Summer fruit drizzle cake

Summer fruit drizzle cake

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(87 ratings)

Prep: 15 mins Cook: 1 hr


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

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


  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 (123)

iamali's picture

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

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

debbiehiles's picture

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

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 :)

jennlx's picture

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

spinach's picture

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

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

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

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!

susankeen's picture

Made this today with raspberries and blueberries. Served as pudding covered with double cream -yummy!!

spankie's picture

Delicious. In fact, it was so good I made another one for friends.

rmchrist's picture

I made this last night with nectarines and we had it at work for Elevenses. Very delicious and worked brilliantly, everyone loved it especially the sugary crunchy topping! Think I will have to try it with some more different fruits now.

sylwiasocha's picture

Hi, at the moment, I do not have access to self raising flour. What should be the ration of plain flour to the baking powder for the cake to turn out the same? Thanks

liannec's picture

No way reading step 1 and putting all the sugar in ruined a whole heap of ingredients! Disappointed its the only recipe on here that hasn't worked!

liannec's picture

I noticed the mistake or lack of detail. In point 1 and ended up putting all the sugar in on 1st step. Oops it doesn't look like its going to ever set and is burning on top!

alinabake's picture

Er, sorry for typos and I rate this as five star recipe. Accidentally hit submit!!!

alinabake's picture

I made this last night still reeling from the vanilla cake fiasco- tho funnily enough all that cake got eaten. This cake was a different story- so quick to make and baked in about 45-50 mins. It was DELICIOUS!!! Everyone LOVED it. Only change I made was folding flour in not mixing altogether as there was no baking powder in recipe. I used diced up pieces of nectarine in muxture ans in top just guessing quantity of sugar and lemon juice and it looked v pretty too. And from the kids who dont like fruit to the oldies who don't like cake, it was demolished. My boyfriend couldn't believe I had baked it. I'm v happy. Thanks Sarah.


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