I thought of this recipe while searching for a suitable entry for JFI for Strawberries. I had baked this cake a few days back also, with different kinds of fruit. But this time, I used only Strawberries. The original version does not include any dry fruits, but I used cashews to give the crunchy taste to the cake.
I am a big fan of moist cakes. Since this is soaked with juice, it gets the amazing taste and the fruits make the crunchy. I should say this is the most delicious ‘moist cake’ I have ever baked :). Try it once and you will fall in love with it.
Ingredients:
All purpose flour or Maida 1 and 1/2 cup
Eggs 4
Baking powder 1 and 1/2 tea spn
Sugar 3/4 cup
Oil 3/4 cup
Vanilla essence(or extract) 2 tea spns
Orange juice 3/4 cup
Fresh cream(chilled) 1 cup
Sugar 4 tbl spns
Fresh fruits(Strawberries, grapes, kiwi, oranges etc) 1 cup
Dry fruits (Walnuts, cashew nuts) 2 tbl spns
Method:
Seive flour and baking powder and keep aside.
Beat sugar and eggs till the volume is nearly 4 times. Add 1 tea spn essence/extract and mix. Add oil gradually, beating the mixture all the time.
Add the flour, one table spoon at a time, beating very slowly.
Pour the mixture in an oven proof baking dish.
Bake it in preheated oven at 350F for 35-40min (or till a knife/skewer inserted in the cake comes out clean).
Cut the fruits into very small pieces.
Cool the cake for 5-10mins. Remove it from the baking dish. Cut the cake into two halves and soak both the pieces with orange juice.
Beat the cream with sugar and 1 tea spn of vanilla essence till soft peaks are formed. Chill.
Keep the bottom piece on a serving plate, spread the cream over it. Spread the fruits over the cream.
Spread the cream on the second piece and invert it carefully on the fruits on the first piece. Press well.
Now, decorate the cake with remaining cream and fruits.
Chill the cake and serve.
Makes 8 slices
Preparation time : 1 Hr
Updated on Aug 20-2007:
Another way of decorating this cake can be seen here.
Hi Shilpa,
Yummy Cake.
Nice recipe and another sweet entry to jfi.
Vineela
what is one cup measure in grams?
It is about 125gms. You can see the conversions here
what a delicious looking cake shilpa..
very very nice…
Mmm! Beautiful…This looks like a paradise on a plate…..shilpa, lovely picture.
This is indeed a wonderful entry.
Hi,
Delicious!!!
Nice one Shilpa. Im going to start baking very soon. Good Picture. Thanks for sharing..
Thanks a lot for all the comments.
Do give it a try, you will love it :).
Looks so yummy !!!!
hi how to submit a comment
hey shilpa
i hope u answer this im planning to make this particular cake for my hubbies bday ive never made cake before as they dont turn out right but this sounds easy …..all i need to know is the brand of fresh cream tat u use after reading this post i did search our local walmart but didnt see and fresh cream there so if u could please tell me the specific name i can look for it
thanks
shalmali
Shilpa: Shalmali, use any whipping cream that you find in dairy aisle. whip it very well till it makes peaks. I use the smallest available packet
Hi Shilpa,
I tried a variation of your cake and it came out really good. Basically I hate whipped cream and strawberries aren’t in season here anyway. So I made the basic cake and added chocolate chips to it. Everyone loved it, they couldn’t believe I hadn’t used any butter! Thanks for the great recipe.
Thanks for sharing this wonderful recipe with us. And your blog is absolutely yummy 🙂 I acn’t wait to try all the recipes posted by you
Hi Shilpa, this is for the first time i am visiting your site.. i am from Lisbon. i am vegetarian and i really get very upset as most of the cake recipes do have eggs. i too love moist cakes very much. can you please suggest any substitute for eggs? your cake looks beautiful and i just want to give a try.. Thanks and best wishes. Poonam.
Shilpa: Poonam, there are few eggless cake recipes on this blog. Please go to cake section and check them out.
Poonam,
I use egg replacer from any grocery store. The one I use is “Orgran” gluten free no egg.
Shilpa,,
I think you stay in Kansas City, no? There is a bakery called Andre’s somewhere near the plaza in KC,MO. They have a cake similar to this with strawberries, kiwis, etc. It is my favorite cake so far. I just love it. After I moved to California, I have been hunting for a cake like that. I will try making this one. It looks just like that.
Well Shilpa, i have eggless cakes recipes.i just wanted to know the name of the ingredient which is used in place of eggS. Anyways thanks..
Shilpa: Poonam, I am sorry, I don’t know. I will search and will update it if I find anything.
