Elle's Fruit Cake / Torte

This is excellent for breakfast or as a dessert. I have put the variations that I have tried below and all were EXCELLENT! Even my picky husband loved every one of them as did guests. This is a forgiving recipe and super easy to throw together the night before having a girlfriend over for coffee and then simply slicing up that morning. Love this!

Elle's Fruit Cake/Torte

Servings: 8

Servings: 8

Ingredients

1 cup sugar1 cup sugar
½ cup unsalted butter, softened½ cup unsalted butter, softened

1 cup unbleached flour, sifted1 cup unbleached flour, sifted
1 teaspoon baking powder1 teaspoon baking powder
Pinch of salt (optional)Pinch of salt (optional)
1 tsp vanilla extract (optional)1 tsp vanilla extract (optional)
2 eggs2 eggs
Any fruit BUT you need to chop it up24 halves pitted purple plums or any fruit (blueberries, apples, cherries)
Sugar, lemon juice and cinnamon, for toppingSugar, lemon juice and cinnamon, for topping

Steps

Heat oven to 350 degrees.Heat oven to 350 degrees.
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches or two 8 x 8 pans. Place the fruit on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately, until toothpick comesout clean. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)Bake 1 hour, approximately, until toothpick comesout clean. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)

Notes

To freeze, double-wrap the torte in foil, place in a plastic bag and seal. To freeze, double-wrap the torte in foil, place in a plastic bag and seal.
VARIATIONS: Any fruit canned or frozen or fresh. So far, I have done frozen cherries (sliced in half), apples with cinnamon and sugar sprinkled on top and frozen pineapple (chopped up). All were delicious!