Peach and Raspberry Summer Fruit Cake
This delightful summer fruit cake features layers of moist vanilla sponge infused with fresh peach puree and studded with tart raspberries. Topped with a light whipped cream frosting and garnished with seasonal fruits, it's a perfect centerpiece for any summer gathering.
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 large Eggs
- 1 teaspoon vanilla extract
- 1 cup fresh peach puree
- 1 cup fresh raspberries
- 1 cup heavy cream
- 1/4 cup powdered sugar
- as desired seasonal fruits for garnish
Instructions
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Step 1:
Preheat your oven to 350°F (175°C).
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Step 2:
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Step 3:
In another bowl, cream the softened butter until smooth, then add the sugar and beat until light and fluffy.
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Step 4:
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
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Step 5:
Gradually add the dry ingredients to the wet mixture, alternating with the peach puree, and mix until just combined.
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Step 6:
Gently fold in the fresh raspberries into the batter.
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Step 7:
Pour the batter into a greased cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
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Step 8:
While the cake cools, whip the heavy cream with powdered sugar until soft peaks form.
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Step 9:
Once the cake is completely cool, frost the top with the whipped cream and garnish with seasonal fruits.
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Step 10:
Slice the cake and serve it at your summer gathering.