Summer fruit drizzle cake

Summer fruit drizzle cake

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(92 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 eggs
    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, caster 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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perrancrew
12th Aug, 2014
5.05
Great recipe for doing with youngsters - my almost 3 yr old loved "helping" by eating the fruit while putting it all in the cake tin! I'll definitely reduce the sugar on the topping next time but it's still more than good enough to eat. I used strawberries and blueberries with fresh lime in the topping (all juice from 1 lime just pour slowly to avoid a sticky messy overflow) It only took 50mins in my pre-heated fan oven at the recommended 160
kl810
17th Jul, 2014
5.05
This was the best cake I have ever made! It was very soft and moist. I added a few crushed almonds to the cake mixture and cut the sugar down a bit. For the topping I halved the amount of sugar from 140g to 70g, as last time I used 140g, and it was too sweet. I baked it in a round ring cake tin and it took 1 hour and 5 min to cook. Perfect!
Gill87
13th Jul, 2014
5.05
Delicious cake. Great way to use up any left over berries - raspberries and blueberries in my case. I halved the quantities and used a 1lb loaf tin. It cooked in 25 minutes. I only used 20g sugar with the fruit for the topping - the tartness of the fruit goes well with the sweetness of the cake. Loved it!
choccylab's picture
choccylab
7th Jul, 2014
Absolutely delicious cake. I made it in a round cake tin, and used 100g of caster sugar in the glaze. Made using fresh strawberries and raspberries which I picked yesterday. Only took 50 mins in the round cake tin in my oven. Lovely, moist cake. Five stars.
frauflynny
29th Jun, 2014
Please can you change the first point to say caster sugar? I read through to look for where the granulated sugar was but obviously didn't look carefully enough and have therefore wasted a lot of time and ingredients. Also was trying this as an experiment using gluten free flour so won't be able to assess the results properly! Having a bit of a mid-bake melt-down... But having done this recipe successfully a whole ago I know it should come out very nicely! Good recipe but would love that tweak in the instructions to make it clearer for a novice! :)
JEXYGIRL
11th Jun, 2014
Make sure to read the recipe first. I tipped both kinds of sugar into the mix as it said "add sugar". It was only when I went on to read the topping once the cake was in the oven, I realised I should only have added the caster.... perhaps it could be changed to "add caster sugar" for eejits like me who don't read through first? Mine, unsurprisingly, is a little sweet!
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HungryRaver
23rd May, 2014
Did this for my food tech and was great. Will be making this again very soon.
sjh043
2nd May, 2014
Have just made this and it came out great! Will definitely be making it again!
sjh043
1st May, 2014
Made this yesterday, using raspberries and lemon juice for the drizzle. Think I am in a minority when I say it cooked in just under 50 minutes but turned out great! Almost all gone, already planning what to put in the next one!
debk_sireslodge
15th Jan, 2014
5.05
This is the ultimate cake - loved by everyone and so easy to make. As with other comments it does need 5 or 10 minutes more in the oven. Don't forget to put the drizzle topping on when it is hot so it seeps into the sponge - yummy!

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