TUTTI-FRUTTI POUND CAKE
We tweaked a favorite ice cream flavor from way back to make a treat for all ages. The exceptionally moist cream-cheese pound cake gets split and filled -- three times -- with a luscious mousse flavored with pureed cooked peaches and studded with chopped fresh peaches and cherries. Because it's thickened with gelatin, the mousse gets nice and firm, then stays that way when layered in the cake -- and in every last slice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 10h
Number Of Ingredients 16
Steps:
- Cake: Preheat oven to 350 degrees. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Line with parchment, leaving a 2-inch overhang on long sides. Coat parchment with cooking spray, then dust with flour, tapping out excess. Whisk together flour, salt, and baking powder in a bowl.
- Beat butter and cream cheese in a large bowl until creamy. Add granulated sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla. With mixer on low speed, gradually add flour mixture, beating to combine.
- Transfer batter to prepared pan, smoothing top with an offset spatula. Bake on a baking sheet until a tester inserted in center comes out clean, about 1 hour, 10 minutes, tenting with foil after 50 minutes. Let cool 10 minutes in pan on a wire rack, then turn out onto rack, top-side up, and let cool completely, about 3 hours.
- Slice cake in half horizontally. Slice each portion in half again to create 4 equal slices.
- Filling: Bring 2 cups peaches, granulated sugar, salt, and 1/3 cup water to a boil in a medium saucepan. Reduce to a simmer and cook, covered, until fruit is tender, about 5 minutes. Let cool slightly, then puree mixture in a food processor until smooth (you should have about 1 1/2 cups).
- Prepare an ice-water bath. Sprinkle gelatin over 1/4 cup water in a small saucepan. Let sit until softened, about 5 minutes. Heat over medium, stirring until gelatin is dissolved. Stir in peach mixture to combine. Transfer to a large bowl; place in ice bath and let stand, stirring frequently, until beginning to set, about 6 minutes. Stir in remaining 1 1/2 cups peaches and cherries. Whisk cream to stiff peaks, then fold into peach mixture. Continue stirring over ice bath until mixture will hold its shape when dropped off a spoon.
- Line loaf pan with plastic wrap, leaving an overhang on all sides. Place bottom cake layer in pan. Spread 1 cup peach mixture over cake. Repeat with remaining cake layers and filling, ending with top cake layer. Wrap plastic around cake and refrigerate until set, at least 4 hours and up to 2 days, before removing from pan using plastic. (If desired, trim edges of assembled cake.) Dust with confectioners' sugar just before serving.
ANGEL FOOD CAKE
There's a reason angel food cake is a favorite dessert-it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses just six ingredients.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
- Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
- Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.
Nutrition Facts : Calories 212 g, Protein 7 g
TUTTI-FRUTTI CAKE
Make and share this Tutti-Frutti Cake recipe from Food.com.
Provided by Darlene Summers
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cream shortening and sugar.
- Mix nuts and fruits with 2 tablespoons of flour taken from bulk.
- Mix flour, baking powder and salt well. Add to creamed mixture alternately with liquid.
- Fold in egg whites.
- Bake in 2 round layer cake pans at 350° till cake springs back when touched in middle, about 35 minutes.
Nutrition Facts : Calories 447.6, Fat 17.6, SaturatedFat 3.9, Sodium 360.6, Carbohydrate 67.5, Fiber 2.2, Sugar 38, Protein 6.5
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