Summer fruit drizzle cake

Summer fruit drizzle cake

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(93 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 eggs



    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, 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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15th Jan, 2014
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!
17th Jul, 2013
I've made this cake lots of times. It never hangs around long. It's very useful for using up any odds & ends of soft fruit.
7th Jun, 2013
Made this with lots of different fruits and it is a firm favourite. Am asked by my daughter's friends to make it constantly (10year olds). Making it now in my new house so hope change of oven doesn't effect it.
dingledingleydell's picture
20th May, 2013
dingledingleydell's picture
20th May, 2013
Have made this loads of times and it always get lots of praise. Usually just use strawberries, but have also used mix of raspberries, blueberries and blackberries. I always need to bake for longer and cover for last 15 mins or so to stop it burning. Last night made into 12 cupcakes/muffins and baked for 25-30 mins, worked really well.
10th May, 2013
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.
3rd Feb, 2013
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!
1st Nov, 2012
Made this several times now and it's delicious every time. I use frozen fruit and ring the changes. Definitely a favourite.
14th Oct, 2012
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
3rd Oct, 2012
Love LOVE love this cake as dose everyone is tries it super easy and fab;)


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