Petitchef

Egg-free fresh fruit cake

Dessert
6 servings
20 min
35 min
Very Easy

Ingredients

6

cake:

cream:

cake syrup:

Preparation

  • For the cake:
    Preheat the oven to 350 degrees F. Grease and flour two 8-inch or 9-inch cake pans. In a large mixing bowl, sift together dry ingredients. In a medium mixing bowl, combine butter, vegetable oil, milk, vinegar and vanilla extract. Add to the dry ingredients. Mix till smooth. Pour into prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool completely. Level and trim the top of the cakes.
  • For the cream:
    Using an electric mixer, whisk together instant pudding mix, milk and whipping cream (and flavored liqueur) together until thickened.
  • For the cake syrup:
    Combine ingredients in a microwave-safe bowl. Heat for 1 to 2 minutes on HIGH. Stir till the sugar is dissolved. Allow to cool.
  • To assemble the cake:
    Drizzle a little bit of cake syrup over the cake. Spread half of the seedless raspberry jam over the cake. Spread half of the cream over the cake. Repeat for the second cake layer. Top with fruit. Refrigerate for at least one hour before serving.

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Photos

Egg-Free Fresh Fruit Cake, photo 1
Egg-Free Fresh Fruit Cake, photo 2
Egg-Free Fresh Fruit Cake, photo 3

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