Vintage Fruit Crown Cake Recipe

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Vintage Fruit Crown Cake Recipe

3 1/2 to 4 cups
2 pkg
1/3 cup
1/2 tsp
1/2 cup
1/2 cup
1/3 cup
1

Filling

1/4 cup
1/3 cup
1/3 cup
3 Tb
1 cup
1/4 cup

All purpose flour
Red Star instant blend dry yeast
Sugar
Salt
Milk
Water
Shortening
Egg

Fruit starter sauce syrup
Packed brown sugar
Sugar
Butter
Drained fermented fruit
Walnuts, chopped

Oven Temp ~ 350° Baking Time ~ 40 - 45 Min.
Pan Type ~ Bundt pan

In large mixer bowl, combine 1 1/2 cups flour, yeast, 1/3 cup sugar and salt; mix well. In saucepan, heat milk, water and shortening until warm (120-130 degrees F; shortening does not need to melt.) Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 3 to 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 1 hour.

Prepare Filling: In medium saucepan, combine the fruit syrup, brown sugar, 1/3 cup sugar and butter. Cook over low heat, stirring occasionally, until sugar has dissolved and butter melts; keep warm. Spoon fermented fruit into bottom of greased 12-cup Bundt pan. Sprinkle nuts over fruit.

Punch down dough. Divide into pieces the size of walnuts; shape each piece into a smooth ball. Place balls in layers in pan; pouring warm sauce over layers and top. Cover; let rise in warm place until double, about 30 minutes. Bake at 350 degrees for 40 to 45 minutes until dark golden brown. Cool 10 minutes in pan; invert onto serving plate. Serve warm.

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Healthy Homemade Cake Recipe

Yes, healthy cake recipes mean that you can eat smart and still enjoy cakes.
Eating cakes as part of a healthy diet isn’t a problem. Make your own cakes, and you know exactly what’s in them.
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The taste and texture of a cake you've made yourself will be far superior to anything you can buy at the supermarket. It's satisfying to do, and it really doesn't take very long. You can also double-up the quantities, and make two cakes, freezing one to use in the future.

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