Mutti's recipe: Austrian Tray Fruit Cake

A plum and apricot ready to go

I grew up with all sorts of variations of this delicious cake and nowadays I tend to make it myself regularly – especially when we have guests, who often end up asking for the recipe. I like it best hot and fresh out of the oven with a cold glass of milk, but of course you can enjoy it with a cup of tea or coffee after it cooled down as well. So here you go …

This cake is delicious with a variety of fruit as a cover. But first here is
what you need for the dough for two trays. We never make less than that even
if we make it for Yen and myself only. a. A tray is about 30 cm x 45 cm and only about 2 cm deep.

  • 250 g butter
  • 250 g sugar
  • 1 shot glass of rum or a bit of lemon paring (outside finely grinded)
  • 1 pack of vanilla sugar
  • 7 eggs (the original recipe had 4 eggs for half of all ingredients)
  • 500 g plain flour
  • 1 pack of baking powder (or use selfraising flour)
The dough before you put in the flour.
The dough before you put in the flour
And here is what you do step by step:

  • weigh the butter ahead of preparation and let it become soft outside
    the fridge
  • beat the butter in a cooking machine shortly so it becomes creamy
    without bigger pieces
  • add the sugar, the vanilla sugar and the rum and mix it in the
    cooking machine until it is nicely mixed – as you can see I prefer the rum
    option ;-)
  • add the eggs and mix a bit faster until it is a nice foamy cream
  • add the flour and mix it until the dough is well mixed
Dough ready to be spread on the tray
and ready to be spread on the tray
Now the dough is ready. Cover 2 flat baking trays with baking paper and spread the dough evenly. All you now gotta do is spread the fruit. Oh, yeah. The fruit …

This is where this cake truly shines. It is delicious with a multitude of fruit coverings. It is important NOT to press down the fruit pieces and cover the dough quite densely.

The dough is ready for the fruit
After you spread the dough like that, your cake is ready for some fruit
Apricots
Apricots make the cake very juicy. Use halfes and
spread them evenly with the cut side up..
Plums
same as apricots.
Cherries
You can cut the cherries into smaller pieces
(halfes or so) and spread them evenly. Sour cherries are yummy.
Rhubarb
Peel the rhubarb, cut the stems in 5mm thick
slices and spread them on the cake
Apples
Peel the apples, chop them up in thin slices and
spread them on the cake

It is probably possible to combine some of the fruit cover and experiment
with other fruit as well. Send me your suggestions!

A rhubarb cake ready to go into the oven
A rhubarb cake ready to go into the oven
Now that you have covered the dough you just gotta pop it into the oven for
approximately 45 minutes at about 180 to 200 degree Celcius and wait until it becomes golden brown on the top. If you have both trays in the oven at the same time keep swapping
them up and down so they get even heat.

When the cake is ready you can serve it warm or wait until it cooled down. I
just love it when it is still hot with a glass of cold milk. Of course you can
have it cold later with a tea or coffee. The cake keeps well and is very
delicious as a take along to work the next day or so. That’s why we always
make at least two trays ;-)

A yummy apricot slice
Gutes Gelingen und Guten Appetit!

4 Comments

  • werner

    10/07/2003

    when you go for the apple topping, put a little bit of sugar and lots of cinnamon on them

  • manfred

    18/07/2003

    If you feel that the Rhubarb topping is just too dry, you can mix the cut Rhubarb pieces with sugar just before you put the tray in the oven. Sugar in general makes any fruit jucier and sweeter.

  • werner

    10/07/2003

    when you go for the apple topping, put a little bit of sugar and lots of cinnamon on them

  • manfred

    18/07/2003

    If you feel that the Rhubarb topping is just too dry, you can mix the cut Rhubarb pieces with sugar just before you put the tray in the oven. Sugar in general makes any fruit jucier and sweeter.

Comments are closed.