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Orange "Fruit" Cake Recipe

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This recipe for Orange "Fruit" Cake, by , is from Doc's Delicious Dishes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

De Herschberg
Added: Wednesday, December 10, 2008


12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs plus 1 egg yolk
3/4 orange Juice
2 teaspoons orange extract
1 tsp. orange zest
2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper


1 Container Yoplait Orange Creme Yogurt
1 C heavy cream, slightly sweetened and whipped until stiff peaks.
1 can pineapple chunks
1 large can Mandarin Orange Slices
2 cups fresh sliced Strawberries

Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine eggs and yolk, juice, zest extract. Add 1/3 of the flour mixture to butter mixture then add half the juice mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

Drain fruit well. You want it to be as moisture free as possible. (I usually let it set in a collander for about 30 minutes, then turn out onto some paper towels to catch any remaining liquid)

Fold yogurt into whipped cream. Spread over top of cake(s), and top with fruit (if making a layer cake, I have found it easier to mix 1/2 the cream mixture and fruit together. Holds the op layer better).




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