Summer Fruitcake

Name: Summer Fruitcake
Ingredients: 12 cup butter (1 stick); 1 cup granulated sugar; 2 eggs; 2 teaspoons lemon juice, -or-; 1 teaspoon vanilla; 1 cup flour; 1 teaspoon baking powder; 12 teaspoon salt (I prefer Kosher); 12 teaspoon cinnamon; 12 cup granulated sugar; 12 teaspoon cinnamon; 6 medium ripe plums, sliced 1/2 inch -or-; 4 peaches, sliced 1/2 inch -or-; 1 pint berries

14 ingredients

15 steps

Ingredients

12 cup butter (1 stick)
1 cup granulated sugar
2 eggs
2 teaspoons lemon juice, -or-
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
12 teaspoon salt (I prefer Kosher)
12 teaspoon cinnamon
12 cup granulated sugar
12 teaspoon cinnamon
6 medium ripe plums, sliced 1/2 inch -or-
4 peaches, sliced 1/2 inch -or-
1 pint berries

Directions

1

Mix the butter and sugar until well blended.
2

Add the eggs one at a time.
3

Mix in the lemon juice (or vanilla).
4

In a seperate bowl or on a sheet of wax paper easure out the flour, baking powder, salt and cinnamon.
5

Add gradually to the mixing bowl until all is incorporated.
6

Grease the pan.
7

A 9 inch springform works best.
8

Spoon batter into bottom of pan and spread out until even.
9

Place fruit in a decorative pattern on top pf batter.
10

Mix & match the fruit if you like just make sure there is enough to cover the top of the cake with little batter showing through.
11

It is nice to create a design which will subtly show through.
12

Mix remaining sugar and cinnamon.
13

Spoon over fruit as evenly as possible.
14

Bake for 1 hour at 350 degrees on the center rack.
15

Remove from oven, loosen sides and let cool for 30 minutes.