Kiwi Fruit Cake With Lemon Frosting

An ideal cake to make for your St. Patrick’s Day Celebrations

 

Kiwi Fruit Cake With Lemon Frosting
An easy cake to make and share for St. Patty’s Day.

Kiwi Fruit Cake With Lemon Frosting

Ingredients:

  • Oil or melted butter, for greasing
  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ¾ cup unsalted butter, softened
  • Generous ¾ cup superfine sugar
  • 3 eggs, beaten
  • 1 tsp vanilla extract
  • 2 kiwis, peeled and chopped into ½ inch dice
  • Kiwi slices, to decorate

Frosting:

  • ¼ cup cream cheese
  • 1 tbsp grated lemon rind
  • 1 cup confectioners’ sugar

Preheat the oven to 325 degrees F. Grease and line a 5 cup loaf pan.

Sift the flour and baking powder into a large bowl and add the butter, superfine sugar, eggs and vanilla extract. Beat well until the mixture is smooth. Stir in half the chopped kiwi.

Spoon the mixture into the prepared pan and smooth the surface with a spatula. Sprinkle with the remaining chopped kiwi. Bake in the preheated oven for about 1 hour, or until risen, firm and golden brown.

Let cool in the pan for 10 minutes, then turn out and finishing cooling on a wire rack.

For the frosting, beat together the cream cheese, lemon rind and confectioners’ sugar until smooth. Spread the frosting over the cake and top with kiwi slices.

Serves 8

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

http://www.thasc.com/

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St. Patty’s Day Cake

On the 17th of March, Saint Patrick’s Day, everybody is a little bit Irish. So take one bite of this moist, delicious, colorful cake and you will be ready to dance the Irish jig. Celebrate. Happy Saint Patrick’s Day to all!

St Pattys Day Cake

Ingredients:

  • 1 package white cake mix
  • 2 packages lime gelatin
  • 1 cup boiling water
  • ½ cup cold water

Topping:

  • 1 cup cold milk
  • 1 package instant vanilla pudding mix
  • 1 carton frozen whipped topping, thawed
  • Green sprinkles

DIRECTIONS:

Prepare and bake cake according to package directions, using a greased 13 in. x 9 in. x 2 in. baking dish. Cool on a wire rack for 1 hour.

In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.

With a meat fork or wooden skewer, poke holes about 2 in. apart into the cooled cake. Slowly pour the gelatin over the cake. Cover and refrigerate.

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Decorate with sprinkles. Cover and refrigerate until serving.

Tested in theTHASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com