can I soak my fresh fruit in white chocolate wine instead of rum? I am trying to make a cake, bottom layer is cheese cake, then fresh fruit soak in wine, add another banana nut cake layer, then apple cinamon, another layer of fresh fruit. Please let me know if you have any good fresh fruit recipesDoes anyone have a good recipes for fresh fruit cake?
Never tried with wine, I always let the fruits sit for an hr in rum ...Does anyone have a good recipes for fresh fruit cake?
I use fresh fruits. Report Abuse
And thanks for the votes! Report Abuse
here again complete recipe http://www.nestle.in/nestle_kitchen/indian-sweet-recipe-til-ladoo.aspx Report Abuse
This is a great recipe from allrecipes.com
FRESH FRUIT CAKE
PREP TIME 40 Min
COOK TIME 30 Min
READY IN 1 Hr 40 Min
INGREDIENTS
4 egg whites
90 ml water
400 g white sugar
4 egg yolks
250 g all-purpose flour
5 g baking powder
10 g cornstarch
120 ml water
1 (14 ounce) can sweetened condensed milk
3 egg yolks
115 g sliced strawberries
190 g sliced peaches
70 g blueberries
475 ml whipped cream
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch round cake pan.
Combine the egg whites and water in a large glass or metal bowl. Whip the egg whites to soft peaks in a large bowl. Continue to whip, while gradually adding sugar until egg whites can stand in stiff peaks. Continue to whip on medium speed while adding one egg yolk at a time. Combine the flour and baking powder; fold gently into the batter. Pour the batter into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Stir the cornstarch with the water in a small bowl to dissolve and set aside. In a medium saucepan, beat together the sweetened condensed milk and the egg yolks. Bring the mixture to a boil over medium-high heat, stirring constantly. Stir in the cornstarch mixture. When the filling thickens, remove from heat and set aside to cool.
Mix together the strawberries, peaches, and blueberries in a medium bowl. Using a thread or a bread knife, slice the cooled cake in half horizontally. Spread the mixed fruit across the bottom half of the cake, pour any fruit juice over the berries to moisten the cake. Spread the cream filling over the top of the fruit. Top with the other half of the cake. Frost the cake with whipped cream or your favorite white frosting.
ENJOY!!!!!!!
ingredients
Vegetable oil cooking spray
1 large firm ripe pear, preferably Bosc, peeled and cut into 3/4 -inch dice
1 large tart green apple, peeled and cut into 3/4-inch dice
6 ounces fresh or thawed frozen cranberries (1 1/2 cups)
1 cup plus 2 tablespoons sugar
2 teaspoons cinnamon
5 tablespoons unsalted butter, softened
1/3 cup low-fat (1.5%) buttermilk
2 large eggs
2 large egg whites
2 cups cake flour
2 teaspoons baking powder
directions
Preheat the oven to 350掳. Lightly spray a 9-by-2-inch round cake pan with cooking spray. Line the bottom with parchment or wax paper. Lightly spray the paper with cooking spray and sprinkle the sides of the pan with sugar.
In a medium bowl, combine the diced pear and apple with the cranberries. Add 1 tablespoon of the sugar and the cinnamon and toss to coat.
In a large bowl, beat the butter until creamy. Gradually beat in 1 cup of the sugar and the buttermilk. Beat in the eggs and egg whites until combined, then beat in the cake flour and baking powder. Stir in the fruit. Spoon the batter into the prepared cake pan and sprinkle the top with the remaining 1 tablespoon sugar.
Bake the cake for about 1 hour, or until golden and a cake tester inserted in the center comes out clean. Set the pan on a rack and let cool for 20 minutes. Invert the cake onto a plate and peel off the paper. Invert the cake again onto a large plate or platter and let cool completely. (The fruit cake can be kept, covered, at room temperature for 1 day.)
Ingredients --- Fruit Sauce
1 1/2 cups orange juice
3/4 cup sugar
2 tablespoons cornstarch
1 teaspoon orange zest grated
1 teaspoon lemon zest grated
1/4 teaspoon salt optional
--- Cake
1 package cake mix angel food
3 medium peaches
1 pint strawberries
1 cup blueberries
Directions
About 2 hours before serving or early in the day: Prepare fruit sauce: In 2 qt saucepan over medium heat, mix orange juice, sugar, cornstarch, orange peel, lemon peel and salt.
