The Best Fruit Basket Cake Recipe

Name: The Best Fruit Basket Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 3 cups All Purpose or Unbleached Flour; 1 1/2 teaspoons baking powder; 1 1/2-teaspoon baking soda; 1/2 teaspoon Salt; 1 1/3 cups (2, 1/4 sticks) unsalted butter, room temperature; 1 1/4 cups Splenda; 1/2 teaspoon grated orange peel packed; 2 teaspoons vanilla extract; 1 1/2 cups light sour cream; 1/3 cup orange juice; 4 large eggs; Filling:; 2 12-ounce baskets strawberries; 1 Tablespoons Sugar; 1/3 cup strawberry preserves (Sugar Free Optional); 1 large ripe banana; 1/2 cup of Pineapple preserve (or Sunday toping, drained); Frosting:; 3 12oz tubs of Whipped Vanilla Frosting; 8 oz Light Sour Cream; Topping:; 1 16 oz Swiss white chocolate bar; By: Linda Galyean

Servings: persons

Cake
3 cups All Purpose or Unbleached Flour
1 1/2 teaspoons baking powder
1 1/2-teaspoon baking soda
1/2 teaspoon Salt
1 1/3 cups (2, 1/4 sticks) unsalted butter, room temperature
1 1/4 cups Splenda
1/2 teaspoon grated orange peel packed
2 teaspoons vanilla extract
1 1/2 cups light sour cream
1/3 cup orange juice
4 large eggs
Filling:
2 12-ounce baskets strawberries
1 Tablespoons Sugar
1/3 cup strawberry preserves (Sugar Free Optional)
1 large ripe banana
1/2 cup of Pineapple preserve (or Sunday toping, drained)
Frosting:
3 12oz tubs of Whipped Vanilla Frosting
8 oz Light Sour Cream
Topping:
1 16 oz Swiss white chocolate bar
By: Linda Galyean

1
Preheat oven to 350u00b0F. Generously grease and flour three 9-inches round cake pans. Line bottom of pans with parchment paper (sprayed parchment paper with cooking spray on both sides). Sift first 4 ingredients into medium bowl. In a large bowl with an electric mixer, beat butter and 1 1/4 Cups Splenda until well blended. Beat in Sour Cream, orange peel, orange juice and vanilla. Add eggs 1 at a time until well blended. Add dry ingredients and beat at low speed until moistened. Beat 3 minutes at medium speed. Divide batter between three nine inch prepared cake pans; smooth tops.
2
Bake at 350u00b0F. for 20 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool 30 minutes or until completely cooled.
3
While cake is baking, clean and set aside about 10 large strawberries for garnish. Hull and slice the remaining strawberries. Place in medium bowl. Add 1 tablespoons Sugar and add strawberry preserve; toss to blend. Let stand at room temperature until you are ready to frost your cake. Note do not leave Strawberries out for more then two hours you will need to put in refrigerator.
4
Then mix two tubs of vanilla whipped frosting and 8 oz sour cream; on high speed beat in large bowl until well blended; do not over beat. Place 1 cake layer, flat side up, on platter. Generously spread whipped frosting on first layer. Place sliced banana's covering the top of first layer and then spoon on pineapple preserve in center of layer. Note to keep pineapple preserve away from edge. Top with second cake layer, flat side up, pressing slightly. Poor juice from strawberries on top of second layer; top with sliced strawberries in an even layer. Spread 1 cup of whipped frosting over strawberries. Top with third cake layer, flat side down, pressing slightly. Spread remaining Whipped frosting over top and sides of cake; decorate with last frosting tub, garnish with remaining 10 strawberries and shaved White chocolate.

1742

kcal

Calories

108

Fat

125

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 24 ingredients. The key ingredients include: Cake, 3 cups All Purpose or Unbleached Flour, 1 1/2 teaspoons baking powder, 1 1/2-teaspoon baking soda, and more.

Yes, The Best Fruit Basket 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.

The Best Fruit Basket Cake

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