Egg-Free Fresh Fruit Cake
Makes 2 layers (6 1/2 cups of batter)
Allergy Note: contains wheat and dairy ingredients
cake:
3 cups all-purpose flour
1 1/2 cups sugar
1 1/2 tablespoons baking powder
3/4 teaspoons salt
3/4 cups butter, melted
1/4 cup plus 2 tablespoons vegetable oil
2 1/4 cups warm milk
1 tablespoon vinegar
1 1/2 teaspoons vanilla extract
cream:
1 box instant vanilla pudding mix
1 pint whipping cream
1 cup milk
1 teaspoon flavored liqueur (optional)
cake syrup:
1/2 cup water
1/4 cup sugar
1/4 cup seedless raspberry jam
strawberries, cut in half
mandarin orange segments or peaches
blueberries
for the cake:
Preheat the oven to 350 degrees F. Grease and flour two 8-inch or 9-inch cake pans.
In a large mixing bowl, sift together dry ingredients. In a medium mixing bowl, combine butter, vegetable oil, milk, vinegar and vanilla extract. Add to the dry ingredients. Mix till smooth. Pour into prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool completely. Level and trim the top of the cakes.
For the cream:
Using an electric mixer, whisk together instant pudding mix, milk and whipping cream (and flavored liqueur) together until thickened.
For the cake syrup:
Combine ingredients in a microwave-safe bowl. Heat for 1 to 2 minutes on HIGH. Stir till the sugar is dissolved. Allow to cool.
To assemble the cake:
Drizzle a little bit of cake syrup over the cake. Spread half of the seedless raspberry jam over the cake. Spread half of the cream over the cake. Repeat for the second cake layer. Top with fruit. Refrigerate for at least one hour before serving.