Cook over medium heat, stirring constantly, until mixture thickens and boils; boil 1 minute.
Cover saucepan and refrigerate about 1 hour or until mixture is chilled.
Meanwhile, preheat oven to 375~.
Line 15 1/2 x 10 1/2 jelly-roll pan (I use my roasting pan) with waxed paper; grease paper.
Prepare angel food cake mix as label directs, but spread batter evenly in prepared jelly-roll pan.
Bake cake 20 minutes or until golden.
Cover large wire rack with sheet of waxed paper.
When cake is done, with small spatula, loosen it from sides of pan; invert onto waxed paper on rack.
Lift off pan; peel off paper.
Cool cake completely, then return to clean jelly-roll pan or large tray.
Cover cake if not using right away.
To serve: Spread top of cake with about half of chilled fruit sauce.
Slice peaches and strawberries.
Arrange peaches, strawberries, and blueberries on cake; brush fruit with remaining fruit sauce.Ingredients --- Fruit Sauce
1 1/2 cups orange juice
3/4 cup sugar
2 tablespoons cornstarch
1 teaspoon orange zest grated
1 teaspoon lemon zest grated
1/4 teaspoon salt optional
--- Cake
1 package cake mix angel food
3 medium peaches
1 pint strawberries
1 cup blueberries
Directions
About 2 hours before serving or early in the day: Prepare fruit sauce: In 2 qt saucepan over medium heat, mix orange juice, sugar, cornstarch, orange peel, lemon peel and salt.
Cook over medium heat, stirring constantly, until mixture thickens and boils; boil 1 minute.
Cover saucepan and refrigerate about 1 hour or until mixture is chilled.
Meanwhile, preheat oven to 375~.
Line 15 1/2 x 10 1/2 jelly-roll pan (I use my roasting pan) with waxed paper; grease paper.
Prepare angel food cake mix as label directs, but spread batter evenly in prepared jelly-roll pan.
Bake cake 20 minutes or until golden.
Cover large wire rack with sheet of waxed paper.
When cake is done, with small spatula, loosen it from sides of pan; invert onto waxed paper on rack.
Lift off pan; peel off paper.
Cool cake completely, then return to clean jelly-roll pan or large tray.
Cover cake if not using right away.
To serve: Spread top of cake with about half of chilled fruit sauce.
Slice peaches and strawberries.
Arrange peaches, strawberries, and blueberries on cake; brush fruit with remaining fruit sauce.
Ingredients and Directions
--------FRUIT SAUCE--------
1 1/2 c Orange juice
3/4 c Sugar
2 tb Cornstarch
1 ts Grated orange peel
1 ts Grated lemon peel
1/4 ts Salt (optional)
------------CAKE------------
1 pk Angel food cake mix
3 Medium peaches
1 pt Strawberries
1 c Blueberries
About 2 hours before serving or early in the day: Prepare fruit sauce: In 2 qt saucepan over medium heat, mix orange juice, sugar, cornstarch, orange peel, lemon peel and salt. Cook over medium heat, stirring constantly, until mixture thickens and boils; boil 1 minute. Cover saucepan and refrigerate about 1 hour or until mixture is chilled. Meanwhile, preheat oven to 375~. Line 15 1/2 x 10 1/2 jelly-roll pan (I use my roasting pan) with waxed paper; grease paper. Prepare angel food cake mix as label directs, but spread batter evenly in prepared jelly-roll pan. Bake cake 20 minutes or until golden. Cover large wire rack with sheet of waxed paper. When cake is done, with small spatula, loosen it from sides of pan; invert onto waxed paper on rack. Lift off pan; peel off paper. Cool cake completely, then return to clean jelly-roll pan or large tray. Cover cake if not using right away. To serve: Spread top of cake with about half of chilled fruit sauce. Slice peaches and strawberries. Arrange peaches, strawberries, and blueberries on cake; brush fruit with remaining fruit sauce. This cake is absolutely delicious and looks very pretty with the different color fruit on top.
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