Summer fruit drizzle cake

Summer fruit drizzle cake

Sarah Cook’s scrummy cake is really easy and versatile – use whatever fruit you like, and you’ll make it again and again

Difficulty and servings

Easy

CUTS INTO 8

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr

Freezable

Freeze before icing

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a long strip of baking parchment. Put the butter, sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 mins until pale and creamy - the mixture will be very thick.
  2. Spread one-third of the cake mix into the tin, then scatter over 50g of the fruit. Carefully dot and spread another third of the cake mix on top, and scatter with another 50g fruit. Finally dot the rest of the cake mix over and gently spread with the back of a spoon. Bake for 1 hr, until an inserted skewer comes out clean.
  3. Poke the cake all over with a skewer. Put remaining 75g fruit into a bowl with the granulated sugar. Stir in 1 tbsp of the citrus juice first with a fork, mashing a little of the fruit as you go. If it's a bit dry, add a splash more juice and spoon over the cake. Leave in the tin until the cake is cool and the topping is set and crisp.
Try

PICK YOUR FRUIT

We used blackberries and raspberries for our cover summer fruit drizzle cake but these all work well too: • Apricots (diced) • Blackberries (halved if large) • Blueberries • Nectarines (diced) • Peaches (diced) • Plums (diced) • Raspberries • Redcurrants or blackcurrants • Strawberries (diced or quartered if large)

PER SERVING

457 kcalories, protein 5.0g, carbohydrate 67.0g, fat 21.0 g, saturated fat 12.0g, fibre 1.0g, sugar 44.0g, salt 0.62 g

Recipe from Good Food magazine, August 2011.

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Latest comments and suggestions

Results 1-20

  • Binder photo flange

    13 July 2011

    flange commented on this recipe

    I made one of these with peaches and it was so good that I made 4 more the next day with different fruits. Fab!

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  • Binder photo Linda

    13 July 2011

    Linda commented on this recipe

    I made this with strawberries and it was lovely - had to bake for about 10 minutes more than it said in the recipe. Cant wait to try again with other fruits from the garden as summer progresses

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  • Binder photo Linda

    13 July 2011

    Linda rated this recipe

    5 stars

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  • Binder photo fancypants

    13 July 2011

    fancypants commented on this recipe

    I made this with raspberries and blackberries and it was delicious - husband proclaimed it best cake he'd ever eaten. Had to cook it for 1 hour 20 mins tho. Will def make again.

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  • Binder photo fancypants

    13 July 2011

    fancypants rated this recipe

    5 stars

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  • Binder photo dwilber

    13 July 2011

    dwilber commented on this recipe

    I'm sorry, but does anyone know a good website for conversion to cups and such? I can't seem to find one.

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  • Binder photo Jenny Hulme

    14 July 2011

    Jenny Hulme rated and commented on this recipe

    5 stars

    So quick and easy but did take about 15mins. longer to cook. Made a second one last evening for a friend so she has something to offer friends when they call to visit her sick husband!

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  • Binder photo Marie

    14 July 2011

    Marie commented on this recipe

    http://www.convert-me.com/en/convert/cooking is a handy converter

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  • Binder photo SUE

    14 July 2011

    SUE commented on this recipe

    http://www.convert-me.com/en/convert/cooking this is a good website for convertions

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  • Binder photo SUE

    14 July 2011

    SUE commented on this recipe

    http://www.convert-me.com/en/convert/cooking this is a good website for convertions

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  • Binder photo SUE

    14 July 2011

    SUE commented on this recipe

    whahaha snap

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  • Binder photo Ellie

    16 July 2011

    Ellie commented on this recipe

    Amazing cake. My family are very keen cooks and said this was one of the best cakes they had eaten. I used nectarines. I'm about to do it with apricots for a poorly fiance.

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  • Binder photo jo62

    17 July 2011

    jo62 rated and commented on this recipe

    5 stars

    Made with raspberries, redcurrants and blackberries. Took longer to cook than expected - about an hour and 15 mins and needed to cover the top to stop it getting too brown The end result was delicious and tasted even better then next day.

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  • Binder photo maureeng

    18 July 2011

    maureeng commented on this recipe

    Made this and it was a disaster. Used raspberries which all sank and the top was so crunchy with a gap of at least an inch of air under it you couldn't slice it without it all breaking up.

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  • Binder photo LaurenFLincoln

    19 July 2011

    LaurenFLincoln commented on this recipe

    Oh dear, I'm not sure what I did wrong but mine ended up more like a clafoutis or stodgy Yorkshire pud! Maybe I left something out?? Will try again later in the week and see how I go. Still tasted lovely but didn't have the texture of a cake at all.

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  • Binder photo LaurenFLincoln

    19 July 2011

    LaurenFLincoln rated and commented on this recipe

    2 stars

    Oops! Forgot to rate.

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  • Binder photo the boys mum

    19 July 2011

    the boys mum rated and commented on this recipe

    5 stars

    Made this and took it to work as it was my birthday, everyone loved it, will make it again.

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  • Binder photo vespatian

    19 July 2011

    vespatian rated and commented on this recipe

    5 stars

    Excellent recipe! The cake tastes great (I made it with blueberries). It did deflate in the oven after about 30 minutes unfortunately but this is most likely due to me having to mix the ingredients by hand and not taking enough time to do it thoroughly.

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  • Binder photo baki71

    19 July 2011

    baki71 commented on this recipe

    Where I come from we dont have a self rising flour. Can I just use ordinery one and some baking powder?Thank you.

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  • Binder photo meringue flop recipe

    22 July 2011

    meringue flop recipe commented on this recipe

    DISGUSTING...! have u seen the picture

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Difficulty and servings

Easy

CUTS INTO 8

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr

Freezable

Freeze before icing

Ingredients

  • 175g very soft butter , plus extra for greasing
  • 175g golden caster sugar
  • 250g self-raising flour
  • 2 large eggs
  • 2 tsp vanilla extract
  • 175g fruits , stoned and diced weight
  • 140g granulated sugar
  • 1-2 tbsp citrus juice - lemon, lime or orange
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PER SERVING

457 kcalories, protein 5.0g, carbohydrate 67.0g, fat 21.0 g, saturated fat 12.0g, fibre 1.0g, sugar 44.0g, salt 0.62 g

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