Fruit Basket Cake

I made this cake for a friend of mine, for his birthday. He is older so no numbers or silly writing is required. Just deliciousness!

Candy Cake, White Chocolate Cake

So as always I made the cake from scratch as I have been blessed with the opportunity of high altitude cooking. The cake itself came from my grandfather’s cookbook and turned out delicious with the following modifications. The high altitude modification for the cake portion of the recipe are parenthetical and in red; my sea level friends just follow the recipe without modification.

Happy Baking!

White Chocolate Fruit Basket Cake Recipe

Ingredients

Butterscotch Sundae Cake

  • 2 ¼ cups (+7 Tbsp) sifted flour
  • 3 tsp (-1.5 tsp) baking powder
  • 1 tsp salt
  • 1 3/4 cups (-3 Tbsp) packed brown sugar
  • 1/2 cup shortening
  • 1 cup (+4 Tbsp) milk
  • 1 tsp vanilla
  • 2/3 cup unbeaten eggs

Buttercream Icing

  • 3 cups confectioners’ sugar
  • 1 cup butter
  • 1 tsp vanilla extract
  • 1 to 2 Tbsp whipping cream

Topping

  • 11 Kit Kat Candy Bars (White Chocolate variety)
  • 2 lbs fresh strawberries
  • 1 pint fresh blueberries
  • 1 pint fresh raspberries
  • 2 Tbsp apricot preserves

Directions

Butterscotch Sundae Cake

  1. Position the rack in the center of the oven and preheat the oven to 375oF.
  2. In a bowl, whisk together, sifted flour, baking powder and salt.
  3. In a large bowl with an electric mixer, cream together the butter and sugar until well blended. Beat in the eggs, along with the vanilla, beating well to blend.
  4. On low speed, add the dry ingredients. Once all of the ingredients are mixed together, increase the speed and beat for 2 minutes.
  5. Pour batter into a greased 9 x 13 pan or 2-8″ diameter pans.
  6. Bake the cake for 30 to 33 minutes (or until the cake tester comes out clean).

Buttercream Icing

  1. In a standing mixer fitted with a whisk, mix together sugar and butter.
  2. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  3. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
  4. Once the cake is cooled spread prepared frosting between layers and over top and sides of cake.

Topping

  1. Separate Kit Kat bars and lightly press into sides of cake.
  2. Arrange berries on top.
  3. Brush berries with apricot preserves.

ENJOY!

I adapted this recipe from the following sources:

Keep it Crafty <3 Charlie

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Comments

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