Summer fruit drizzle cake

Summer fruit drizzle cake

Sarah Cook’s scrummy cake is really easy and versatile – use whatever fruit you like, and you’ll make it again and again

Difficulty and servings

Easy

CUTS INTO 8

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr

Freezable

Freeze before icing

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.
Try

PICK YOUR FRUIT

We used blackberries and raspberries for our cover summer fruit drizzle cake but these all work well too: • Apricots (diced) • Blackberries (halved if large) • Blueberries • Nectarines (diced) • Peaches (diced) • Plums (diced) • Raspberries • Redcurrants or blackcurrants • Strawberries (diced or quartered if large)

PER SERVING

457 kcalories, protein 5g, carbohydrate 67g, fat 21 g, saturated fat 12g, fibre 1g, sugar 44g, salt 0.62 g

Recipe from Good Food magazine, August 2011.

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Latest comments and suggestions

Results 61-80

  • Binder photo mriancook

    09 April 2012

    mriancook rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Anne

    17 April 2012

    Anne rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Favourites

    19 April 2012

    Favourites rated and commented on this recipe

    5 stars

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

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  • Binder photo Karen

    01 May 2012

    Karen rated and commented on this recipe

    5 stars

    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!

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  • Binder photo JMV696

    11 May 2012

    JMV696 rated and commented on this recipe

    5 stars

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

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  • Binder photo Tricia

    07 June 2012

    Tricia commented on this recipe

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

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  • Binder photo Tricia

    07 June 2012

    Tricia rated and commented on this recipe

    5 stars

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

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  • Binder photo Tricia

    09 June 2012

    Tricia commented on this recipe

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

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  • Binder photo alinabake

    17 June 2012

    alinabake rated and commented on this recipe

    4 stars

    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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  • Binder photo alinabake

    17 June 2012

    alinabake commented on this recipe

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

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  • Binder photo liannec

    23 June 2012

    liannec commented on this recipe

    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!

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  • Binder photo liannec

    23 June 2012

    liannec commented on this recipe

    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!

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  • Binder photo Sylwia S.

    27 June 2012

    Sylwia S. commented on this recipe

    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

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  • Binder photo ruthy

    29 June 2012

    ruthy rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Spankie

    01 July 2012

    Spankie rated and commented on this recipe

    5 stars

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

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  • Binder photo Susan Keen

    01 July 2012

    Susan Keen commented on this recipe

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

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  • Binder photo Emma

    02 July 2012

    Emma rated and commented on this recipe

    5 stars

    Really nice.

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  • Binder photo barrybubbles

    03 July 2012

    barrybubbles rated and commented on this recipe

    4 stars

    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!

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  • Binder photo bergisman

    06 July 2012

    bergisman commented on this recipe

    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..........?

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  • Binder photo Audiofrog

    06 July 2012

    Audiofrog rated and commented on this recipe

    5 stars

    Was a real hit with the family. Reduced the sugar for the drizzle by 40g though and had to bake for 1h 20min.

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Difficulty and servings

Easy

CUTS INTO 8

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr

Freezable

Freeze before icing

Ingredients

  • 175g very soft butter , plus extra for greasing
  • 175g golden caster sugar
  • 250g self-raising flour
  • 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
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PER SERVING

457 kcalories, protein 5g, carbohydrate 67g, fat 21 g, saturated fat 12g, fibre 1g, sugar 44g, salt 0.62 g

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