Summer fruit drizzle cake

Summer fruit drizzle cake

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(91 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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suzanned
6th Sep, 2012
3.05
Forgot to say, I baked for 15 minutes extra too, but for the last 15 I covered with greaseproof paper so it wouldn't go too brown.
suzanned
6th Sep, 2012
3.05
Yum yum yum! I used frozen forest fruit berries which worked perfectly. I didn't use the granulated sugar as the topping as I don't like it too crunchy. I used 100g of caster sugar instead with juice of a whole lemon and left the fruit to soak in it. It made a sort of sticky syrup instead which didn't go crunchy. Really nice.
g1llyfl0wer
29th Aug, 2012
i have made this several times and it has always been demolished quickly! it is good with custard as a pudding. it takes about 10 minutes longer to bake than the recipe suggests
iamali
26th Aug, 2012
5.05
Fab. I used lots of fruit. Apricots, plums, blackberries, strawberries, blueberries. Kept the berries for the top tho and the drier plums and apricots for inside the cake so took the hour as instructed. I think all the juice from berries is what is causing peoples cakes to take longer then anticipated? Very yummy will definitely make again.
sandrahayes
13th Aug, 2012
5.05
Brilliant! Made it with raspberries, blueberries and red currants. Definitely will make again.
debbiehiles
12th Aug, 2012
5.05
Love this recipe, have made it with raspeberries and blackberries, blackberries alone and one in the over now with strawberries! A summer delight!
dickerdome
8th Aug, 2012
5.05
I made this cake for my step daughters birthday and liked it so much I made two for my colleagues at work who also really loved it. I used blackberries, raspberries, blueberry's and strawberry's in mine and they were all delicious. I'll definitely make it again!
lecateau
23rd Jul, 2012
Will definitely try making it. Hi Baki71, yes you can add baking powder. Here's a link which tells you about the ratio of baking powder and flour. Hope it helps, happy baking :) http://www.joyofbaking.com/flour.html
jennlx
22nd Jul, 2012
4.05
Nice cake but didn't like the topping so scraped it off.
spinach
15th Jul, 2012
5.05
I made this on holiday in France with some wild blackberries that we picked. As we had 15 people, I doubled the recipe and made cupcakes to go with it. It was very simple to make and tasted fantastic!

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