My mom celebrated the big 5-0 this past week and I thought a cake to go with her lovely lunch (recipe next week) and her suede OTK boots (along with a few other fabulous 'knick knacks') needed a cake to really bring the birthday full circle. Originally I was playing with the idea of a rich yet decadent cake but as it turns out we were all fighting a stomach bug, so I opted for something a lot lighter but equally as tasty. After whipping this cake in bundt form (bake 55 mins instead of the 40 listed) up, I sliced it into three layers to add the fruitful goodness.
Fresh Fruit Layered Cake Filling
1 Pkg. Fresh Raspberries (about 3/4 cup)
1 Pkg. Fresh Blackberries (about 1 cup)
1 Cup Halved Fresh Strawberries
1 Tbsp Lemon Zest
1-2 Tbsp Sugar For Each Layer
2 1/2 Tbsp Water For Each Layer
1. In a large sauce pan combine water, sugar and first layer of fruit on medium low heat. Cook down, stirring occasionally until fruit has softened into 'juices'.
2. Drizzle over sliced layer cake, making sure to let drip over edges. Sprinkle with lemon zest and top with cake layer. Repeat step one with next 'fruit' layer.
3. Allow cake to sponge up the fruit and serve with vanilla ice cream or whipped cream. Enjoy.
Happy Birthday Mom!
(My Dad took a break from 'shooting', in his costume, for some cake)