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Fresh Fruit Cake (D, TNT)
Source: Self, adapted idea from Ruth Jolle
Serves: 12 to 14 servings

1/2 cup butter at room temperature
1/2 cup butter-flavored margarine at room temperature
1 cup sugar, grind to powder in coffee grinder
1 egg
1/2 tsp. grated nutmeg
1 tbsp. lemon juice
1 tsp. vanilla essence
1/2 tsp. lemon zest
3 cups self-raising flour
Plum jam

Fruits: (approximately)
6 to 8 apricots and plums, pitted, and cut each into 4 pieces
2 nectarines, sliced into small pieces
2 to 3 tbsp. sugar

Prepare a 26cm (10") springform baking pan, lay bottom with baking paper and spray. Heat oven to 180°C/350°F.

In the electric mixer make a fluffy cream with butter and margarine and sugar.

Add the egg with 1 tbsp. flour, continue to beat for another few minutes.

Add all other ingredients except the flour. Mix.

Stop the motor and add all the flour. Continue to mix on a slow beater until flour and cream are well blended.

With floured hands divide the dough into 2 portions. Spread two thirds at the bottom of the prepared springform pan. Cover with plastic wrap and keep in the fridge for an hour or over night. Make a ball from the remaining third portion of the dough, warp it in plastic wrap, keep it in the freezer for 1 hour, or in the fridge over night.

Spread the jam over the cooled dough. Arrange the apricots and plums as a flower over the jam. On top scatter the sliced nectarines. Sprinkle with sugar. On top of all, grate coarsely the left 1/3 dough.

Bake in pre-heated oven for 45 minutes. Serve a little warm with ice cream or at room temperature. Delicious for the summer with summer compote.

Poster's Notes:
This cake you can prepare in 2 stages (you don't have to). It is great, if you don't want to work to hard, or, you haven't got all the time on your hands. So,.....Write, or copy down the recipe, try it and you will not be disappointed.

Posted by Rina Perry

Nutritional Info Per Serving: N/A