Summer celebration cake

Summer celebration cake

This fruity cake is impressive but easy to make - perfect for birthdays or for dessert

Difficulty and servings

Easy

Serves 16

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 30 mins

Method

  1. Butter and line the base and sides of a round, loosebottomed 23cm cake tin with non-stick baking paper. Make the Easy vanilla cake batter (see 'Goes well with'), spread half of it into the tin, then mix half the berries into what is left. Spoon this over the first layer and smooth the top. Bake for 1 hr 30 mins; check with a skewer - it should come out clean.
  2. Cool for 30 mins, then remove from the tin and leave to cool on a wire rack. Once completely cold, put onto a plate, smooth the crème fraîche over and pile the remaining berries on the top. Dust with icing sugar, if using. The cake is best eaten fresh, but will keep in the fridge for up to 2 days; return to room temperature before topping with the cream and fruit and serving.

PER SERVING

349 kcalories, protein 6g, carbohydrate 35g, fat 22 g, saturated fat 13g, fibre 1g, sugar 19g, salt 0.24 g

Recipe from Good Food magazine, June 2009.

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Latest comments and suggestions

  • 21 June 2009

    Helen rated and commented on this recipe

    5 stars

    Delicious. Halved the amount and made without the creme fraiche and fruit topping as wasn't going to eat it quick enough.

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  • 20 July 2009

    Gbobs rated and commented on this recipe

    5 stars

    I have made this cake twice now and believe me its the best ever! It is so moist and SOOO moreish....

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  • 10 August 2009

    Jane rated and commented on this recipe

    5 stars

    Just made this for a birthday and it was really nice..everyone, I mean everyone, commented on how delicious it was. I would however add a little more vanilla next time and also, more creme fraiche. I had some double cream to spare and that just made it heavenly!!

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  • 11 September 2009

    Jacqueline commented on this recipe

    This is a wonderful cake, I have made it many times and its make a wonderful dessert. First time I made it I put strawberries in it as well by mistake, have never looked back now I always do it.

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  • 02 June 2010

    Marissa rated and commented on this recipe

    5 stars

    I made this as a birthday cake for a friend, it was very well received. I made it exactly as it says and it was perfect.

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  • 18 June 2010

    laurabunny commented on this recipe

    A friend made this on Monday and it was absolutely to die for!! I'm going to be making it myself in a couple of weeks when I have the girls over, will update you on how I get on!

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  • 09 August 2010

    Mrs T commented on this recipe

    How long will this keep for if kept wrapped carefully?

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  • 27 June 2011

    Mian8910 rated and commented on this recipe

    5 stars

    Made this on the weekend for a birthday, it was a huge success! Extremely moist cake, the topping brings out all the flavors beautifully! Cooking time and quantities are spot on! The lightest and moistest cake I have eaten/made in a long time!Definitely recommend it!!

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  • 16 July 2011

    Louise rated and commented on this recipe

    5 stars

    Looked great and tasted delicious, everyone loved it

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  • 02 November 2011

    Mian8910 commented on this recipe

    Made this cake for my boyfriend's dad's birthday and it went down really well. I was looking for a cake that is lighter on the waistline as everyone has been dieting, and I was very glad to find this recipe! It was extremely light, airy and moist, the taste of the fruits came out really nicely and the whole cake was just brilliant! I have made many cakes from this website before but this is my ultimate favourite!!!

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Difficulty and servings

Easy

Serves 16

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 30 mins

Ingredients

  • Easy vanilla cake mix (see recipe below - you won't need the syrup)
  • 2 x 170g punnets raspberries
  • 225g punnet blueberries
  • 225g tub crème fraîche
  • icing sugar (optional)
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PER SERVING

349 kcalories, protein 6g, carbohydrate 35g, fat 22 g, saturated fat 13g, fibre 1g, sugar 19g, salt 0.24 g

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