Search results
- Dictionaryfruit cake
noun
- 1. a cake containing dried fruit and nuts: "a rich, moist fruit cake"
- 2. an eccentric or mad person. informal
Powered by Oxford Dictionaries
What Is A Fruit Cake - Yahoo Recipe Search
Food52This is one of those cakes that’s a little bit of cake holding a lot of fruit. I’ve been tweaking a recipe that Melissa Roberts published years ago in Gourmet and this is what I’ve come up with. You really can use whatever fruit is in season though frozen berries will also work well. Smaller berries can be left whole but I like to cut larger fruits in small chunks. I like to vary the sugar to match the fruit. Berries and summer fruits seem to work better with plain white sugar while brown sugar tastes better with apples and other fall fruits. The cake is very good topped with coarse sugar but if you like fruit with chocolate try the chopped chocolate on top.YummlyWhat makes a charlotte a charlotte is the way the cookies are arranged in the mold, which is to say lined up around the inside edge of the cake pan in this particular recipe. You will need to trim one end to be flat so the cookies can stand up straight. The filling is a sort of mousse that's thickened with gelatin sheets and flavored with mixed red berries, such as currants, raspberries, and strawberries, but really any type of berry would work, including blueberries and blackberries.AllrecipesDragon fruit won't win any awards for what it looks like on the outside, but the inside is a beauty. The magenta flesh is dotted with tiny black seeds. Some varieties have white flesh with black seeds. It's not very sweet, but has a nice texture. Dragon fruit, also called pitaya, is a cactus species. I used the juice to make a puree to swirl into the cake batter. Then I used more of it to make icing for the cake.Food NetworkThis light dessert—also known as Marugoto Melon Cake––is inspired by the one Chef Koki Kato dreamt up at his patisserie Atelier Kato in Japan (and which became an Instagram sensation when he posted it on his feed). The original summer treat is made by filling a scooped-out cantaloupe with whipped cream, sliced melon and strawberries and thin pieces of sponge cake. Then the whole thing is sliced into wedges like a real melon and served with a strawberry "flower" alongside. For this recipe, we devised an approachable method of creating something similar to Chef Kato’s beautiful dessert at home. Namely, we relied on white cake mix from a box and folded puréed cantaloupe into a cream-cheese mousse that's thickened with gelatin, which helps hold everything together. You can opt to replace the strawberries with other fruit of your choice, but steer clear of fruit that interferes with the gelatin’s setting powder, such as kiwi, papaya and fresh pineapple. The resulting dessert has bits of fruit enveloped in lightly sweetened cream that's sandwiched in cake layers—what’s not to love?Food52Passionfruit is one of my favorite fruits ever! It’s bright, floral, and fragrant. In this recipe, passionfruit is the star of the show and lime zest and coriander are the backup dancers. Coriander adds subtle citrusy warmth and lime zest brings zing. Together, these flavors remind me of a tropical vacation, which is exactly what we need this time of year, right? What’s that Ina Garten saying - 'You can’t be sad while you’re eating a cookie'? Well, you can’t be sad while you’re devouring this passionfruit cake. It’s delightful. Note - How to pick passionfruit: Place a passionfruit in the middle of your palm and feel how heavy it weighs. The heavier it weighs the more pulp it contains. Fruit that feels lighter and appears more wrinkled often has less pulp. Typically fruit with smooth skin will taste more tart, whereas wrinkled fruit will taste sweeter (because it’s had time to ripen). Note - Where to order passionfruit: If you’re worried about sourcing passionfruit, don’t be because they are easy to order online. I ordered a box from Rincon Tropics, a Californian farm, and it arrived in perfect condition. If you’re lucky enough to live someplace warm you can likely find passionfruit at your local market. Note: The proportions listed in my Lime Coriander Cake are adapted from Dorie Greenspan’s Lemon Meringue Layer Cake. Note: Be careful with the temperature of the buttercream. At room temperature the frosting will be silky, smooth, and perfectly spreadable. If the meringue is too warm when you add butter, then the frosting will be too loose and lack structure. Pop it into the fridge for a few minutes before you attempt to whip it again. The reverse can also be true. If you refrigerate your buttercream, it will be too cold to work with straight from the fridge. Allow it to return to room temperature, then whip it in a stand mixer with the whisk attachment before frosting your cake.Food52This perfect shortcake recipe is quick, easy and can be used with a variety of fruits. What makes this cake special is the biscuit recipe. It is so beautiful!Food52Passionfruit is one of my favorite fruits ever! It’s bright, floral, and fragrant. In this recipe, passionfruit is the star of the show and lime zest and