Fresh Pineapple
Fruits are always refreshing and they are delicious in cakes. These cake recipes made with fruit in them will be crowd pleasers. Try the Pineapple Chiffon for a light and luscious cake. The cake is made with pineapple juice and the filling/frosting with crushed pineapple. The Peach Pudding Cake is a totally different type of cake and is baked with 6 fresh peaches. Both are delicious!
PINEAPPLE CHIFFON CAKE
2 1/4 cups sifted cake flour
1 1/2 cups sugar
1 tbsp baking powder
1 tsp salt
1/2 cup canola oil
5 egg yolks
3/4 cup unsweetened pineapple juice
1 cup egg whites (approx. 8 eggs)
1/2 tsp cream of tartar
Topping:
2 cups whipping cream
1 can (20-oz) can crushed pineapple, well drained
Sift together the flour, sugar, baking powder and salt. Make a well in the center of the flour mixture and add, in this order, the oil, egg yolks, and pineapple juice. Beat until smooth. In a large mixing bowl, beat egg whites and the cream of tartar until very stiff peaks form. Pour batter in a thin stream over all egg white surface; fold in gently. Bake in an ungreased 10-inch tube pan at 350 degrees for 60 minutes. Invert pan. Allow cake to cool. Remove from pan and split into 2 layers. Fill and frost with the topping mix.
To make topping: Whip the whipping cream until creamy stiff. Fold into the crushed pineapple. Use to fill and frost the chiffon cake.
PEACH PUDDING CAKE
6 ripe peaches, peeled and halved
2 tsp brown sugar
1/2 tsp vanilla extract
1/4 cup water
8 tbsp butter, softened
1/2 cup sugar
2 eggs
1 cup self-rising flour
1/4 tsp salt
Preheat oven to 350 degrees. Grease and lightly flour a 9-inch round cake pan; set aside.
In a large skillet, place the peaches with the cut side down. Add the brown sugar, vanilla, and water. Simmer mixture for 5 minutes. Allow to cool.
In a large mixing bowl, using an electric mixer at medium speed, combine the butter and sugar until well blended. Add the eggs to the sugar mixture and beat until light and fluffy. Add the flour, salt, and the cooked syrup from the peaches; beat until well blended. Place the peaches, cut side down, in the prepared baking pan. Top the peaches with the batter mixture. Bake at 350 degrees for 35 to 40 minutes or until golden in color and a wooden toothpick inserted in the center comes out clean. After cake cools, sprinkle with powdered sugar if desired.
Enjoy!
About the Author:
For more of Linda’s dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
Article Source: ArticlesBase.com – Delicious Cakes Made with Fruit: Pineapple Chiffon and Peach Pudding Cake Recipes
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