Fresh Fruit Cake
A moist, fruity cake featuring fresh rhubarb and strawberry gelatin, perfect for dessert or teatime, offering a delightful combination of tartness and sweetness.
Ingredients
Instructions
- Mix the first eight ingredients to make a stiff cake batter.
- Pour the batter into a slightly greased 6 x 10-inch glass baking dish.
- Place the rhubarb on top of the batter.
- Sprinkle the strawberry gelatin over the rhubarb and batter.
Tips & Substitutions
For a lighter texture, consider using half Greek yogurt and half milk instead of regular milk. You can substitute the rhubarb with other fresh fruits like berries or peaches, but keep in mind that the sweetness level may vary. Ensure the butter is softened for easy mixing. To enhance flavor, add a teaspoon of lemon zest to the batter.
Serving Suggestions
Serve the fresh fruit cake warm or at room temperature, garnished with a sprinkle of powdered sugar for a touch of sweetness. This cake pairs beautifully with Fourth Of July Parfaits for a festive dessert table. Consider serving it alongside a cup of tea or coffee for a delightful afternoon treat.
Storage & Reheating
Store any leftover fruit cake in an airtight container in the refrigerator for up to 3 days. To reheat, slice and place in the microwave for about 15-20 seconds, or until warmed through. For a delicious twist, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Fruit Cake contains roughly 1554 calories, with 11g protein, 95g carbohydrates, and 122g fat. It is an excellent source of iron (27% of the Daily Value) and protein (23% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1881mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How can I make this recipe gluten-free?
To make a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. Make sure to check that the baking soda and gelatin are gluten-free, as some brands may contain traces. The texture may differ slightly, but it should still be delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).