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Low-Fat Fruity Cake

Low-Fat Fruity Cake
Ready to bake!

Ready to bake!

This is a recipe I adapted from, “The New American Diet,” a book I bought back in the eighties. In the book, it was called, Apple Loaf Cake, but it wasn’t baked in a loaf pan and I often use different fruit, so I re-named it!

In the cake pictured, I used rhubarb and apple. My rhubarb has been growing like crazy – probably because it’s in a container and we’ve been blessed with a fairly mild late winter/early spring, but I didn’t have quite enough larger stalks to cover the 3 cups of chopped fruit needed, so I used 1/2 of a Pacific Rose apple (unpeeled).

This is an easy recipe that goes together quickly, but it takes at least an hour to bake. Use the tooth pick test and add 5 minutes if it comes out gooey.

Low-Fat Fruity Cake

½ c apple juice

½ c canola oil

Fresh from the oven!

Fresh from the oven!

2 c sugar

2 eggs

1 tsp vanilla

3 c chopped fruit (apple, rhubarb, berries, peaches – any combo, one or all!)

3 c flour

¾ tsp cinnamon

¾ tsp nutmeg

1 ½ tsp baking soda

Preheat oven to 325 degrees. Spray a Bundt (or tube) pan with non-stick spray. Mix ingredients in order given (wet ingredients & sugar first, add fruit, etc.). Mix thoroughly. Spoon into pan and distribute evenly. Bake for 1 hour at 325 degrees. Cool completely before removing from pan. Use a spatula to loosen the edges before inverting onto a plate. This is a very moist cake and doesn’t need any frosting. It can be served as a dessert or breakfast-type cake.

Don't you want a taste?

Don’t you want a taste?

 
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Posted by on March 24, 2014 in Recipe

 

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Super Easy: Crispy Fruit “Pudding”

Crispy Peach "Pudding"

Once in a while, you come across a recipe that is not only easy, it is versatile and so tasty that it always garners compliments. I found this in a Family Circle magazine about a zillion years ago… Originally called “Crispy Berry Pudding,” it was made with strawberries, raspberries and blueberries, but I soon discovered that just about any fruit combination would work well in this dessert. Click on the highlighted text for the recipe. Some of the fruits I’ve tried: apples and cranberries, rhubarb (with and without another fruit) and peaches – pictured here. The only fruit that I didn’t care for was plums – and maybe it was because we had “prune” plums. I also can’t imagine it would work with citrus fruits, but if you try it and it works, let me know! I have no idea why it is referred to as a “pudding” – perhaps it is a British thing…?

A Few Tips:

  • If you are using orchard fruits – such as peaches, apples or pears – be sure to peel them as a part of the preparation.

    Ready to bake! See? Not stirred!

  • Melt the butter in your baking dish while preparing the fruit, but keep an eye on it! You want it to be just melted, not browned.
  • The most important thing to remember when assembling the pudding is Do Not Stir. You will pour batter (which, yes, you have stirred, but that is a different step!) over the melted butter and then pour the fruit over the batter. No stirring!
  • I use a 3 qt. dish so there is plenty of room for juices to bubble without boiling over. This is probably my most used baking dish! If you wish, you can put it on a baking sheet or some foil to avoid a nasty boiled fruit clean up in your oven until you are sure of the recipe.
  • Watch the baking time the first few times you try the recipe. I recently got a different oven and find that I don’t have to bake it the whole hour as I did in my old oven. The pudding pictured at the top of this post was baked for 40 minutes.
  • Optional Ingredients: Add a dash of cinnamon and/or nutmeg to the fruit, along with the sugar. You could also sprinkle with chopped nuts before baking.

As Autumn blows wildly in, I am looking forward to making this dessert with apples and cranberries!

 
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Posted by on September 26, 2011 in Recipe

 

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