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, questions and tips

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alicer90
10th May, 2013
3.05
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
3rd Feb, 2013
5.05
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
1st Nov, 2012
5.05
Made this several times now and it's delicious every time. I use frozen fruit and ring the changes. Definitely a favourite.
cowen84
14th Oct, 2012
5.05
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
3rd Oct, 2012
Love LOVE love this cake as dose everyone is tries it super easy and fab;)
lijana
17th Sep, 2012
5.05
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
13th Sep, 2012
5.05
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
6th Sep, 2012
3.05
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
6th Sep, 2012
3.05
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
29th Aug, 2012
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

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