TUTTI-FRUTTI POUND CAKE
We tweaked a favorite ice cream flavor from way back to make a treat for all ages. The exceptionally moist cream-cheese pound cake gets split and filled -- three times -- with a luscious mousse flavored with pureed cooked peaches and studded with chopped fresh peaches and cherries. Because it's thickened with gelatin, the mousse gets nice and firm, then stays that way when layered in the cake -- and in every last slice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 10h
Number Of Ingredients 16
Steps:
- Cake: Preheat oven to 350 degrees. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Line with parchment, leaving a 2-inch overhang on long sides. Coat parchment with cooking spray, then dust with flour, tapping out excess. Whisk together flour, salt, and baking powder in a bowl.
- Beat butter and cream cheese in a large bowl until creamy. Add granulated sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla. With mixer on low speed, gradually add flour mixture, beating to combine.
- Transfer batter to prepared pan, smoothing top with an offset spatula. Bake on a baking sheet until a tester inserted in center comes out clean, about 1 hour, 10 minutes, tenting with foil after 50 minutes. Let cool 10 minutes in pan on a wire rack, then turn out onto rack, top-side up, and let cool completely, about 3 hours.
- Slice cake in half horizontally. Slice each portion in half again to create 4 equal slices.
- Filling: Bring 2 cups peaches, granulated sugar, salt, and 1/3 cup water to a boil in a medium saucepan. Reduce to a simmer and cook, covered, until fruit is tender, about 5 minutes. Let cool slightly, then puree mixture in a food processor until smooth (you should have about 1 1/2 cups).
- Prepare an ice-water bath. Sprinkle gelatin over 1/4 cup water in a small saucepan. Let sit until softened, about 5 minutes. Heat over medium, stirring until gelatin is dissolved. Stir in peach mixture to combine. Transfer to a large bowl; place in ice bath and let stand, stirring frequently, until beginning to set, about 6 minutes. Stir in remaining 1 1/2 cups peaches and cherries. Whisk cream to stiff peaks, then fold into peach mixture. Continue stirring over ice bath until mixture will hold its shape when dropped off a spoon.
- Line loaf pan with plastic wrap, leaving an overhang on all sides. Place bottom cake layer in pan. Spread 1 cup peach mixture over cake. Repeat with remaining cake layers and filling, ending with top cake layer. Wrap plastic around cake and refrigerate until set, at least 4 hours and up to 2 days, before removing from pan using plastic. (If desired, trim edges of assembled cake.) Dust with confectioners' sugar just before serving.
TUTTI-FRUTTI ANGEL FOOD CAKE
Each heavenly slice of this made-from-scratch cake is feathery-light, confides Jill Kinder of Richlands, Virginia. Its pretty pink color makes it perfect for Valentine"s Day.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes; set aside. , Add cream of tartar, extracts, salt and food coloring if desired to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in candied fruit., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. ,
Nutrition Facts : Calories 226 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 169mg sodium, Carbohydrate 53g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.
TUTTI FRUTTI
This is just lovely served over vanilla ice cream or pound cake. This gets better the longer it sits and steeping time is not included in preparation time. It's also useful as a preserve. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Fruit
Time 10m
Yield 5 pints
Number Of Ingredients 9
Steps:
- Pour brandy into a crock; add 1 cup of the sugar and 1 cup ripe strawberries.
- Stir thoroughly.
- Add the remaining fruits when each is in season with 1 cup of sugar for each cup of fruit (additional brandy is not neccessary), stirring well after each addition.
Nutrition Facts : Calories 1314.2, Fat 0.7, Sodium 1.6, Carbohydrate 304.3, Fiber 4.8, Sugar 297.9, Protein 2
TUTTI-FRUTTI CAKE
Make and share this Tutti-Frutti Cake recipe from Food.com.
Provided by Darlene Summers
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cream shortening and sugar.
- Mix nuts and fruits with 2 tablespoons of flour taken from bulk.
- Mix flour, baking powder and salt well. Add to creamed mixture alternately with liquid.
- Fold in egg whites.
- Bake in 2 round layer cake pans at 350° till cake springs back when touched in middle, about 35 minutes.
Nutrition Facts : Calories 447.6, Fat 17.6, SaturatedFat 3.9, Sodium 360.6, Carbohydrate 67.5, Fiber 2.2, Sugar 38, Protein 6.5
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