Summer fruit drizzle cake

Summer fruit drizzle cake

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(87 ratings)

Prep: 15 mins Cook: 1 hr

Easy

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

  • Freeze before icing

Nutrition: per serving

  • kcal457
  • fat21g
  • saturates12g
  • carbs67g
  • sugars44g
  • fibre1g
  • protein5g
  • salt0.62g
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Ingredients

  • 2 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tsp vanilla extract
  • 175g fruit, stoned and diced weight
  • 140g granulated sugar
  • 1-2 tbsp citrus juice - lemon, lime or orange
  • 175g very soft butter, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 250g self-raising flour

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.

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Comments (122)

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
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
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.

dingledingleydell's picture
5

Oops

dingledingleydell's picture
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
3

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
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
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
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
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
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
3

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
3

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
5

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.

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