Summer fruit drizzle cake

Summer fruit drizzle cake

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(77 ratings)

By

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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

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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

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Comments

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shetlandgirl123's picture
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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
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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
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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
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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
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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
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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.

suzanned's picture
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Yum yum yum!

I used frozen forest fruit berries which worked perfectly.

I didn't use the granulated sugar as the topping as I don't like it too crunchy. I used 100g of caster sugar instead with juice of a whole lemon and left the fruit to soak in it. It made a sort of sticky syrup instead which didn't go crunchy. Really nice.

g1llyfl0wer's picture

i have made this several times and it has always been demolished quickly! it is good with custard as a pudding. it takes about 10 minutes longer to bake than the recipe suggests

iamali's picture
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Fab. I used lots of fruit. Apricots, plums, blackberries, strawberries, blueberries. Kept the berries for the top tho and the drier plums and apricots for inside the cake so took the hour as instructed. I think all the juice from berries is what is causing peoples cakes to take longer then anticipated? Very yummy will definitely make again.

sandrahayes's picture
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Brilliant! Made it with raspberries, blueberries and red currants. Definitely will make again.

debbiehiles's picture
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Love this recipe, have made it with raspeberries and blackberries, blackberries alone and one in the over now with strawberries! A summer delight!

dickerdome's picture
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I made this cake for my step daughters birthday and liked it so much I made two for my colleagues at work who also really loved it. I used blackberries, raspberries, blueberry's and strawberry's in mine and they were all delicious. I'll definitely make it again!

lecateau's picture

Will definitely try making it.

Hi Baki71, yes you can add baking powder. Here's a link which tells you about the ratio of baking powder and flour. Hope it helps, happy baking :)

http://www.joyofbaking.com/flour.html

jennlx's picture
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Nice cake but didn't like the topping so scraped it off.

spinach's picture
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I made this on holiday in France with some wild blackberries that we picked. As we had 15 people, I doubled the recipe and made cupcakes to go with it. It was very simple to make and tasted fantastic!

enduro245's picture
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Made this today with raspberries, blueberries and strawberries and it was yummy - cooked it for exactly an hour and top burnt a bit so next time will put greaseproof paper on top. Will definitely make again :-)

abbi_v's picture
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Was a real hit with the family. Reduced the sugar for the drizzle by 40g though and had to bake for 1h 20min.

shitehawk1's picture

Like a couple of other readers, I do not have access to self raising flour. If no readers can help about the right amount of baking powder, maybe Sarah Cook or one of the editorial team can help..........?

barrybubbles's picture
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I made this with raspberries and blueberries and it was very tasty - a good quick emergency cake to make in the summer! I used about half the sugar as the topping and that was about right. I think I may need to switch to silicon bake wear though as my tin does seem to result in most loaf cakes being a bit crusty :) but the timings in the recipe were right, I had a nice amount of fruit in the middle, and it kept well for 3 or 4 days (there are only 2 of us!) and I'll make it again!

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