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Fresh Fruit Cake

Disappearing Fresh Fruit Cake

by Ellen Fruchtman, President

This summer recipe has been a favorite for years and is from a very old, out of print Cuisinart cookbook! Consider it a classic.


2 cups of sugar

1 cup of butter (cut in pieces)

2 cups of flour

2 teaspoons baking powder

4 eggs

2 teaspoons vanilla

¼ teaspoon salt


Fresh fruit (1 pint of blueberries or 4 sliced apples or 5 sliced peaches or a combination!)

1 cup sugar

½ teaspoon cinnamon

2 tablespoons fresh lemon juice


Insert steel blade on a food processor. Place butter on blades, pour sugar over and cream together. Add eggs, dry ingredients and vanilla and process until smooth and creamy. Do not over process.

Pour into a 9” springform pan. Cover top of batter with fruit. Sprinkle with lemon juice (and flour if juicy fruit is used) and cinnamon and sugar mixture. Bake 1 hour and 20 minutes. Server warm with ice cream!

Note: Halve the peaches or apples. Pit or core fruit. Stand halves in your feed tube vertically and slice! Of course, this can also be done by hand. No food processor? Just beat the batter well with your mixer.

This recipe has been doubled. You can cut it in half, but then use an 8” springform pan and bake 20 minutes less.

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