I was in a quandary as to the title of this recipe. When I first learned how to prepare it many, many years ago in a cooking class at our local community college the instructor called it a fruit tart. I have since grown to love tarts because of their rich, dense, almost cookie-like crust, which this recipe does not have. Yet I hate to call it a fruit cake, lest you have visions of a nearly inedible holiday loaf with dried fruit. Instead the base is a basic jelly roll cake prepared in a Mary Ann cake pan (one with fluted edges and an indentation for filling). Regardless of what to call it, the dessert is fabulous!
It had been years since I'd prepared it, and when reflecting upon why I hadn't made it for so long, it comes down to the fact that it's a lot of work and really needs to be eaten up the day it is prepared, so it is something that is reserved for special occasions. My turn to host book club gave me an excuse to bust out the Mary Ann pan!
After preparing it, another reason that I don't get in gear to make this recipe often came to mind -- Lots of dishes to wash. The cake needs to be prepared with two different mixing bowls, as does the pudding. (That's four bowls, multiple beaters, and everything else involved to wash!) Whine... whine.... whine... Back to the good stuff...
|Here's the prepared pan that has been very generously greased and floured -- If you don't have one, Google Mary Ann cake pan and you'll have lots of options.|
|The first of the two-mixers at once adventure... Egg whites in the Kitchen Aide and yolks, sugar, oil, water, and vanilla in with the portable.|
|The yolk mixture (with flour and oil) must be carefully folded into the yolks.|
|When the baked cake comes out of the oven it's a bit puffy. Because the pan is so shallow the cake only cooks for 12-15 minutes.|
|Whew!! It released from the pan. Not sure if the variation in color is due to parts sticking on the pan, or not folding well enough. Regardless, it was delicious.|