It’s always the right time for a homely pudding cake! This Forest Fruit Cake is a twist on traditional apple upside down cake. It has a light moist buttery sponge topped with tart red berries that make your mouth water. I have kept the flavors in this recipe very simple, as homely cakes often are. This cake is best served with cream or custard if warm, and creme fraiche if your eating it ‘cold’.
As with every cake, I get carried away with taking pictures… So excuse me!
(And finally we get to the) Ingredients:
150g unsalted butter
120g caster sugar
150g self raising gluten free flour (Doves Farm, availble from most supermarkets)
1tsp baking powder
2tsp vanilla extract
4tblsp milk (about)
300g frozen fruit (you can buy bags of these in most supermarkets. Choose a variety of different fruit, or simply buy the mixed fruit bag as I did)
1. Turn the oven to 160C/325F/Gas 3, and butter the sides of your 20cm/8inch diametre cake tin.
2. Put the frozen fruit and 1 table spoon of sugar into a pan on a low heat. Mix the sugar and fruit together, you want the fruit to slowly defrost. Once the fruit is soft then take it off the heat and put the fruit into a sieve over a bowl. You want to try and get rid of some of the juice, otherwise your cake tin will leek in the oven.
3. In a bowl beat up the butter and sugar till pale and fluffy. Then add the eggs one at a time and whisk well.
4. Now sift the half the flour and all of the baking powder into the mixture. Add about 4 tablespoons of milk to help loosen the mixture up, as gluten free flour often soaks up a lot of moisture compared to other flours. Put the rest of the flour in and mix well. If the mixture is quite stiff then add some more milk.
5. Pour the cooked fruits into the bottom of the cake tin and spread evenly, you can a small amount of the fruit juice if you wish. Lastly, lay the cake mixture carefully on top and spread evenly. If you wish the add a small amount of the fruit juice in the batter for color then do – it makes the cake turn a dull purple color as seen in the picture above.
6. place the cake into the middle of the oven and cook for about 30 minutes.
(Tip: If the cake is still very uncooked in the middle after 30 minutes then you can put some kitchen foil on top of the cake to cook the middle more. This stops the top of the cake over cooking.)
7. Once the cake is baked, take it out and leave to cool on a wired rack. Once it is cooled, loosen the sides of the cake tin and flip it on to a plate, slowly take off the bottom of the tin and the fruit will come loose easily. Then devour a warm slice with cream!
© Amelia Hallsworth – Photography, Coffee, Food & Recipes 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Amelia Hallsworth – Photography, Coffee, Food & Recipes with appropriate and specific direction to the original content.