Fruit Salad Cake

by Nyani-Iisha Martin

Cake:

1 stick butter, melted

1 cup sour cream

1 egg

1 cup brown and white sugar (use the proportions you want;I use half of each)

1 1/2 cups flour

1 tsp ea baking powder and vanilla (baking soda would work, too.)

Preheat oven to 350. Beat the butter, egg, and cream together. Beat in the sugar till well blended, then beat in the vanilla and baking powder very quickly; last of all beat in the flour. I baked this in a small tube pan, but any smallish cake pan will do; be sure to grease and flour the pan *very well*, as the cake comes out moist and yummy and sticky (although it will leave a skewer clean when cooked. I think I gave it 25 minutes). I served it with a syrup made from rosehip jam and freshly sliced fruit.

The fruit:

1 1/2 cups mixed fruit (sectioned citrus, washed and dried berries, sliced apples and pears, etc), chilled in refrigerator.

1/3 jar rosehip jam

2 tbsp water

1/4 tsp rosewater (optional)

Melt the jam and the water together until bubbly. Add the rosewater if using, and stir well. Add the fruit and stir to coat. Mound in center of cake, drizzling jam and juices over cake; serve within the hour.

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