Best 3 Layered Fruitcake With Creme Fraiche Frosting Recipes
Indulge in a delightful culinary journey with our layered fruitcake, a masterpiece of flavors and textures. This exquisite cake is a symphony of moist fruitcake layers, each bursting with a medley of dried fruits, nuts, and spices, carefully arranged between layers of velvety crème fraîche frosting. The frosting, a delightful combination of tangy and creamy, complements the richness of the fruitcake perfectly. As you savor each bite, you'll be transported to a world of festive flavors and memories, making this cake the ideal centerpiece for any special occasion. Additionally, discover a collection of irresistible recipes within this article, including a classic fruitcake recipe, a decadent crème fraîche frosting recipe, and a guide to decorating your layered fruitcake with flair.
Here are our top 3 tried and tested recipes!
VANILLA CAKE WITH CREME FRAICHE FROSTING
Virginia Willis, our former test-kitchen director, often spent summers and holidays in Georgia with her grandmother, who shared this recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch four-layer cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Butter and flour two 8-by-3-inch cake pans. In the bowl of an electric mixer using the paddle attachment on medium speed, cream together butter, sugar, and vanilla seeds until light and fluffy, about 3 minutes.
- Sift together flour and baking powder. With the mixer on low speed, add the dry ingredients, alternating with milk, starting and ending with flour; scrape down sides twice. Transfer batter to a large bowl.
- In the clean bowl of an electric mixer fitted with the whisk attachment, whisk egg whites with pinch of salt on low speed until foamy. Increase speed to high, and continue to whisk until stiff (but not dry) peaks form, 3 to 5 minutes. Whisk one-third of the beaten whites into the batter to lighten the mixture. Using a large rubber spatula, fold remaining whites into the lightened batter. Divide the batter equally among the prepared pans. Bake until golden brown and a cake tester inserted into the cakes comes out clean, 40 to 45 minutes. Remove the pans to a rack to cool for 5 minutes. Invert the cakes onto the wire rack to cool completely.
- If cakes are not level, use a serrated knife to trim tops off. Carefully slice each cake horizontally into two equal layers, about 3/4 inch thick. (You will have four layers.) To assemble, place one sliced layer on an 8-inch cardboard cake round. Spread with 1/4-inch of frosting. Repeat with remaining layers, placing the final layer bottom-side up. Lightly coat the assembled cake with a thin layer of frosting to protect against crumbs in the frosting. Finish with remaining frosting. Garnish with candied lemon zest. Serve immediately, or keep refrigerated until ready to serve.
CREME FRAICHE MOUSSE
Making the creme fraiche is easy, then the gelatin turns it into mousse. Use this with our Passion Fruit Icebox Cake.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 4 1/2 cups
Number Of Ingredients 3
Steps:
- Combine creme fraiche and sugar in electric mixer, and whip to stiff peaks. Don't overwhip or cream will separate.
- Pour 2 tablespoons cold water into small bowl; sprinkle with gelatin. Let stand about 5 minutes. Place bowl over a small saucepan of simmering water; stir constantly until gelatin is dissolved and warm to the touch.
- Slowly pour gelatin into creme fraiche; whisk. Cover with plastic, refrigerate.
CRèME FRAîCHE POUNDCAKE
Old-fashioned poundcake recipes don't typically contain any chemical leavening, relying on the power of eggs and elbow grease to raise the crumb. Modern recipes often mix in a little baking powder or soda to lighten things up - but how much can be up to the cook. Adding 1/2 teaspoon baking powder will give the cake a dense and velvety interior; using the whole teaspoon makes it slightly airier and softer. Either way, this buttery loaf cake has a gentle tang from the crème fraîche, which is also featured in the candylike glaze. You'll need a 9-by-5-inch loaf pan to accommodate all the batter. If your loaf pan is smaller, bake any extra batter in a greased ramekin on the side.
Provided by Melissa Clark
Categories cakes, quick breads, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Thoroughly butter a 9-by-5-inch loaf pan, including the rim. Sprinkle a little sugar into the pan, tilting to coat the bottom and sides in a thin, even layer.
- In a medium bowl, whisk together the flour, cornstarch, baking powder and salt. (Using 1/2 teaspoon baking powder yields a dense and velvety interior, while 1 teaspoon makes the cake slightly airier and softer.)
- In a large bowl using an electric mixer, either hand-held or a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, beating well between additions.
- With the mixer set on low speed, beat in half the flour mixture. Beat in the crème fraîche, then the remaining flour mixture, scraping down the sides of the bowl with a rubber spatula. Beat in the vanilla extract.
- Scrape the mixture into the prepared pan and smooth the top. (Depending on your pan, it may fill it all the way to the top, and that is OK.) Bake until the cake is browned on top and a cake tester inserted into the center comes out clean, 55 to 65 minutes. Transfer to a wire rack to cool for a few minutes while you make the syrup.
- In a small bowl, combine 1 cup/120 grams of the confectioners' sugar, vanilla extract or rum, and 2 tablespoons water, whisking until smooth. (It should be quite thin. Add more water, if needed.) Using a long, thin paring knife, pierce the cake all over about 20 times, poking all the way through. Spoon 4 tablespoons of the syrup over the warm cake. Reserve remaining syrup in the bowl.
- After the cake has cooled in the pan for an hour, run a thin metal spatula or butter knife around the edges to release them from the pan, then unmold the cake onto the rack to finish cooling.
- Whisk crème fraîche and remaining 1/2 cup/60 grams confectioners' sugar into the syrup until you get a thick glaze, as thick as heavy cream. Add a little more confectioners' sugar or water if needed to get the right texture.
- Pour the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for at least 15 minutes before slicing.
Tips:
- Mise en place: Before you begin baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
- Use fresh, high-quality ingredients: The better the ingredients you use, the better your cake will taste. If possible, use organic, locally-sourced ingredients.
- Don't overmix the batter: Overmixing can make the cake tough and dry. Mix the batter just until the ingredients are well combined.
- Bake the cake in a preheated oven: This will help ensure that the cake bakes evenly.
- Don't open the oven door during baking: Doing so can cause the cake to fall.
- Let the cake cool completely before frosting it: This will help prevent the frosting from melting.
Conclusion:
This layered fruitcake with crème fraîche frosting is a delicious and festive dessert that is perfect for any special occasion. With its moist, flavorful cake and creamy, tangy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this layered fruitcake a try. You won't be disappointed!
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