Prep Time: 15 mins
Total Time: 55 mins
Servings: 15
About This Recipe
“I’ve made this cake dozens of times using different fruits and it is always delicious.”
Ingredients
CAKE
1/2 cupmargarine
1/2 cupshortening
1 1/2 cupssugar
4eggs
1teaspoonvanilla
1teaspoonalmond extract
3cupsflour
1 1/2 teaspoonsbaking powder
FRUIT FILLING
4cupsfruit( ie. apples, blueberries, or raspberries)
3tablespoonsminute tapioca
3/4 cupsugar
FROSTING
1cuppowdered sugar
2tablespoonsmilk
Directions
Preheat oven to 350 degrees Fahrenheit.
Mix margarine and shortening together; add sugar and blend well.
Then add eggs, vanilla and almond extract.
Beat at high speed for 3 minutes.
Sift the flour and baking powder together and add to the mixture.
Spread 2/3 of the batter into a greased jelly roll pan. Set aside.
Cook fruit in a sauce pan with the minute tapioca and sugar until the tapioca begins to thicken.
Spread fruit filling on top of batter.
Drop remaining batter on fruit filling by spoonfuls.
Bake for 40-45 minutes. Cool 15 minutes.
Combine powdered sugar and milk then drizzle this frosting on top.
Reviews
“This was easy and good.”
“This recipe is identical to mine with the exception that I have always used canned pie filling for the fruit (cherry and blueberry are our favourites).If you ever want to save a little time while making this recipe, try that!”