That Good Old Jeannette Cake Will Never Go Out of Style! But When You Add Some Berries, It's Excellent!

A traditional recipe from the book 'La Cuisine Raisonnée', the Jeannette cake with a delicious layer of fruit. You have the option to serve it with the fruits at the bottom, or simply turn it upside down.

Ingredients:

• Fresh or frozen fruits (rhubarb, strawberries, raspberries, blackberries, blueberries)
• Sugar (depending on the acidity of the fruits)

For the Cake

• 1½ cups all-purpose flour
• 2½ teaspoons baking powder
• 1 pinch of salt
• ½ teaspoon nutmeg
• ½ cup butter
• 3/4 cup sugar
• 2 eggs
• 1½ teaspoons vanilla extract
• ¾ cup milk

Preparation

1. Preheat oven to 350 degrees F.
2. Distribute the fruits evenly at the bottom of a 9 x 13 or 9 x 9-inch pan and sprinkle them with sugar.
3. If using frozen fruits, place the pan in the oven with the fruits until the oven reaches 350 degrees F.
4. In a bowl, combine the flour, baking powder, salt, and nutmeg.
5. In a large bowl, using an electric mixer, beat the butter and sugar for about 3 minutes.
6. Add vanilla and eggs one at a time, beating for 1 minute after each addition.
7. Add the dry ingredients to the wet ingredients in three stages, alternating with the milk.
8. Spread the batter evenly over the fruits.
9. Bake for about 50 minutes.

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