Tutti Fruitti Cake Aka Veras Mennonite Cake Recipes

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TUTTI-FRUTTI ANGEL FOOD CAKE



Tutti-Frutti Angel Food Cake image

Each heavenly slice of this made-from-scratch cake is feathery-light, confides Jill Kinder of Richlands, Virginia. Its pretty pink color makes it perfect for Valentine"s Day.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 9

1-1/2 cups egg whites (about 10)
1-1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 to 2 drops red food coloring, optional
1-1/2 cups sugar
1-1/4 cups cake flour
1 cup finely chopped mixed candied fruit

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes; set aside. , Add cream of tartar, extracts, salt and food coloring if desired to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in candied fruit., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. ,

Nutrition Facts : Calories 226 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 169mg sodium, Carbohydrate 53g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.

TUTTI-FRUITTI CAKE (AKA VERA'S MENNONITE CAKE)



Tutti-Fruitti Cake (Aka Vera's Mennonite Cake) image

My children and I first had this delicious pound-type cake at a potluck at the Mennonite church. It was made by Vera, she had no name for her yummy dessert, hence the title.

Provided by Susan Lee

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9

3 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
3 slightly beaten eggs
2 cups mashed ripe bananas
1 (8 ounce) can crushed pineapple
1 cup vegetable oil
1 1/2 teaspoons vanilla

Steps:

  • Mix all ingredients together.
  • Pour into an oiled and floured bundt pan.
  • Bake at 350°F for 45-65 minutes, until top is dark golden brown and a toothpick comes out nearly clean.
  • Glaze when warm with a mixture of concentrated strawberry/banana juice and powdered sugar.

Nutrition Facts : Calories 457, Fat 19.8, SaturatedFat 2.8, Cholesterol 52.9, Sodium 242.7, Carbohydrate 66.1, Fiber 1.6, Sugar 39.3, Protein 5.2

VERA'S MENNONITE CAKE



Vera's Mennonite Cake image

We first enjoyed this delicious cake at a Mennonite Church potluck dinner, courtesy of a wonderful baker named Vera. She didn't have a title for her cake, so I named it myself. The texture of this cake is like a big pound cake, and the taste reminds me of tutti-frutti!

Provided by Susan Lee

Categories     Dessert

Time 50m

Yield 1 cake

Number Of Ingredients 12

3 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
3 slightly beaten eggs
2 1/4 cups mashed ripe bananas
1 (8 ounce) can crushed pineapple (short)
1 1/2 teaspoons vanilla
1 cup vegetable oil
1/2 cup banana-pineapple-strawberry juice concentrate
2 cups powdered sugar
1 dash milk

Steps:

  • Mix all ingredients together.
  • Pour into greased/floured bundt pan.
  • Bake at 350* for 44-55 minutes.
  • Glaze with juice concentrate, dash of milk and enough powdered sugar to make glaze.

Nutrition Facts : Calories 6451.3, Fat 238.1, SaturatedFat 33.9, Cholesterol 634.5, Sodium 2914.8, Carbohydrate 1040.9, Fiber 20.7, Sugar 711.6, Protein 62.3

TUTTI-FRUTTI POUND CAKE



Tutti-Frutti Pound Cake image

We tweaked a favorite ice cream flavor from way back to make a treat for all ages. The exceptionally moist cream-cheese pound cake gets split and filled -- three times -- with a luscious mousse flavored with pureed cooked peaches and studded with chopped fresh peaches and cherries. Because it's thickened with gelatin, the mousse gets nice and firm, then stays that way when layered in the cake -- and in every last slice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 10h

Number Of Ingredients 16

Vegetable-oil cooking spray
1 1/2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons coarse salt
3/4 teaspoon baking powder
1 1/2 sticks unsalted butter, room temperature
4 ounces (1/2 bar) cream cheese, room temperature
1 1/4 cups granulated sugar
3 large eggs, room temperature
1/2 teaspoon pure vanilla extract
2 large or 3 medium peaches, cut into 1/2-inch pieces (3 1/2 cups)
1/4 cup granulated sugar
Pinch of coarse salt
1 packet (1/4 ounce) unflavored powdered gelatin
3 ounces fresh sweet cherries, pitted and quartered (1/2 cup)
1/2 cup heavy cream
Confectioners' sugar, for serving (optional)

Steps:

  • Cake: Preheat oven to 350 degrees. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Line with parchment, leaving a 2-inch overhang on long sides. Coat parchment with cooking spray, then dust with flour, tapping out excess. Whisk together flour, salt, and baking powder in a bowl.
  • Beat butter and cream cheese in a large bowl until creamy. Add granulated sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla. With mixer on low speed, gradually add flour mixture, beating to combine.
  • Transfer batter to prepared pan, smoothing top with an offset spatula. Bake on a baking sheet until a tester inserted in center comes out clean, about 1 hour, 10 minutes, tenting with foil after 50 minutes. Let cool 10 minutes in pan on a wire rack, then turn out onto rack, top-side up, and let cool completely, about 3 hours.
  • Slice cake in half horizontally. Slice each portion in half again to create 4 equal slices.
  • Filling: Bring 2 cups peaches, granulated sugar, salt, and 1/3 cup water to a boil in a medium saucepan. Reduce to a simmer and cook, covered, until fruit is tender, about 5 minutes. Let cool slightly, then puree mixture in a food processor until smooth (you should have about 1 1/2 cups).
  • Prepare an ice-water bath. Sprinkle gelatin over 1/4 cup water in a small saucepan. Let sit until softened, about 5 minutes. Heat over medium, stirring until gelatin is dissolved. Stir in peach mixture to combine. Transfer to a large bowl; place in ice bath and let stand, stirring frequently, until beginning to set, about 6 minutes. Stir in remaining 1 1/2 cups peaches and cherries. Whisk cream to stiff peaks, then fold into peach mixture. Continue stirring over ice bath until mixture will hold its shape when dropped off a spoon.
  • Line loaf pan with plastic wrap, leaving an overhang on all sides. Place bottom cake layer in pan. Spread 1 cup peach mixture over cake. Repeat with remaining cake layers and filling, ending with top cake layer. Wrap plastic around cake and refrigerate until set, at least 4 hours and up to 2 days, before removing from pan using plastic. (If desired, trim edges of assembled cake.) Dust with confectioners' sugar just before serving.

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