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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22nd Jul, 2012
Nice cake but didn't like the topping so scraped it off.
15th Jul, 2012
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!
8th Jul, 2012
Made this today with raspberries, blueberries and strawberries and it was yummy - cooked it for exactly an hour and top burnt a bit so next time will put greaseproof paper on top. Will definitely make again :-)
6th Jul, 2012
Was a real hit with the family. Reduced the sugar for the drizzle by 40g though and had to bake for 1h 20min.
6th Jul, 2012
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..........?
3rd Jul, 2012
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!
2nd Jul, 2012
Really nice.
1st Jul, 2012
Made this today with raspberries and blueberries. Served as pudding covered with double cream -yummy!!
1st Jul, 2012
Delicious. In fact, it was so good I made another one for friends.
29th Jun, 2012
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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