Besotted by Bounty

By Frank Whitman

At this time of year, our house is overflowing with fruit. If you’re like me, besotted by the bounty and unable to keep up with the ripening, Ellyn’s Rotten Fruit Cake, from Marsha’s friend Carol, may be the answer.  The easy recipe on will put some of the excess to work. Bake this simple cake, enjoy a few slices and then freeze the rest for a less abundant season.  

Of course, the fruit doesn’t have to be rotten, just ripe, ready and too much. The recipe is adaptable. I sprinkle some coarse sugar on top for crunch. A little cinnamon or nutmeg can lift up the fruit. A scoop of ice cream or dollop of sweetened whipped cream makes it even better

Looking forward to tea-time today for this sweet-cherry version.