Pick your fruit
We used blackberries and
raspberries for our cover summer
fruit drizzle cake but these all
work well too:
• Apricots (diced)
• Blackberries (halved if large)
• Nectarines (diced)
• Peaches (diced)
• Plums (diced)
• Redcurrants or blackcurrants
• Strawberries (diced or
quartered if large)
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, 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.
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.
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.