Cake Recipes Made With Fruit (Fruitcakes)

Cake Recipes Made With Fruit (Fruitcakes)
In the fall season when fruit is in abundance, there are all sorts of fruit you can add to upside down cakes. Delicious peach, apple, pear, prune, and apricot flavors add to the taste of FRUITCAKES.
(And I don’t mean like the dried fruit in those horrid Christmas fruitcakes.)
Raspberry, huckleberry, boysenberry, cherry, etc., are great tastes to savor in fruitcakes. Enjoy some good cakes with fruit.

Apple Cake Recipe

Fresh Apple Cake Recipe

Candy Apple Cake Recipe

Apple Coffee Cake Recipe

Apple Pie Cake Recipe

Applesauce Whole Wheat Cake Recipe

Grandma's Applesauce Cake

Apricot Cake Recipe

Grandma's Banana Cake Recipe

Banana Coconut Upside Down Cake

Banana Strawberry Whole Wheat Cake

Banana Yogurt Cake Recipe

Melt in your Mouth Blueberry Cake Recipe

Blueberry Buckle Cake Recipe

Blueberry Ice Box Cake Recipe

Blueberry Nut Crunch Cake Recipe

Blueberry Raspberry Upside Down Cake

Caramel Apple Upside Down Cake Recipe

Caramel Frosted Hummingbird Cake Recipe

Cherry Dream Cake Recipe

Cherry Pudding Cake Recipe

Cinnamon-Sugar Rhubarb Cake Recipe

Daffodil Upside Down Cake Recipe

Gingerbread Peach Up-Side Down Cake

Lemon Coconut Cake Recipe

Lemon Drop Cake Recipe

Louisiana Cajun Cake Recipe

Mandarin Orange Cake Recipe

Microwave Smores Cake Recipe

Moist Lemon Cake Recipe

Orange Cake Recipe

Peach Dump Cake Recipe

Peach Glazed Savarin Cake Recipe

Peach Upside Down Cake Recipe

Pear Cake Recipe

Pineapple Crumb Cake Recipe

Aunt Fonnie's Plum Cake Recipe

Plum Up-Side-Down Cake Recipe

Raspberry Crunch Cake Recipe

Raspberry Mousse Cake Recipe

Raspberry Rhubarb Dump Cake

Rhubarb Upside Down Cake Recipe

Linda's Rhubarb Upside Down Cake Recipe

Royal Rhubarb Cake Recipe

Snow on the Mountain Cake Recipe

Strawberry Dream Cake Recipe

Strawberry Shortcake Recipe

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Fruitcakes to a Friend

Cake Recipe Tips

Measurements

Substitutes

Glossary Terms

American Dream Cake

The Perfect Flat Cake

Healthy Homemade Cake Recipe Tips

When baking with butter:
Room-temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68°F to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter: Cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When mixing cake batter:
You cannot overbeat the eggs, sugar and butter, but you can overbeat the flour. If you do, gluten will form and you will be making a quick bread instead of a layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake flour:
Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

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