Strawberry-Kiwi Cake

The other day, when we did our Super Bowl spread for church, I had a lot of fruit left over. Cooking At Home Again Larry said there was NO WAY I could use it all before it went bad. HMMMM! You would think after 21 years together, he would know NOT to test me like that. I will ALWAYS rise to the challenge, especially when it comes to the kitchen and food. 🙂 He is right in that I haven’t used it all up yet, but I am still being very creative with it, and have already gone through quite a bit of it. And I am not done yet. I am on the clock because we all know fruit does not have a long shelf life. I think I will make it though. I have confidence in my creative abilities. 🙂 All the strawberries, berries and kiwi are all now gone. I did not use up all the strawberries, but Larry finished them off this morning by making strawberry waffles. So I can cross berries and kiwi off the list.

One of the creative ways I was able to use up some of my fruit was by creating a new cake. I made a strawberry-kiwi cake.

I started off with a basic bundt cake and then got creative. The fruit in the cake is kiwi. The frosting is strawberry white chocolate. Then I added more kiwi as a cake topper.

Strawberry-Kiwi Cake

2 1/2 cups flour

1 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 eggs

4 TBSP butter, melted

3/4 cup heavy whipping cream

2 cups kiwi, diced small

Preheat the oven to 375* F or 190* C.

Spray a bundt pan with cooking spray then line it with a light coating of flour.

Combne all the dry ingredietns together and set aside.

Whisk together the eggs, cream and melted butter then add to the flour mixture and mix together until just blended. Add the kiwi and fold into the batter. Then spoon it into the prepared pan and spread evenly.

Bake for about 1 hour, or until the cake is golden brown and a toothpick comes out clean when inserted in the middle. Allow the cake to cool completely before adding the icing.

For the icing, I used some of my leftover white chocolate ganache, and then added fresh strawberries. I put them all in the food processor and blended everything together to make a smooth and creamy frosting. Then I generously drizzled it over the cake and topped it with more kiwi.

I know the frosting is delicious. We will see how the cake turns out. The little tiny bit I tasted was very good, so I am sure it will be just fine. The test will come tomorrow. Let’s see how what the congregation thinks. 🙂

Stay tuned for my next creative fruit adventure. I think you are going to like that one too. 🙂

As I always say, don’t be afraid to play with your food. That’s when it starts getting really fun. Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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