Fruit Layer Cake

Recipe Thumbnail
Serving: Serves 12
Prep Time: 35 Minutes
Cooking Time: Bake 23 Minutes

May June 2021 Big Y Dig In Magazine Recipe

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Preheat oven to 350 degrees Fahrenheit. Butter and flour 2, 8-inch cake pans; set aside.

4. In a small bowl, combine flour, baking powder and salt; set aside.

5. In a large bowl using an electric mixer on medium speed, cream together butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Wash hands after handling raw eggs. Beat in vanilla. Add flour mixture, alternately with buttermilk, beating well after each addition.

6. Pour batter evenly into prepared pans. Place in the oven and bake for 23 minutes or until a toothpick inserted near the center comes out clean. Remove from oven and let cool for 10 minutes. Remove cakes from pans and let cool completely on wire racks.

7. Place one of the cakes on a serving plate and spread 1 cup frosting over top. Top with raspberry preserves and a layer of the assorted fruit. Place other cake on top and frost the sides and top. Gently press almonds onto sides of cake. Artfully arrange remaining fruit on top of cake.

8. Combine apricot preserves and lemon juice in a small saucepan over medium-low heat and heat until melted. Strain and drizzle over fruit. Refrigerate until ready to serve.

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Nutrition Facts

Nutrition Information Per Serving
Calories: 523
Total Fat: 14g
Saturated Fat: 5g
Cholesterol: 13mg
Sodium: 605mg
Total Carbohydrates: 96g
Dietary Fiber: 2g
Sugar: 70g
Protein: 5g