Fruit cakes are becoming very popular in the health world, and I seriously considered having one at my wedding. The only reason I didn’t is because we eloped and I didn’t want to go to the trouble of making that big, beautiful cake for so few people. But here’s my recipe, for your next special occasion! I like to use dates, figs, or apricots for the dried fruit and edible flowers would be a next-level decoration, but you can use any fruit you like for the toppings. Sliced strawberries and pineapple rings are lovely, but I recommend staying away from anything that would brown, like bananas or apples.
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- Cut the rind from the watermelon and form the whole fruit into a cylinder, with sides as straight as you can manage.
- Slice the watermelon into two or three 2" layers, depending on how large your fruit is.
- Spread about 3/4 cup of the whipped cream on top of each layer, then stack the layers like a cake.
- Spread the remaining whipped cream on the top and sides (you may have to periodically refrigerate the cake to get the cream to stick).
- Decorate with fresh and dried fruit, then serve cold.