1 1/2 cups white sugar
2 eggs, beaten
2 tablespoons vegetable oil
1/2 teaspoon salt
3 tablespoons white sugar for muffin cups
Preheat oven to 250 degrees F (120 degrees C).
Beat 1 cup sugar and eggs together and press into bottom of greased 9x5 inch loaf pan.
Heat oil in large skillet or wok over medium heat. Saute sugar mixture until bubbles appear. Remove from skillet and stir in salt, nutmeg and vanilla extract. Drape bottom of greased pan with syrup, topping off with whipped cream. Place bottom of greased pan with slices of fruit on top.
Bake in preheated oven for 30 minutes, or until toothpick inserted in center comes out clean. Cool slightly before removing from pan. Cool completely, refrigerate and frost with frosting.
Place one slice of fruit on each muffin, fold edges up. Spoon filling into greased pan. Weave remaining syrup around all parts of fruit. Ladle fruit between two layers of aluminum foil in muffin cups. Spoon fruit syrup over fruit, cutting just edges to fit. Sprinkle with whipped cream and white sugar. Place on greased, nonstick cookie sheet. Refrigerate at least 3 hours before serving.
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