My dear M’s birthday was just around the corner. Every year (for the last 3 odd years I have known him), it so happens that we always buy a massive mousse cake for my birthday and that makes such a huge diference to both our waistlines that we decide not to eat any special cake on his birthday but just buy a bran-raisin muffin, stick a tiny candle into it, and sing ‘happy birthday’ at midnight. Not very romantic, I know.
So this time I said to myself, “This time, I bake”. Not just any simple one, but a pineapple upside down cake: both M and I love LOVE love fruity cakes. So two days before his birthday, I started on it. I bought the best quality canned pineapples, read and re-read all the recipes I could find on the net, and even prayed to God Almighty.
Didn’t help a bit. It was more pineapple-stuck-to-the-baking-tray-and-also-burnt cake. I did not have any more time left for any more experiments. And I still wanted pineapples in my cake!
Thats when the Triple-Layered Fruity Cake was born. I bought some ready-to-use white frosting and slathered the whole cake with it. Even decorated it with M&Ms (even good old Cadburys Gems would have done, but then I had M&Ms lying around the house)! I surprised M at midnight with an entire home baked cake and his gifts (I bought him a not-too-pricey touch screen phone among others).
He loved it.
Triple Layered Fruity Cake:
- 2 cups (500 mL) sugar
- 4 eggs
- 2-1/2 cups (625 mL) all-purpose flour
- 1 cup (250 mL) milk
- 1 cup (250 mL) vegetable oil
- 2-1/4 teaspoons (11 mL) baking powder
- 1 teaspoon (5 mL) vanilla
- Half cup strawberry or mixed fruit or raspberry jam
- A drop of yellow food color
- 1 can of white frosting (I used Pillsbury’s creamy vanilla icing)
- Some canned pineapple rings, chopped up a bit
- Preheat oven to 350 degrees F or 180 degrees C. Line two 9-inch (23-cm) round cake pans with parchment paper. Grease the paper and the sides of the pan well.
- In a large mixing bowl, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. As I always say, don’t over-mix.
- Divide the mixture into two portions. Into the first mixture, add half cup of jam/preserve. I used good old Kissan’s Mixed Fruit Jam. You can use strawberry, raspberry, guava or mixed fruit – basically any reddish jam/preserve. This portion of the batter becomes pinkish after adding the jam.
- Into the other mixture, add a bit of the yellow food color. Mix and keep aside.
- Pour the two batters into the prepared baking pans.
- Bake in the preheated oven for 30 to 40 minutes or until a toothpick poked into the center of the layer comes out clean. Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool a bit.
- Now take the pinkish cake, the one where you added the jam/preserve, and cut it horizontally into two.
- Take the bottom layer, slather a whole lot of frosting on to it, then layer the chopped pineapples on the frosting.
- Now place the yellow cake on top of the pineapple-frosting layer, top it with another slather of frosting and pineapples, then finally place the other half of the pink cake on it.
- Slather the whole cake or the top of the cake (as I did) with the remaining frosting. If you want, decorate with M&Ms or Gems. Let it now cool completely. Serve a bit chilled.
Next year, I will try the pineapple upside down cake again. Any advice?