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One Layer Fruit Cake

American.Kitchen's picture
  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.

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