throessmagh: Delicious Cakes Made with Fruit: Pineapple Chiffon and Peach Pudding Cake Recipes

Fruits are always refreshing and they are delicious in cakes. These cake
recipes made with fruit in them will be crowd pleasers. Try the Pineapple
Chiffon for a light and luscious cake. The cake is made with pineapple
juice and the filling/frosting with crushed pineapple. The Peach Pudding
Cake is a totally different type of cake and is baked with 6 fresh
peaches. Both are delicious!

PINEAPPLE CHIFFON CAKE

2 1/4 cups sifted cake flour
1 1/2 cups sugar
1 tbsp baking powder
1 tsp salt
1/2 cup canola oil
5 egg yolks
3/4 cup unsweetened pineapple juice
1 cup egg whites (approx. 8 eggs)
1/2 tsp cream of tartar

Topping:

2 cups whipping cream
1 can (20-oz) can crushed pineapple, well drained

Sift together the flour, sugar, baking powder and salt. Make a well in the
center of the flour mixture and add, in this order, the oil, egg yolks,
and pineapple juice. Beat until smooth. In a large mixing bowl, beat egg
whites and the cream of tartar until very stiff peaks form. Pour batter in
a thin stream over all egg white surface; fold in gently. Bake in an
ungreased 10-inch tube pan at 350 degrees for 60 minutes. Invert pan.
Allow cake to cool. Remove from pan and split into 2 layers. Fill and
frost with the topping mix.

To make topping: Whip the whipping cream until creamy stiff. Fold into the
crushed pineapple. Use to fill and frost the chiffon cake.

PEACH PUDDING CAKE

6 ripe peaches, peeled and halved
2 tsp brown sugar
1/2 tsp vanilla extract
1/4 cup water
8 tbsp butter, softened
1/2 cup sugar
2 eggs
1 cup self-rising flour
1/4 tsp salt

Preheat oven to 350 degrees. Grease and lightly flour a 9-inch round cake
pan; set aside.

In a large skillet, place the peaches with the cut side down. Add the
brown sugar, vanilla, and water. Simmer mixture for 5 minutes. Allow to
cool.

In a large mixing bowl, using an electric mixer at medium speed, combine
the butter and sugar until well blended. Add the eggs to the sugar mixture
and beat until light and fluffy. Add the flour, salt, and the cooked syrup
from the peaches; beat until well blended. Place the peaches, cut side
down, in the prepared baking pan. Top the peaches with the batter mixture.
Bake at 350 degrees for 35 to 40 minutes or until golden in color and a
wooden toothpick inserted in the center comes out clean. After cake cools,
sprinkle with powdered sugar if desired.

throessmagh

วันเสาร์ที่ 8 สิงหาคม พ.ศ. 2552

Delicious Cakes Made with Fruit: Pineapple Chiffon and Peach Pudding Cake Recipes

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