Description
Tropical Fruit Cake
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup whole milk
For the Whipped Cream Frosting:
2 cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
For the Fruit Topping:
Kiwi slices
Orange slices
Fresh raspberries
Cherries
Optional: Drizzle of sweetened condensed milk
Instructions:
1. Prepare the Cake Layers:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, mix flour, baking powder, and salt.
In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Mix in vanilla.
Alternately add dry ingredients and milk to the butter mixture, beginning and ending with the dry.
Divide batter between pans and bake for 25-30 minutes. Cool completely before frosting.
2. Make the Whipped Cream Frosting:
Beat heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
3. Assemble the Cake:
Spread a layer of whipped cream frosting between the cooled cake layers. Frost the outside of the cake with the remaining whipped cream.
4. Decorate with Fruit:
Arrange kiwi, orange slices, raspberries, and cherries around the cake. Optionally, drizzle sweetened condensed milk over the fruit for added sweetness.
5. Serve:
Chill the cake for 1-2 hours before serving for best results. Enjoy the refreshing tropical flavors!
Step-by-Step Guide
Follow this detailed guide for a perfect cake. First, ensure all ingredients, especially butter and eggs, are at room temperature. This is crucial for a smooth, well-emulsified batter. When creaming the butter and sugar, beat for a full 3-5 minutes until very pale and fluffy. When adding dry and wet ingredients, do so in three parts, starting and ending with the dry. Mix only until just combined after each addition to avoid a tough crumb. For baking, place pans in the oven’s center rack and avoid opening the door before the 25-minute mark. Cool cakes in pans for 10 minutes before turning onto a wire rack.
Serving Suggestions
This cake is versatile. For a stunning presentation, serve on a decorative cake stand. Pair slices with a scoop of coconut or vanilla bean ice cream. For a brunch, serve alongside a pot of fresh coffee or tropical iced tea. To make individual portions, bake the batter in a sheet pan and use a round cutter to create mini layered cakes, perfect for parties.
How-to Summary
In summary: Prepare two 9-inch cake pans. Whisk dry ingredients. Cream butter and sugar, then add eggs and vanilla. Alternately mix in dry ingredients and milk. Bake at 350°F for 25-30 minutes. Cool completely. Whip cream with powdered sugar and vanilla to stiff peaks. Frost cooled cake layers. Decorate with fresh kiwi, orange, raspberries, and cherries. Chill before serving.
Frequently Asked Questions
Can I make this cake a day ahead? Yes, but for best results, bake the layers a day ahead, wrap them tightly in plastic, and frost and decorate the day of serving. The whipped cream frosting is best applied fresh.
Can I use frozen fruit for the topping? It is not recommended. Frozen fruit will bleed color and make the whipped cream soggy. Always use fresh, patted-dry fruit for decoration.
How do I prevent the whipped cream from deflating? Ensure your bowl and beaters are very cold. Chill them in the freezer for 15 minutes before whipping. Also, ensure your heavy cream is very cold.
What’s a good dairy-free alternative for the frosting? For a dairy-free option, use full-fat coconut cream that has been chilled overnight. Whip the solid part with powdered sugar and vanilla.
Can I use a different pan size? For three 8-inch pans, reduce baking time to 20-25 minutes. For a 9×13 sheet cake, bake for 30-35 minutes. Always check for doneness with a toothpick.
Common Mistakes to Avoid
- Using cold butter or eggs, which prevents proper creaming and can curdle the batter.
- Overmixing the batter after adding flour, which develops gluten and leads to a dense cake.
- Frosting a warm cake layer, which will melt the whipped cream.
- Decorating with wet fruit, which causes the frosting to slide and become watery.
- Not beating the whipped cream to truly stiff peaks, resulting in a frosting that doesn’t hold its shape.
Conclusion
This Tropical Fruit Cake is a celebration of vibrant flavors and textures, combining a tender, buttery cake with light whipped cream and fresh fruit. By following the detailed steps and avoiding common pitfalls, you can create a stunning and delicious dessert perfect for any special occasion. Its refreshing taste is sure to impress your guests and bring a taste of the tropics to your table.