Easy Layered Fruit Cake Recipe | YIELD

YIELD Makes 7 servings

INGREDIENTS

1 cup cake flour 1/3 cup sugar 1 teaspoon baking powder Dash salt 1/4 cup water 3 tablespoons canola oil 1‑1/2 teaspoons vanilla 3 egg whites, at room temperature 1/2 teaspoon cream of tartar 3 cups assorted fresh fruit, such as strawberries, kiwis, blueberries, pineapple, raspberries, apricots or plums 1/3 cup no-sugar-added apricot fruit spread, strained 1 tablespoon orange-flavored liqueur or water

PREPARATION:

1. Preheat oven to 350°F. Lightly grease 13X9-inch baking pan; set aside.
2. Combine flour, sugar, baking powder and salt in large bowl. Add water, oil and vanilla; set aside.
3. Beat egg whites in large bowl with electric mixer at high speed until foamy. Add cream of tartar; continue beating at high speed until stiff peaks form.
4. Gently fold egg whites into cake batter. Pour into prepared pan; smooth surface of batter. Bake 15 minutes or until toothpick inserted in center comes out clean; cool 5 minutes. Gently turn cake out of pan; cool completely.
5. Cut cake lengthwise in half, then cut crosswise into 14 rectangles of equal size.
6. Combine spread and liqueur in small microwavable bowl. Microwave on HIGH 20 seconds or until warmed through; set aside.
7. To assemble, place 1 cake slice on each dessert plate. Brush warmed glaze on cake; top with single layer of fruit. Repeat layer ending with fruit.

This recipe appears in: Fruit Desserts NUTRITIONAL INFORMATION: Fiber 2 g Carbohydrate 35 g Saturated Fat <1 g Total Fat 6 g Calories from Fat 26 % Calories 214 Protein 3 g Sodium 111 mg DIETARY EXCHANGE: Fruit 1 Starch 1-1/2 Fat 1