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)

workingmum's picture

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

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

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

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.

oscarslave's picture

I've just baked this and it is divine. Again left it in a bit longer (cos I forgot about it) but it is gorgeous.

lizzie16's picture

After make this once, and offering to a few friends they were hooked on it. I have made a number of them with different fruits and all have gone down a treat.

bridgetthemidget's picture


bridgetthemidget's picture

Made this recipe with blackberries and raspberries, all the family and friends loved it. Having to share the recipe out!!!

Does anyone know how I can make this cake using wheat/gluten free self raising flour as I have IBS and would love to avoid having pains and bloated stomach!!!!

kpotiriadis's picture

I made this with raspberries and it was really nice. It also worked quite well as cupcakes

heatherjdw's picture

Great recipe & easy to. I made it in my kenwood chef & it made light work of it. I used frozen blueberries, which worked well but will try a different fruit next time. Also as with most others it took 1hr & 15mins to cook, although I didn`t know if that was because I used the frozen fruit. Have been asked to make again.

lynbone's picture

Made this for my work colleagues for my birthday. Everyone agreed it was delicious.

viccannon's picture

Made this twice already, first time for my sons cub pack leaders whilst on camp and then for the family. Both times I used defrosted, frozen black forest fruits. Everyone has declared it lovely even my fruit phobic 10 year old. Planning on making it later today with some nectarines which are over ripe and may make next week with some tinned apricots which are lurking at the back of the cupboard :-)

ilonaboyd's picture

I made this using blueberries. It was perfect! Will definitely make again using different fruit

djm6066's picture

Made this cake today with Blueberries. It was very easy.......and tasted absolutely delicious. Will definately bake it again!!!!

junoboyle's picture

Made this yesterday using blueberries, blackberries and raspberries. It is amazingly good and looks just like the photo. I can see myself making this again and again. It took about 1hr and 10 mins in my fairly elderly gas cooker.

jane-mariemitchell's picture

Made this with redcurrants, blackberries and raspberries and the end result tasted amazing! Only used 80g of granulated sugar in the topping as 140g seemed far too much. Good decision as it was sweet enough. Agree with jo62 in that this cake tasted even better the next day, which my hubby and I didn't think was possible. Would recommend this recipe to anyone.

annagrima's picture

I made this cake using nectarines for the inside and strawberries for the topping, it was moist and very good, but the topping never became crisp as suggested in the recipe. Can any one tell me why?

edel_ir's picture

best cake ever. Doubled up and made two cakes and gave one to my neighbour, who is still raving about it. I used raspberries, cooked it for 160 degrees for an hour in a fan oven. I did take time to beat the mixture, to the stated consistancy in the recipe. I took it out of the tin as soon as it cooled and wrapped in tin foil and it stayed freash beautifully. Will be making it again, with differnt fruit


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