Summer Fruit Drizzle Cake Food

SUMMER-FRUIT SHORTCAKE WITH MASCARPONE

Steps:

• Make cake:
• Position rack in center of oven and preheat to 425°F. Whisk buttermilk, egg and vanilla extract in medium bowl to blend; transfer 1 tablespoon mixture to small bowl and reserve for glaze. Sift flour, sugar, baking powder and salt into large bowl; add butter. Using electric mixer, beat until mixture resembles coarse meal, about 3 minutes. Add buttermilk mixture and blend just until soft moist dough forms. Turn dough out onto lightly floured surface. Using floured hands, gather dough into ball and knead gently for 6 turns. Transfer dough to ungreased baking sheet. Shape dough into 8-inch round. Brush top with reserved 1 tablespoon buttermilk mixture. Bake cake until top is golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer cake to rack and cool completely.
• Make filling:
• Toss plums, peaches, raspberries and 1/3 cup sugar in large bowl to blend. Let stand 30 minutes.
• Meanwhile, beat mascarpone, whipping cream, 1/4 cup powdered sugar and vanilla in large bowl until firm peaks form. Refrigerate until ready to use.
• Cut off top 1/3 of cake. Using small knife and leaving 1/2-inch border at edge, cut out enough of cake bottom to form 1/2-inch-deep indentation. Spread half of mascarpone cream in indentation. Using slotted spoon, remove fruit from bowl; mound onto cream. Reserve fruit juices in bowl. Spread remaining mascarpone cream over fruit. Cover with top of cake. Refrigerate cake and reserved juices separately, at least 3 hours and up to 6 hours.
• Let cake stand at room temperature 30 minutes before serving. Dust with powdered sugar. Cut into wedges. Drizzle with reserved fruit juices and serve.

SUMMER FRUIT CAKE

Steps:

• To make cake: Preheat oven to 350-degrees F.
• Grease and flour 9x13-inch pan.
• Combine flour-salt in bowl.
• Beat eggs-vanilla in large bowl.
• Add flour mixture to egg mixture.
• Stir in remaining ingredients (fruit-raisins).
• Pour into prepared pan.
• Bake for 40-45 minutes or toothpick comes out clean.
• While cake is baking make glaze: Combine all glaze ingredients (sugar-baking soda) in large saucepan over medium heat.
• Bring to boil and simmer for 5 minutes, stirring constantly.
• Remove from heat.
• Stir in vanilla.
• When cake is done, remove from oven and poke entire surface of cake with a toothpick.
• Pour glaze over hot cake slowly.