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One Layer Fruit Cake

  Ripe nectarine 4
  Ripe peaches 2
  Sugar 125 Milliliter (0.5 Cup)
  Water 250 Milliliter (1 Cup)
  Glaze mix 1 1⁄5 Ounce (Prepared, 1 Package, 34 Gram)
  Short cake layer 6 Ounce (169 Gram, 1 Short Cake Layer)
  Orange 1 , juiced
  Whipped cream 1⁄2 Cup (8 tbs) (For Decoration)

Cut fruit in half to remove pits €” if they are not ripe this might be difficult.
Cut halves into quarters and set aside.
Place sugar, water and orange juice in saucepan; bring to boil.
Continue cooking 3 to 4 minutes over high heat.
Add fruit to hot liquid in saucepan and bring to boiling point.
Reduce heat to medium-low and continue cooking 2 minutes.
Remove fruit from liquid, peel and cut quarters in half; set aside on plate.
Replace saucepan containing syrup over heat and bring to boil.
Remove from heat and mix 1/3 cup (75 ml) of syrup into prepared glaze mix.
Generously spread glaze over bottom of cake.
Arrange fruit on cake over glaze and brush with any remaining glaze.
Refrigerate before serving.
Decorate with whipped cream and if desired, sprinkle with coconut.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1763 Calories from Fat 506

% Daily Value*

Total Fat 56 g85.7%

Saturated Fat 32.7 g163.7%

Trans Fat 0 g

Cholesterol 201.6 mg67.2%

Sodium 1343.4 mg56%

Total Carbohydrates 310 g103.2%

Dietary Fiber 19.8 g79.1%

Sugars 264.8 g

Protein 15 g30%

Vitamin A 119.4% Vitamin C 209%

Calcium 25% Iron 19.1%

*Based on a 2000 Calorie diet

One Layer Fruit Cake Recipe