Hi Shilpa,
The cake looks good and i have tried your recipe. When i baked the cake,it sunk down and it gave a oil taste flavour.Can you tell me what went wrong and which oil should i use? I used Dhara oil.
Thanks.
Shilpa: Fio, sinking or rising of cake depends on oven heat and over mixing of the ingredients. So next time, mix till all ingredients are just mixed. As far as oil is concerned, I use peanut oil too & never had any problem. So not sure what went wrong, sorry :(.
This cake really looks so gorgeous. I too love moist cakes
Wow, this is just what I wanted. I’m a big fan of fresh fruit cakes, never knew I could also maek it one day. Well, m sure gonna try this. Thnx Shilpa.
Hi Shilpa,
I have been trying to make cakes since last two days… just searching the recipes on Google n trying them.. first cake came out really bad…it was hard n like a sweet omlete [:(] next day tried making it with my mom’s receipe… the cake was fluffy but it was little hard… I
was wondering what went wrong… as her cakes were always yummy… today i have come across ur website… I saw ur date cake recipe… it seems really yummy… in that u have asked to use baking soda instead of baking powder to make it softer…till now I was using baking powder so may be that went wrong… I would be trying out the date cake today. and this one would be next on my list… I have to be successful before my husband’s b’day next week… just wanted to ask you should we use baking soda for this cake too?? Also, I’m planning to make a pineapple cake so should I use pineapple juice instead of orange juice. Most of the recipes included the sugar syrup with some essence instead of a juice. I think this would be very good n moist bcoz of the juice.
Do reply.
Thanks
Vini
Shilpa: Vini, Usage of baking soda or powder depends on many things. So if a recipe calls for baking soda, do not replace it with baking powder and vice versa. This recipe calls for baking powder and not soda.
Hey Shilpa,
I stumbled upon your blog a few months ago and I love the zeal and enthusiasm with which you cook and then share your recipes – you’re an inspiration! I tried this cake over the weekend and it was a thumping success. Thanks ever so much for sharing your art.
Thanks Shilpa for this wonderful recipe. I often refer to your blog for new recipes, and have loved each one i’ve tried so far. Made this cake last nite for my hubby’s birthday, he loved it. Please keep up your good work.
Thanks
Hey Shilpa – Nice recipe. Did you bake this cake in the glass dish that you shown above ? I have a pyrex round bowl in which I am planning to bake this.? Will it work , any specific tips for glass ?
Shilpa: I followed the same method/timings that I would follow for any other type of baking dish.
Hi, i tried this out for my mom in laws bday and it turned out great. Thanx a ton!
Shilpa,
Even my cake sank in.. though the taste was very good. how long should i pre-heat the oven? Also if the quantity of flour doubles should all the ingredients double?
Also can you suggest some other topping for this? as i m not a fan of fresh cream/strawberries.
shilpa: Preheat for 10mins. Yes, if you are doubling flour, all other ingredients should double. You can use any topping you like.
hi Shilpa,
Made this cake today as it is our wedding anniversary,it was melt in the mouth tasty………..Thanx a ton…
Hey shilpa,such a nice creation.Actually i’m having one question.Whether ‘All purpose flour & maida’are same?If not what’s the difference.
Please refer wiki
v nice…could u tell me whats the alternative for eggs..wann to try it as a eggless cake…its v tempting
I haven’t tried it without eggs. Sorry
Hi, tried this cake today. It was wonderful. thanks for the recipe. But it took an hour to bake this cake to perfection. have linked to your recipe in my blog at http://www.satyamangala.blogspot.com.
Please do check it out.
Hi Shilpa,
Have been following you blog for quite a while now. The recipes seems really simple and great. I used to bake a lot of cakes back at home and also had an oven there. Now I do not have one, so i use a cooker.
Would this one come out well in a pressure cook? I would also like to try out your Blackforest. Thanks in advance. 🙂
Sorry, never tried baking in pressure cooker
Hi shilpa
My husband loves fruits and am planning to bake this for his birthday next week:). Once done, where do I keep it, in freezer or fridge? I want to keep it a surprise for Saturday evening, can I make it on fri and keep it? Will it remain good in freezer? Also, if kept in freezer, how early should I remove it outside before cutting? Any suggestions will be helpful? Or should I bake the cake on Friday and decorate on sat?
You can keep in refrigerator for 2-3 days
Hi Shilpa
I tried this cake as I said and it turned out awesome! Thanks so much for sharing such a beautiful recipe. I made it the day before and doubled the qnty, cake was very high actually , top had really fluffed out! I used the cool whip cream and it was easy. If anyone is doubling the contents like me, would suggest to use bit more orange juice to make it moist.