The other day I was excited to see dragon fruit on sale at my local Ranch 99. I can never resist buying dragon fruit whenever I see it displayed in front of me. The bright fuchsia pink color is so alluring. I always see people staring at the display as they walk by. For some reason, I must look like some dragon fruit expert. Every time I stand in front of the dragon fruit display, I am inevitably approached by someone inquiring into how the fruit tastes and how to eat it. I almost want to direct them to my post on dragon fruits, found here.
With so many dragon fruits, I thought it would be fun to make a dragon fruit topped cake, using the easy cake recipe batter. I had this design in my head, but when I went to top my cake with the fruit chunks, I changed my mind. Then it was too late when I didn't like the design I saw. I also wanted some other fruit to go with dragon fruit, but I had nothing else really tropical to match my theme, so I used some kumquats I'm still trying to use up because they are too bitter to eat raw.
So the design didn't come out exactly as I hoped, but the cake came out quite tasty. The soft dragon fruit complements the cake batter very well. The kumquats added a sour kick to the sweet cake.
Dragon fruit Cake (cake batter adapted from Food Librarian)
1 cup flour
1 tsp baking powder
3/4 cup sugar
cup canola oil
1 tsp vanilla
1/2 dragon fruit, cut into cubes
2 kumquats, thinly sliced
2 tablespoons raw sugar
Preheat oven to 350F. In a large bowl, combine the flour, baking
powder. Add in the sugar, eggs, vanilla and oil and mix
to combine. Butter and flour an 8 or 9 inch cake pan and add in batter.
Batter will be quite thick, so use a spoon to smooth out the top. Place
fruit slices on top of the batter, pressing them into the batter.
Sprinkle with raw
sugar. Bake for 50 minutes until a cake tester inserted
comes out clean.