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Fresh Fruit Cake

Source: Food & Wine
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Active Time:  15 Minutes
Total Time:  1 Hour 35 Minutes
  10 servings
The inspiration for this cake comes from my mother-in-law's German apple kuchen and a fruitcake I once tasted made by the wonderful baker Jim Dodge.
RECIPE INGREDIENTS
vegetable oil cooking spray
1 large firm ripe pear, preferably Bosc, peeled and cut into 3/4-inch dice
1 large tart green apple, peeled and cut into 3/4-inch dice
6 ounces fresh or thawed frozen cranberries (1 1/2 cups)
1 cup plus 2 tablespoons sugar
2 teaspoons cinnamon
5 tablespoons unsalted butter, softened
1/3 cup low-fat buttermilk
2 large eggs
2 large egg whites
2 cups cake flour
2 teaspoons baking powder
DIRECTIONS
Preheat the oven to 350 degrees F. Lightly spray a 9-by-2-inch round cake pan with cooking spray. Line the bottom with parchment or wax paper. Lightly spray the paper with cooking spray and sprinkle the sides of the pan with sugar.


In a medium bowl, combine the diced pear and apple with the cranberries. Add 1 tablespoon of the sugar and the cinnamon and toss to coat.


In a large bowl, beat the butter until creamy. Gradually beat in 1 cup of the sugar and the buttermilk. Beat in the eggs and egg whites until combined, then beat in the cake flour and baking powder. Stir in the fruit. Spoon the batter into the prepared cake pan and sprinkle the top with the remaining 1 tablespoon sugar.


Bake the cake for about 1 hour, or until golden and a cake tester inserted in the center comes out clean. Set the pan on a rack and let cool for 20 minutes. Invert the cake onto a plate and peel off the paper. Invert the cake again onto a large plate or platter and let cool completely. (The fruitcake can be kept, covered, at room temperature for 1 day.)


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   10 servings
Calories: 207
Fat. Total: 1g
Fiber: 2g
Carbohydrates, Total: 45g
Sodium: 79mg
% Cal. from Fat: 4%
Cholesterol: 42mg
Protein: 4g
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