Thursday, January 26, 2012

Homemade Glazed Fruit Pizza Sheet Cake

I love the fruit cookies at Juniper Take Out. I love them a lot, sometimes I even dream about them.

I've tried to recreate them with store bought cookie dough and frosting but it was never the same. I avoided using the main sugar cookie recipe that I have because the dough has to chill overnight and who has the time for that?

Finally, I've found a drop sugar cookie recipe that doesn't need any resting time for the dough. I did not create this recipe and I don't know who original did, if I did I'd give them credit. I did change the amount of flour and the baking time to adjust for the altitude here in Logan. It turned out great! This recipe may not be EXACTLY like the fruit cookie recipe they use at Juniper Take Out but it is so close that I bet you can't taste the difference.


Prep Time: 1 Hour

Bake Time: 16 Minutes

Yields: Approximately 24 servings


~For the "crust"~
4.5 cups Flour
1 tsp Salt
1 tsp Baking Powder
0.5 tsp Baking Soda
1.5 cups (3 sticks) Butter at room temperature
1.5 cups Granulated Sugar
2 Whole Eggs at room temperature
t T Vanilla Extract
0.5 cup Milk

~For the frosting~
8 oz. (1 packages) Cream Cheese at room temperature
0.5 cup (1 stick) Salted Butter at room temperature
1 tsp Vanilla Extract
3 cups Powdered Sugar

~For the glaze~
0.5 cup Granulated Sugar
0.5 cup Pineapple Juice
2 T Lemon Juice
1 T Corn Starch

~For the topping~
20 oz. (1 regular can) Pineapple Tidbits
15 oz. (1 large can or 2 small cans) Mandarin Oranges
4 Kiwi Fruit

  1. Preheat oven to 350F.

  2. Sift together flour (I live about 4500ft, if you live closer to sea level you may want to remove a couple tablespoons of flour), salt, baking powder, and baking soda, set aside.

  3. In your mixing bowl cream together the butter and sugar until light in color and fluffy, about 3 to 4 minutes. Add the eggs one at a time to the cream mixture, beating well after each one. After the eggs are incorporated add the vanilla and the milk. Then slowly mix in the dry ingredients until you have a very sticky dough.

  4. Scoop the dough into a greased jelly roll pan and smooth out to fill the entire pan. Don't worry if you don't get it completely smooth, it will even out during cooking. Bake in the preheated oven for aproximately 16-17 minutes or until the top is an even golden color.

  5. While the cake is baking, cream together the cream cheese and butter, when they are mixed add the vanilla and the powdered sugar and beat until there are no lumps. Set aside.

  6. When cake is done remove it from oven and allow to cool.

  7. While the cake is cooling whisk together in a a sauce pan over medium heat the sugar, juices, and corn starch until it begins to boil, cook for one minute whisking constantly, then turn off the heat and whisk for another 2 minutes. Remove from stove and allow to cool.

  8. Frost the cooled sugar cookie sheet cake with the cream cheese frosting.

  9. Peel and thinly slice the kiwis, then drain the canned fruit. Arrange the fruit on top of the frosting. Generously brush the glaze over the whole sheet until all the fruit is completely covered. Chill the fruit pizza in the fridge for at least 20 to 30 minutes before serving.

This can be made ahead of time and refrigerated for up to 24 hours before serving. You can add any fruits you like but I chose kiwis, pineapples and oranges because they keep well on the fruit pizza if you aren't going to be serving it right away. Also, using 2 or 3 varieties of canned fruit can be considerably less expensive than using all fresh fruit, especially if it is out of season.

I recently made this for a colleague's farewell pot luck and I used blueberries, red grapes, kiwis, pineapple, and mandarin oranges because the first 3 were on sale. I really like this with strawberries and bananas as well, but if you use the bananas make sure you coat them really well with the glaze or they will brown quickly.

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