Since I’ve made the decision to avoid processed and packaged foods, I rarely have any desire whatsoever to purchase, let alone eat store bought cakes. Each time I feel the urge to put cake or any pastry of any kind, in my shopping cart, I immediately begin to engage in a dialogue with the inner me. The confident cook in me always screams: “You can make that! And furthermore, you have all the ingredients at home.” I usually pick up the cakes, flip it over, read the 1000 ingredients on the label, (which by the way is such a deterrent) and put the cake back on the shelf.
So I went to bed last night, knowing that first thing in the morning, I would be baking this sinful breakfast fruit cake. I can’t recall if I dreamed about it. I probably did.
As soon as the sun beamed through my bedroom window, I was up and in kitchen aka my sanctuary. I love bosc pears, and I almost always have them on hand. I decided to make a fruit compote with granny smith apples and the bosc pears. It was more like a crustless pie. The aroma of the fruits and spices filled the air and wafted through the house. It was soo heavenly! If my house continues to smell so good each time I cook, I may have to start charging these lingering aromas rent.
My son D’Angelo was just eating away at the cooked fruits. I had to stop him. He was like, “OMG the apples are so good!” It really was the pears. I had more pears that apples in the compote.
I also added ripe bananas and shredded coconut to the batter. I sure did! If you have been following me on my facebook page www.facebook.com/angelusciousauthenticdishes , you have probably notice that I sometimes mention my neighbors who keeps throwing out coconuts. As soon as they do, my son D’Angelo retrieves them. We enjoy drinking the natural coconut water and also eat the coconut flesh of the young coconut. The young ones have a jelly like texture that I eat with a spoon. One of the coconuts was dry, meaning the insides weren’t jelly-like. It was hard, so I cut it up, place it in a blender with some water and made coconut milk out of it. I used the milk for my rice and beans. I saved the shredded coconut for this cake. I am very resourceful. Nothing goes to waste. The coconut didn’t overpower breakfast fruit cake at all. It was sort of in the background. The fruits were the wow factor in this recipe.
I usually use self rising flour for my cakes. It gives me peace of mind knowing that I dont have to be concerned about the measurements. However, I decided to be “risque” I was going to use all purpose flour and baking powder and wait for the results. I made a total of two breakfast fruit cakes. The first one that I cut into didn’t last too long. D’Angelo devoured it. I don’t even think he should eat any more cakes for the next year or so. Wishful thinking huh?
The breakfast fruit cakes were delicious. I haven’t checked to see how much has been devoured. Cooking is my passion but I am slowly embracing pastry. Once I set my heart on it, I bake my ass off. Banana breads are my favorite but I am venturing out and spreading my wings. I love a sweet treat every now and then…..Don’t you?
Breakfast Fruit Cake
1 1/2 cup sugar
1 3/4 stick butter
7 eggs
1 tblspn vanilla
1 tspn nutmeg
1 tspn cinnamon
2 overripe bananas
4 cups flour
3 tspn baking powder
3 cups blueberries
1 cup shredded coconut
For fruit compote:
4 bosc pears
1 granny smith apple
1 cup sugar
1 cup water
1 tspsn cinnamon
1 tspsn nutmeg
Butter for greasing pan
Instructions:
Combine sugar and butter
Using a hand electric mixer mix until you achieve creamy consistency
Add eggs, vanilla, nutmeg and cinammon
Add bananas
Add flour and mix
Fold in fruit compote, shredded coconut and blueberries
Grease baking pan
Tip: place baking pan in oven on 350 for about 10 minutes before adding batter
this prevents all the fruits from settling at the bottom
Remove pan from oven and pour batter into hot greased 8″ x13 ” pan
Bake for about 45 minutes
Insert toothpick in the center for doneness. Toothpick should be free of batter when removed
