Ingredients for 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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How to Make Marion Reed's Open Fruit Cake
- Preheat oven to 375°F (190°C).
- In a large bowl, sift together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
- Cut in 6 tablespoons (3 ounces) softened butter or margarine using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a small bowl, whisk together 1 large egg and 3 tablespoons water. Add to the dry ingredients and mix until a dough forms.
- Grease a 13x9 inch baking pan for a cake-like crust or a cookie sheet with a small rim for a cookie-like crust.
- Pat the dough evenly into the prepared pan.
- 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: ((((((((((((( )
- In a small bowl, mix together 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon.
- Sprinkle the cinnamon-sugar mixture evenly over the fruit.
- Dot the top with 2 tablespoons of softened butter.
- 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
