Summer Fruit Drizzle Cake
175g very soft butter, plus extra for greasing
175g golden caster sugar
250g SR flour
2 large eggs
2 tsp vanilla extract
175g fruit, stoned and diced weight (I used a mixture of raspberries and blackberries so let them whole)
140g granulated sugar
1-2 tbsp citrus juice - lemon, lime or orange
Heat the oven to 180C/fan 160C. Grease a 900g 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 hour, 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.
Cuts into 8 slices
Good Food Mag, Aug 11
I have to admit to making this cake some time ago now ... like when the magazine first came out in July! Its a little gem of a bake that was moist and flavourful. It kept really well too, in an airtight tin, and served well as a treat in Hubby's lunch box for the week ... and Uncle Frank had his share too!
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