512.8g | 0% |
| Dietary Fiber 21.4g | 0% |
| Total Sugars 296.1g | |
| Protein 52.1g | 0% |
| Vitamin D 290.3IU | 0% |
| Calcium 414.5mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 1411.6mg | 0% |
Source of Calories