I grew up on cakes and loaves where there was generally some component of fruit and nuts in each creation. This may be a reflection of my mother’s European background or merely because we always had a fruit cellar filled with shelves of Mason jars full of fruit, available all year round.
This cake is made with a dough that is refrigerated (can be frozen too and then thawed) just long enough to cut into stiff slices that get layered and baked to perfect deliciousness! So you can assemble it after one hour of refrigeration or leave it in the freeezer until you need it. 6 simple ingredients in one bowl, 1 hour refrigeration, 5 minutes of slicing and assembly, and 30-40 minutes in the oven. It will become your next go-to dessert for any occassion!
Ingredients:
1 lb butter, salted or unsalted – room temperature
4 large eggs
2 1/2 cups white granulated sugar
6 cups all-purpose flour
2 teaspoons baking powder
Filling: 1 can of peaches or fruit cocktail – 28 oz./796 mL can works perfectly.
On medium speed, combine the butter and 4 eggs for about one minute. Gradually add the sugar while the mixer is still going. Stop the mixer after about a minute and scrape the sides. Mix on medium speed for about another 30 seconds. In a separate bowl, assemble the flour and the baking powder and gradually mix the baking powder into the flour with a spoon, lifting the dry ingredients slightly to let some air into them. This will only take about 5-6 stirs/lifts.
Starting the mixer back on low, gradually add half the dry ingredients and mix on medium. Stop the mixer once or twice to scrape down the sides, change to the dough hook and mix once more for a minute or so until the dough is uniform and resembles a pie dough or one solid piece.
Take a long strip of plastic wrap, about an arm’s length and place on a dry counter. Dust the plastic wrap with a little bit of flour, focusing mainly on the centre area where the dough will be placed. With a bit of flour on your hands, shape the dough into a log that has a square formation, meaning, the sides are pretty straight and that it will chill in a rectangular formation.
Wrap the plastic wrap around the log.
I had planned on using my dough immediately for this blog. I placed the log onto a cookie sheet and placed it in my refrigerator for one hour. This is the best time to use the dough. So set your timer if you are planning on using it right away. Open your can of fruit and drain it. Set aside.
Preheat your oven to 375F. After an hour (or whenever you are ready to use the dough after regrigeration), butter a large pan, making sure the bottom and the sides are buttered as well.
On a large cutting board, slice the dough in finger-width slices and place in bottom of pan until the base is covered nicely.
Take your fruit and layer on top of the dough slices so that it is fairly uniform.
Take the other dough slices and layer on top of the fruit. This is the top layer and the dough slices will bake together. The dough pieces will not necessarily be a perfect fit for the top. That’s okay. The dough spreads a little for more coverage as it bakes.
If you wish, sprinkle some sugar on top of the dough to give it a little crust. But it’s not necessary as the butter in the dough will give it a nice golden glow.
Bake for 30-40 minutes at 375F on middle rack. Keep your eye on the colour of the cake after 30 minutes as all ovens vary in baking temperature and time. The top should look baked-through and a deep golden colour and the edges a little darker brown because of the fruit juices that may come through. It has to be pretty dark brown or else the dough and the fruit will not be baked-through enough.
Remove cake pan from oven and let it cool for several hours. This cake can be served warm, but is at it’s best the day after it has been baked. The fruit cools and the dough takes on a buttery, short-bread texture that is soft and delicious. Cut the pieces into generous squares.
Fantastic to make a day ahead for Thanksgiving and Christmas dinner. If you plate the pieces and add a few fresh berries on the side and a little whipped cream, your guests will be bowled over. Delicious, simple to make and easy to enjoy. As always, enjoy! Lolita
*STAY TUNED FOR MY APPLE, CINNAMON AND PUMPKIN VERSION OF THIS RECIPE FOR THANKSGIVING!
Lolita Bakes! 