coriander are the backup dancers. Coriander adds subtle citrusy warmth and lime zest brings zing. Together, these flavors remind me of a tropical vacation, which is exactly what we need this time of year, right? What’s that Ina Garten saying - 'You can’t be sad while you’re eating a cookie'? Well, you can’t be sad while you’re devouring this passionfruit cake. It’s delightful. Note - How to pick passionfruit: Place a passionfruit in the middle of your palm and feel how heavy it weighs. The heavier it weighs the more pulp it contains. Fruit that feels lighter and appears more wrinkled often has less pulp. Typically fruit with smooth skin will taste more tart, whereas wrinkled fruit will taste sweeter (because it’s had time to ripen). Note - Where to order passionfruit: If you’re worried about sourcing passionfruit, don’t be because they are easy to order online. I ordered a box from Rincon Tropics, a Californian farm, and it arrived in perfect condition. If you’re lucky enough to live someplace warm you can likely find passionfruit at your local market. Note: The proportions listed in my Lime Coriander Cake are adapted from Dorie Greenspan’s Lemon Meringue Layer Cake. Note: Be careful with the temperature of the buttercream. At room temperature the frosting will be silky, smooth, and perfectly spreadable. If the meringue is too warm when you add butter, then the frosting will be too loose and lack structure. Pop it into the fridge for a few minutes before you attempt to whip it again. The reverse can also be true. If you refrigerate your buttercream, it will be too cold to work with straight from the fridge. Allow it to return to room temperature, then whip it in a stand mixer with the whisk attachment before frosting your cake.Food52Of all the things COVID took from so many of us last year, I can’t really claim that a Christmas cake was such a big loss, but it was just another symbol of something beautiful stolen by that dreadful year. So I was determined to make Christmas work no matter what: for my kids, for myself, and for my mother-in-law. And I would start by making pandolce. This compact cake studded with fruit and pine nuts is obligatory in and around Genoa during the holiday season, much like panettone is in Milan. And, like panettone, almost no one makes pandolce at home. Instead, the cakes are bought from the city’s many pasticcerie (pastry shops), where they are stacked high on top of display cases, wrapped in colorful paper, and tied with silk ribbon. According to legend, pandolce was invented during a contest among the city’s pastry chefs in the 16th century, when the Doge challenged them to create a dessert representative of Genoa’s wealth and grandeur. Traditionally, before being served, a sprig of bay leaves is stuck into the middle of the cake and then brought to the table by the youngest member of the family. The oldest at the table would cut the first slice, wrap it in a napkin, and give it to the first passing alms-seeker. Note: Orange flower water, a distillate made from bitter orange blossoms, has been produced in Liguria for centuries and shows up in many local sweets. Look for it online or in specialty food shops, or substitute with ½ teaspoon finely grated orange zest.Food52Passionfruit is one of my favorite fruits ever! It’s bright, floral, and fragrant. In this recipe, passionfruit is the star of the show and lime zest and coriander are the backup dancers. Coriander adds subtle citrusy warmth and lime zest brings zing. Together, these flavors remind me of a tropical vacation, which is exactly what we need this time of year, right? What’s that Ina Garten saying - 'You can’t be sad while you’re eating a cookie'? Well, you can’t be sad while you’re devouring this passionfruit cake. It’s delightful. Note - How to pick passionfruit: Place a passionfruit in the middle of your palm and feel how heavy it weighs. The heavier it weighs the more pulp it contains. Fruit that feels lighter and appears more wrinkled often has less pulp. Typically fruit with smooth skin will taste more tart, whereas wrinkled fruit will taste sweeter (because it’s had time to ripen). Note - Where to order passionfruit: If you’re worried about sourcing passionfruit, don’t be because they are easy to order online. I ordered a box from Rincon Tropics, a Californian farm, and it arrived in perfect condition. If you’re lucky enough to live someplace warm you can likely find passionfruit at your local market. Note: The proportions listed in my Lime Coriander Cake are adapted from Dorie Greenspan’s Lemon Meringue Layer Cake. Note: Be careful with the temperature of the buttercream. At room temperature the frosting will be silky, smooth, and perfectly spreadable. If the meringue is too warm when you add butter, then the frosting will be too loose and lack structure. Pop it into the fridge for a few minutes before you attempt to whip it again. The reverse can also be true. If you refrigerate your buttercream, it will be too cold to work with straight from the fridge. Allow it to return to room temperature, then whip it in a stand mixer with the whisk attachment before frosting your cake.
