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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Vintage Fruit Crown Cake Recipe

Vintage Fruit Crown Cake Recipe

I won't deny it, fruit cakes are one of my favorite holiday treats. I have never been able to understand why so many people hate fruit cake. Maybe it's because they have not tried my grandmother's rendition of Vintage Fruit Crown Cake. My grandmother is a great cook and you should try this cake.

3 1/2 to 4 cups All purpose flour
2 package Red Star instant blend dry yeast
1/3 cup Sugar
1/2 tsp Salt
1/2 cup Milk
1/2 cup Water
1/3 cup Shortening
1 Egg

Fruit Crown Filling

1/4 cup Fruit starter sauce syrup
1/3 cup Brown Sugar
1/3 cup Sugar
3 Tablespoons Butter
1 cup Drained fermented fruit
1/4 cup Walnuts, chopped

Oven Temp ~ 350°
Baking Time ~ 40 -
Pan Type ~ Bundt cake pan

In large mixer bowl, combine 1 1/2 cups flour, yeast, 1/3 cup sugar and salt, mix well. In saucepan, heat the milk, water and shortening until warm (120-130 degrees F, shortening does not need to melt.) Add to the flour mixture. Add the egg. Blend at low speed just 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 into greased bowl, turning to grease top. Cover, let rise in a warm place until light and doubled in size, about 1 hour.

Prepare Fruit Crown Cake Filling
In a 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 in size, about 30 minutes. Bake at 350 degrees for 40 to 45 minutes until dark golden brown. Cool Vintage Crown Cake for 10 minutes in pan, invert onto serving plate.
Serve Vintage Fruit Crown Cake warm.

12 Servings
Nutrition facts:
Serving Size 104 g
Calories 316
Calories from Fat 100
Total Fat 11.1g 17%
Saturated Fat 4.0g 20%
Cholesterol 22mg 7%
Sodium 130mg 5%
Total Carbohydrates 48.1g 16%
Dietary Fiber 1.6g 6%
Sugars 15.7g
Protein 6.2g
Vitamin A 2% • Vitamin C 0% • Calcium 2% • Iron 13%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

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° 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 over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of 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.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!