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Chez Nous Red Soaked Fresh Fruit Cake



  • 1 sponge cake
  • 1 1/2 cups blackberries
  • 1 1/2 cups strawberries
  • 1 cup red or black currants, stemmed
  • 1 1/2 cups red cherries, pitted
  • 1 ounce kirsch (clear cherry brandy)
  • Strawberry Sauce
  • Heavy whipping cream, whipped
  • Fresh mint leaves, for garnish

Strawberry Sauce

  • 1 pint ripe strawberries, cleaned and hulled
  • 6 ounces mineral water
  • 1 tablespoon granulated sugar


  1. In a large bowl, mix all the fruits and partially crush the fruit with the back of a spoon to release some of the juices. Sprinkle with kirsch. Cover and refrigerate. Prepare the cake.
  2. To assemble: Line a round, 3-quart mold with plastic wrap. Line again with 1/2-inch slices of cake, pressing to make sure the slices take the shape of the mold. Fill the cake-lined mold with the refrigerated fruits and cover with more slices of cake. Press down with a weight, such as a heavy plate and refrigerate 24 hours or overnight.
  3. Unmold with the help of the plastic wrap or by running a sharp knife around the edge, turn out on serving plate. Decorate with the whipped cream, strawberry sauce, and mint leaves.
  4. Strawberry Sauce: In a blender, process the berries with the mineral water until pureed.
  5. Refrigerate.

Yield: 8 servings

Source: Chez Nous, Humble, Texas

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