Marion Reed's Open Fruit Cake Recipe

Name: Marion Reed's Open Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups flour; 1 cup sugar; 1 teaspoon baking powder; ½ teaspoon salt; 6 tablespoons butter or 6 tablespoons margarine; 1 beaten egg; 3 tablespoons water; apples (Fresh Fruit of your choice) or peaches (Fresh Fruit of your choice) or pears (Fresh Fruit of your choice) or plums (Fresh Fruit of your choice) or apricot (Fresh Fruit of your choice); cinnamon sugar (for sprinkling on top); butter (for dotting on top)

Servings: persons

1 ½ cups flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons butter or 6 tablespoons margarine
1 beaten egg
3 tablespoons water
apples (Fresh Fruit of your choice) or peaches (Fresh Fruit of your choice) or pears (Fresh Fruit of your choice) or plums (Fresh Fruit of your choice) or apricot (Fresh Fruit of your choice)
cinnamon sugar (for sprinkling on top)
butter (for dotting on top)

1
Sift the flour with the sugar, baking powder and salt.
2
Add 6 Tablespoons of the butter or margarine and cut in.
3
Add the egg beaten with 3 tablespoons of water (you are beating the egg and water together) mix to form a dough.
4
Pat the dough with your hands into greased baking pan; for a cakelike crust use a 13 x 9 inch pan; for a cookielike crust, pat into a cookie sheet that has a small rim (some cookie sheets today are totaly flat not sure they would work, the older cookie sheets had a 1/4 inch rim all the way around).
5
Slice fruit in half moon shape and make slightly overlapping rows until pan is full.
6
The rows will look like this (((((((((((((.
7
Sprinkle with cinnamon-sugar (I usually make my own, just mix white sugar with cinnamon to taste) and dot with butter.
8
Bake at 375 degrees F for 40 minutes or until fruit is done.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ½ cups flour, 1 cup sugar, 1 teaspoon baking powder, ½ teaspoon salt, and more.

Yes, Marion Reed's Open Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Marion Reed's Open Fruit Cake

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