Summer fruit drizzle cake

Summer fruit drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(71 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Easy

Servings

Cuts into 8

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

Nutrition and extra info

Additional info

  • Freeze before icing
Nutrition info

Nutrition per serving

kcalories
457
protein
5g
carbs
67g
fat
21g
saturates
12g
fibre
1g
sugar
44g
salt
0.62g

Ingredients

  • 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
  • 175g very soft butter, plus extra for greasing
  • 175g golden caster sugar
  • 250g self-raising flour

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, August 2011

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
kl810's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was the best cake I have ever made! It was very soft and moist. I added a few crushed almonds to the cake mixture and cut the sugar down a bit. For the topping I halved the amount of sugar from 140g to 70g, as last time I used 140g, and it was too sweet. I baked it in a round ring cake tin and it took 1 hour and 5 min to cook. Perfect!

Gill87's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious cake. Great way to use up any left over berries - raspberries and blueberries in my case. I halved the quantities and used a 1lb loaf tin. It cooked in 25 minutes. I only used 20g sugar with the fruit for the topping - the tartness of the fruit goes well with the sweetness of the cake. Loved it!

choccylab's picture

Absolutely delicious cake. I made it in a round cake tin, and used 100g of caster sugar in the glaze. Made using fresh strawberries and raspberries which I picked yesterday. Only took 50 mins in the round cake tin in my oven. Lovely, moist cake. Five stars.

JEXYGIRL's picture

Make sure to read the recipe first. I tipped both kinds of sugar into the mix as it said "add sugar". It was only when I went on to read the topping once the cake was in the oven, I realised I should only have added the caster.... perhaps it could be changed to "add caster sugar" for eejits like me who don't read through first? Mine, unsurprisingly, is a little sweet!

HungryRaver's picture

Did this for my food tech and was great. Will be making this again very soon.

sjh043's picture

Have just made this and it came out great! Will definitely be making it again!

sjh043's picture

Made this yesterday, using raspberries and lemon juice for the drizzle. Think I am in a minority when I say it cooked in just under 50 minutes but turned out great! Almost all gone, already planning what to put in the next one!

debk_sireslodge's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is the ultimate cake - loved by everyone and so easy to make. As with other comments it does need 5 or 10 minutes more in the oven. Don't forget to put the drizzle topping on when it is hot so it seeps into the sponge - yummy!

madcow43's picture

I've made this cake lots of times. It never hangs around long. It's very useful for using up any odds & ends of soft fruit.

freyajane9's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this with lots of different fruits and it is a firm favourite. Am asked by my daughter's friends to make it constantly (10year olds). Making it now in my new house so hope change of oven doesn't effect it.

dingleydell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Oops

dingleydell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have made this loads of times and it always get lots of praise. Usually just use strawberries, but have also used mix of raspberries, blueberries and blackberries. I always need to bake for longer and cover for last 15 mins or so to stop it burning. Last night made into 12 cupcakes/muffins and baked for 25-30 mins, worked really well.

alicer90's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Quite a nice cake. It's pretty dense though - it's about half the height of the picture! My scales are pretty dodgey though so it may have been due to that.

shetlandgirl123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This cake was brilliant! I was surprised how versatile it was too. I think the best fruits to use are raspberies (frozen or fresh) and srawberries.
A wonderfully easy cake!

rileywoo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this several times now and it's delicious every time. I use frozen fruit and ring the changes. Definitely a favourite.

cowen84's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this yesterday with blackberries. Had to cook it for 20min longer than stated as my berries were frozen, but tastes really good.
Love the colouring from the drizzle down the sides of my cake - makes it look so pretty. I mixed up the drizzle before the cake was ready, so it sat on the side for 20min before it finally went over the cake, the sugar disolved slightly, but it hasn't detracted from the flavour. Will definitely be making this again.
Check out my baking blog
http://bumblebakery.blogspot.co.uk/

mariannecm's picture

Love LOVE love this cake as dose everyone is tries it super easy and fab;)

lijana's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Brilliant recipe!The cake tastes great and it is very easy to make,I just wish it would take less time to cook!

nadia_3001's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely cake, I used handpicked blackberries & shop brought raspberries. The only thing I would change if I made it again would be to use less granulated sugar for the topping.

suzanned's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Forgot to say, I baked for 15 minutes extra too, but for the last 15 I covered with greaseproof paper so it wouldn't go too brown.

Pages

Questions

Tips