Gluten Free Fruit Cake

I made a four-layered fruit cake with alternating vanilla and chocolate layers, filled with cranberry sauce and frosted with whipped cream. The cake is decorated with thinly sliced kiwis and strawberries on top and around the sides.

I made this fruit cake for a family gathering, and everyone loved it. After receiving so many compliments, I decided to share the recipe with others because it's a delightful treat that's easy to make and enjoyable to eat. The combination of flavors and textures between the different layers, frosting, and fruit toppings makes this cake not only delicious but also visually appealing.

INGREDIENTS:

• 1 can of condensed milk
• 1/2 cup of butter, melted
• 2 eggs
• 1 teaspoon of vanilla extract
• 1 cup of Gluten Free flour
• 1 teaspoon of baking powder
• 2 tablespoons of cocoa
• Olive oil for greasing

FROSTING:

• 1 pint of heavy cream
• 3/4 cup powdered sugar
• Half a can of cranberry sauce

DECORATIONS:

• Kiwi
• Strawberries

KITCHEN EQUIPMENT:

• Large bowl for mixing
• 2 9-inch (23 cm) pans
• Mixer
• Measuring cup
• Teaspoon
• Tablespoon
• Knife
• Spatula
• Flat plate

Preheat the oven to 350°F (180°C). While the oven is heating up, prepare the batter for the cake. In a large mixing bowl, pour the condensed milk. Heat up the butter in the microwave until it is fully melted. Add the melted butter to the condensed milk and whisk to combine using a mixer.

Crack the eggs into the bowl, one at a time, and whisk well after each addition. Add the flour, baking powder, and vanilla extract until the batter is smooth.

Grease the round cake pans with olive oil. Divide the batter equally between the two pans. To make one of the cakes chocolate, add the cocoa powder to one of the pans and stir gently to combine. Place both cake pans into the preheated oven and bake for about 20 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Once the cakes are baked, remove them from the oven and let them cool for 5 minutes in the pans. After 5 minutes, remove the cakes from the pans and allow them to cool completely on a wire rack. Once cooled, use a knife to carefully slice each cake horizontally into two even layers. This will give you a total of four cake layers.

In a large mixing bowl, use a hand mixer to whip the heavy cream and powdered sugar together until soft peaks form. Begin mixing on low speed for 2 minutes, then increase the speed to high and mix for an additional 5 minutes, or until the frosting is fluffy and holds its shape.

Choose one of the cake layers to be the base. Place it onto a flat plate. Alternate each color of the cake layers, placing them on top of each other. Spread about 2 tablespoons of frosting on the first and second layers of the cake. On the third layer, spread the cranberry sauce, then top with frosting. Place the final cake layer on top, and cover the entire cake with the remaining frosting. Use a spatula or frosting knife to ensure the frosting is smooth and even all around the cake.

Cut the kiwis into thin slices, and remove the leaves from the strawberries. Then, cut the strawberries into thin slices as well. Arrange the sliced kiwi and strawberries on top and around the sides of the cake. You can get creative with your fruit decoration, making different designs and patterns.

Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set. Once the cake is cooled, it is ready to be served and enjoyed!