Summer fruit drizzle cake

Summer fruit drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(77 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

Ads by Google

Comments, questions and tips

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

Comments

Show comments
emma444's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really nice.

susankeen's picture

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

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

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

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

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

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

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.

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

The apple cake was differnet, still nice, but I prefer the cherries

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

With cherries - five stars. Will let you know about the apples!

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

I made it with cherries and it it was delicious. Am now trying with finely chopped dessert apple

jmv696's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have made this quite a few times, used frozen fruit also. Needs slightly longer to cook than stated but very yummy cake.

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

Delicious cake, quick and easy to make and very moist. It did take about 1 hour 15 minutes to bake. I'm now going to adapt this recipe to use for a project at school on designing 'healthier' cakes!

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

Made it with just raspberries, absolutely brilliant. Quick and easy to make too.

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

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

This works every time. So easy to make and always gets compliments.

linx90's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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 :)

Pages

Questions

Tips