Fresh Fruit Cake, not to be mistaken for a ‘fruitcake’, this light cake is quick to make, healthier than most cakes and tastes great simply topped with whatever fresh fruit is in season.
We've been eating strawberries for a couple of weeks here now, blueberries and cherries will be ready soon followed shortly after by blackberries and peaches..........use your favorite to top this cake!
1 cup sugar
1 tsp. Almond flavoring (you can use different flavoring
depending on what kind of fruit you will be serving with)
1 cut flour
1 tsp. baking powder
1/2 cup milk
1 Tablespoon butter
In small sauce pan combine milk and butter, scald (heat till small bubbles appear around edges) while you make the rest of the cake.
In mixing bowl beat eggs well, add sugar and flavoring and continue beating till until very light and thick, 2-3 minutes ,( a large wire whisk works best for this).
Add flour and baking powder all at once and stir together, add hot milk and quickly beat together, pour into greased 8 x 8 inch pan and bake in a pre-heated 350* oven for 24-30 minutes till tests clean when a knife is inserted near center.
Cool on and top with crushed fresh fruit.
Strawberries, Blueberries, Blackberries, Peaches...................................................