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 (122)

libby17's picture

This is a brilliant recipe. Easy to make - although it did take a little longer cooking time. I made it with blueberries. The whole family loved it. Will be making it again but will try different fruit.

jasminebro's picture
5

To add to my above comment, this cake was absolutely delicious on the day it was made, but did not keep well. We decided to eat it as a pudding with cream as it was too soggy after a day or two in the tin.

sarahwisher-davies's picture
5

Fantastic cake, lovely and moist and not too sweet. I made it with raspberries and it went down well with all my family. I was a bit worried about how thick the mixture was but it stopped the berries from sinking to the bottom. I'll definitely be making it again.

jasminebro's picture
5

Made with frozen mixed berries, and made the cake mixture in the food processor, and it turned out fantastic. Didn't need to cook for longer than stated, but I think my gas oven is on the hot side.
Only thing I found, there wasn't enough cake mixture and berries to layer by thirds, I just put half the mixture in, then berries (still frozen) and the other half of the mixture.

rubbishrecipe's picture

DISGUSTING...!
have u seen the picture

baki71's picture
5

Where I come from we dont have a self rising flour. Can I just use ordinery one and some baking powder?Thank you.

vespatian's picture
5

Excellent recipe! The cake tastes great (I made it with blueberries). It did deflate in the oven after about 30 minutes unfortunately but this is most likely due to me having to mix the ingredients by hand and not taking enough time to do it thoroughly.

kypnut's picture
5

Made this and took it to work as it was my birthday, everyone loved it, will make it again.

laurenflincoln's picture
2

Oops! Forgot to rate.

laurenflincoln's picture
2

Oh dear, I'm not sure what I did wrong but mine ended up more like a clafoutis or stodgy Yorkshire pud! Maybe I left something out?? Will try again later in the week and see how I go. Still tasted lovely but didn't have the texture of a cake at all.

mvgavin's picture

Made this and it was a disaster. Used raspberries which all sank and the top was so crunchy with a gap of at least an inch of air under it you couldn't slice it without it all breaking up.

joannepd's picture
5

Made with raspberries, redcurrants and blackberries. Took longer to cook than expected - about an hour and 15 mins and needed to cover the top to stop it getting too brown The end result was delicious and tasted even better then next day.

mills_ellie's picture

Amazing cake. My family are very keen cooks and said this was one of the best cakes they had eaten. I used nectarines. I'm about to do it with apricots for a poorly fiance.

hulmehall's picture
5

So quick and easy but did take about 15mins. longer to cook. Made a second one last evening for a friend so she has something to offer friends when they call to visit her sick husband!

dwilber's picture

I'm sorry, but does anyone know a good website for conversion to cups and such? I can't seem to find one.

fancypants76's picture
5

I made this with raspberries and blackberries and it was delicious - husband proclaimed it best cake he'd ever eaten. Had to cook it for 1 hour 20 mins tho. Will def make again.

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