Summer fruit drizzle cake

Summer fruit drizzle cake

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(90 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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enduro245
8th Jul, 2012
5.05
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 :-)
abbi_v
6th Jul, 2012
5.05
Was a real hit with the family. Reduced the sugar for the drizzle by 40g though and had to bake for 1h 20min.
shitehawk1
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..........?
barrybubbles
3rd Jul, 2012
4.05
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!
emma444
2nd Jul, 2012
5.05
Really nice.
susankeen
1st Jul, 2012
Made this today with raspberries and blueberries. Served as pudding covered with double cream -yummy!!
spankie
1st Jul, 2012
5.05
Delicious. In fact, it was so good I made another one for friends.
rmchrist
29th Jun, 2012
5.05
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.
sylwiasocha
27th Jun, 2012
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
liannec
23rd Jun, 2012
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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