Jason Schreiber is a staunch advocate of fruit cakes for every season.
While his repertoire includes the boozy Christmas fruitcake loaded with dried fruits and nuts, it is not confined to it. The recipe developer and food stylist has widened the fruits-in-cake concept with creative desserts that incorporate familiar and uncommon fruits.
He touts a peanut butter and jelly snack cake topped with strawberries. Four-layer hummingbird cake flavored with banana, pineapple and coconut. Crumb cakes moistened with poached pear or blueberry and gooseberry. Crepe cake layered with a guava paste filling. Macaroon cake packed with dried apricots. Raspberry tea cake