Summer fruit drizzle cake

Summer fruit drizzle cake

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(69 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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benclews's picture
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Made it with just raspberries, absolutely brilliant. Quick and easy to make too.

annesaville's picture
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Have made this with blackberries, raspberries, blueberries, plums and blackcurrants. All came out well, though I use a lot less sugar for the topping, as the first time I made the cake I used the full amount and we thought it was a little too sweet.
It cooked in the hour specified and everyone loves this cake. They don't last long, but do keep fine for 2 or 3 days.

mriancook's picture
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Great cake. Made this nearly every weekend last summer! I found it needed more cooking than the recipe specified. It rises quite a bit too so make sure it's got enough room in the oven. It cuts much easier (& tastes good) after being in the fridge for a few hours or overnight.

aengusk's picture

can you use frozen berries or must they be fresh?

ruthmo's picture
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This works every time. So easy to make and always gets compliments.

linx90's picture
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Wow! I made the right amount of mixture first time but realised i needed to add about another half of the amount as there was no way near enough mixture i needed. I used a mini salad mixture of berries from sainsburys and added abit of milk to the mixture, as the fruit salad had fresh strawberries and i didnt want to crush them so cut them into slices and them on top, but before i put anything at all on, i pasted the cake with strawberry jam especially on the dry crusty bits, when i sliced it into a bowl, i mixed some buttercream (that i made extra runny - but not like single cream thicker than that but runnier) and it was just beautiful!!! :)
Follow the recipe and u cant go wrong :)

suzanned's picture
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Loved the cake, but found the topping way too sugarry. Next time I would use half the sugar and use caster sugar instead. I made a lemon drizzle cake with the same type of topping and it was caster sugar using only 85g. I found it too crunchy. Lovely cake though.

eleanormayo's picture
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I made this with plums and it was excellent, but I did double the amount of fruit and would do so again!

karen1966's picture
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Oops forgot to rate. Made the cake with a mixture of plums and blackberries and used orange juice to make the drizzle

karen1966's picture
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Made this for a friend who is wheat intolerant so made with gluten free sr flour. It worked really well and was wolfed down by gluten eating friends too. Also made it for my B&b guests using regular flour and had lots of compliments

twheble's picture
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Am I the only person to have noticed the mistake in this recipe?!
In step one I added the ingredients stated, including the sugar (caster and granulated is listed), then it was only after I put it in the oven that I saw step 3 was to use the granulated sugar for the top!! Its all burnt on the outside and uncooked in the middle, what a disappointment and waste of ingredients :-(

elvis15's picture
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Love this! Have made twice, once with redcurrants and blackcurrants and then once with blackberries. I will definitely be making again as it is a really easy, reliable recipe.
However, I did reduce the amount of granulated sugar by about a third when I made it for the second time as the first attempt was just too sweet for my taste - though the fruit I used was quite tart.

spongemaker1's picture
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I made the cake with ripe peaches, cooked for exactly an hour in my fan oven. It came out perfect, probably the best cake I have made for years but will cut down on the amount of sugar topping next time.

j3nbob's picture
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Made this with peaches and raspberries - everyone loved it! Really easy to make. I also used flora cuisine instead of butter (trying to be a bit healthier ha ha), it was lovely and moist. Cant wait to make another one!

gillashford's picture
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Excellent cake have made with raspberrries and blueberries then again with peaches and raspberries everyone just loves it great as cake and also as dessert with icecream.Recipe will be used over and over again by our family!!

workingmum's picture
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I made this with my glut of plums and the combination of plum and lemon on the top was a new taste sensation.

I'm glad the recipe warned about the mixture being thick because I would have been tempted to add some milk, but the consistency meant that the fruit stayed put and didn't sink to the bottom of the cake and the cake was amazingly light.

Will be making this again with the new glut of blackberries!

thecakefairy7's picture
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I made 2 of these for my work mates and it is such a lovely cake. Not only does it taste good, the topping gives it some extra pzazz! I've had compliments all round.
Easy to make too!

fashionista25's picture
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Amazing cake, will definitely make again! Made it with blackberries, raspberries and blueberries. Took an extra 15mins in the oven though.

janbeam's picture

I have made this cake over 50 times now (for our allotment Gate Sales) using produce from the site - also made Apricot and Blueberry - fantastic. I make two batches at once and then place in 1lb loaf tins giving 4 cakes. Passed recipe to everyone I know - great recipe .. never gone wrong!

sbradley's picture
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I made this with plums and it was an excellent cake, which everyone loved and ate up very quickly, although it did crumble up a bit when I cut it. I think I will leave it in the oven a bit longer next time.

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