Slice of cake, anyone?

This fruit cocktail confetti cake, courtesy of Del Monte, is a showstopper of a cake, deserving to be centre stage at a celebration.

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A light sponge with Italian meringue buttercream topped with a refreshing fruit cocktail, you’ll be unable to resist going back for seconds, thirds, maybe even a fourth slice…

Del Monte fruit cocktail cake with product
(Del Monte)
Del Monte fruit cocktail cake
Print Recipe
Nutrition Facts
Fruit cocktail confetti cake
Amount Per Serving
Calories 479 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 18g113%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 126mg42%
Sodium 292mg13%
Potassium 132mg4%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 32g36%
Protein 6g12%
Vitamin A 948IU19%
Vitamin C 1mg1%
Calcium 66mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Fruit cocktail confetti cake

A cake worthy of a celebration.
Prep Time1 hour
Cook Time45 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: British
Servings: 24
Calories: 479kcal
Author: Del Monte

Equipment

  • 2x20cm square cake tins
  • Thermometer

Ingredients

For the cake

  • 500 g soft butter
  • 500 g caster sugar
  • 1 tbsp vanilla extract
  • 300 g plain flour
  • 200 g ground almonds
  • ½ tsp salt
  • 4 tsp baking powder
  • 8 medium eggs

For the decoration

  • 3 large egg whites
  • 200 g caster sugar
  • 75 ml water
  • 300 g soft butter diced
  • 415 g (2 cans) Del Monte® Fruit Cocktail in Juice drained
  • Silver lustre spray optional

Method

  • Preheat the oven to 180°C/gas 4. Line two (or just one if you are making half the recipe) 20cm deep square cake tins with baking parchment.
  • In a large mixing bowl or a stand mixer, add the butter, sugar and vanilla. Beat until light and fluffy.
  • In a separate bowl, combine the flour, almonds, salt and baking powder.
  • Add one egg to the butter mix along with a spoonful of the flour mix and beat in. Repeat with the remaining eggs and at the end fold in the remaining flour.
  • Tip into the prepared tins and spread out. Bake for about 45 minutes, until risen and firm and a skewer pushed into the centre comes out clean. Leave to cool completely in the tin before removing.
  • To make the meringue buttercream, put the egg whites into a stand mixer and whip until they hold firm peaks. At the same time, dissolve the sugar in the water in a small pan and bring up to the boil. Boil until it reaches 121°C. Pour the hot syrup into the mixer in a thin, steady stream, with the whisk still going so it gets beaten into the egg white. Keep beating until the outside of the bowl has cooled to room temperature – up to 10 minutes. Now beat in the soft, diced butter, one chunk at a time, until you have a smooth, creamy mix.
  • Transfer one cake to a board and top with a third of the Italian meringue buttercream. Sandwich the second cake on top. Now use the remaining buttercream to ice the sides of the cake.
  • To finish the cake, spread the drained Del Monte® Fruit Cocktail over the top of the cake. You can embellish with silver lustre spray if you like.

Notes

Preserve the juice from the fruit cocktail after draining as it’s great for making homemade ice lollies, cordials and more.

Nutrition

Calories: 479kcal | Carbohydrates: 43g | Protein: 6g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 292mg | Potassium: 132mg | Fiber: 1g | Sugar: 32g | Vitamin A: 948IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg

Recipe courtesy of Del Monte

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