Tuesday, August 30, 2011

Fruity Fluffy Cake

I made this yesterday, and at first it was going to be an orange-lime cake, until the rest of my family came home with the produce . . . boxes and boxes of ripe fruit. So, it became an orange-lime-watermelon-nectarine-peach cake with a layer of homemade cream cheese and fluffy frosting. 

      Oh, and this turned into a layer cake because . . . well, I messed up when I was trying to separate the egg whites, therefore I used 2 eggs and 3 egg yolks to make a egg-rich orange cake. I put those two layers together, with cream cheese, fresh strawberries and fluffy frosting as the filling, and more fluffy frosting and fruit piled on top. 

It ended up as a pretty, tall layer cake that I took to the neighbors when we went over for dinner. They all liked it, and there were 1 or 2 pieces left that I left for the neighbor kids. One of my older sisters wanted to eat it right as it came out from the oven, it smelled really yummy!

Fruity Fluffy Cake (Gluten-free, Cow Dairy-free, Corn-free)
Hanunyah Creation

2 ¼ cups rice flour
1 cup sugar
1 teaspoon baking soda + 1 teaspoon cream of tartar (or 2 teaspoons baking powder, if not corn-free)
½ teaspoon salt
½ cup lard
½ cup milk
½ cup citrus juice
2 eggs
½ cup chopped watermelon
½ cup chopped peaches
½ cup chopped nectarine

¼ cup cream cheese (optional)
5 egg whites
1/3 cup sugar
½ cup chopped strawberries and/or peaches (optional)

1. Preheat oven to 350. Grease a 11 inch baking pan.

For the Cake:
2. Mix together all of the dry ingredients in a mixing bowl. Make a well in the center. Pour in all of the wet ingredients and fruit and mix well (DO NOT over mix).

3. Pour into the prepared pan, and bake in the preheated oven about 25 minutes or until the cake tests done with a wooden toothpick. Remove from pan (I use silicone, so this is easy) and cool.

For the Frosting:
4. Spread the cream cheese on the cake. Beat the egg whites until foamy, and gradually add the sugar while still beating. Continue beating until stiff peaks form. Spread on cake.

~ Making the layers ~

~ Hanunyah


  1. I love the name, and it looks beautiful. I'm sure it tastes great too! Thanks for sharing it at Gluten-Free Wednesdays.

  2. Thanks for the compliment! Thank you for doing Gluten-Free Wednesdays, I look forward to it tomorrow!

  3. I love that the cake seems so simple compared to many gluten free baked goods! Nice way to work in lots of fruit too.

  4. Yeah, gluten-free baking doesn't have to be complicated, as most people think!

  5. Can I sub. palm shortening for lard?

  6. Unknown - you probably could sub palm shortening for the lard. I think the original recipe I based this on used butter or margarine.


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new design + name

As of 1-3-12: I've re-named my blog name (which used to be "Hanunyah's Sweet Creations") to "Ranch Girl's Sweets 'N' Treats". "Sweet Creations" is a pretty common name, so I figured I'd change it to something a little different ;). My URL is still the same, though.

Also, a big thanks goes to my older sister (@ CountryGirlWebDesign.com) who has re-designed my blog and fixed-up all of the HTML. So, I hope you enjoy the new layout!