Marion Reed's Open Fruit Cake Recette

This easy, crowd-pleasing fruit cake recipe is incredibly versatile! Create a delicious cake-like or cookie-like crust depending on your baking pan choice. Using apples, peaches, pears, plums, or apricots, this recipe is a guaranteed family favorite, passed down through generations. The cinnamon-sugar topping and juicy fruit create a delightful flavor combination that's perfect for any occasion.

Préparation 20 min
Cuisson 70 min
Calories 267.9 kcal
Protéines 6g
Note Soyez le premier
Marion Reed's Open Fruit Cake 37

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Marion Reed's Open Fruit Cake

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (4 ounces) softened butter or margarine
  • 1 large egg
  • 3 tablespoons water
  • Apples, quantity as needed
  • 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon (for cinnamon-sugar mixture)
  • 1 teaspoon ground cinnamon

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Comment préparer Marion Reed's Open Fruit Cake

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, sift together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
  3. Cut in 6 tablespoons (3 ounces) softened butter or margarine using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. In a small bowl, whisk together 1 large egg and 3 tablespoons water. Add to the dry ingredients and mix until a dough forms.
  5. Grease a 13x9 inch baking pan for a cake-like crust or a cookie sheet with a small rim for a cookie-like crust.
  6. Pat the dough evenly into the prepared pan.
  7. Slice fruit into half-moon shapes. Arrange in slightly overlapping rows on top of the dough, completely covering the surface. (The rows should look like this: ((((((((((((( )
  8. In a small bowl, mix together 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon.
  9. Sprinkle the cinnamon-sugar mixture evenly over the fruit.
  10. Dot the top with 2 tablespoons of softened butter.
  11. Bake for 40-70 minutes, or until the fruit is tender and the crust is golden brown. Start checking for doneness at 40 minutes.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

100g

Fat

28g

Carbs

14g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Low Protein Desserts Fruit Oven Kid Friendly Cakes Dietary Low In Something Apples Pears Equipment 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Marion Reed's Open Fruit Cake ?

Marion Reed's Open Fruit Cake prend environ 90 minutes du début à la fin — environ 20 minutes de préparation et 70 minutes de cuisson.

Combien de calories contient Marion Reed's Open Fruit Cake ?

Marion Reed's Open Fruit Cake contient environ 267.9 calories par portion, avec environ 6 g de protéines, 14 g de glucides et 14 g de lipides.

De quels ingrédients ai-je besoin pour Marion Reed's Open Fruit Cake ?

Les principaux ingrédients de Marion Reed's Open Fruit Cake sont Flour, Sugar, Baking Powder, Salt, Butter, Egg. Consultez la liste complète avec les quantités ci-dessus.

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