A SUMMER FRUIT CAKE (apple, pear and strawberry cake)

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Until now not very long ago the only end result I used to position in a cake had been raisins, currants and sultanas.



Undoubtedly as a child a fruit cake supposed merely that, a cake with dried fruit in it, an occasional Sunday take care of.  I will be able to now not take into consideration my mum taking into account striking anything else in a cake, now not even apples.  Apples only went into pies or crumbles, as did rhubarb or blackberries. 


Additional now not too way back I have made each sort of cakes containing fresh fruit.  This grew to become out to be the most effective.  I spotted it in a blog somewhere and don’t put out of your mind that it was once adapted from a Nigel Slater recipe for a summer time cake.  You are able to see that recipe proper right here.  He used peaches and blueberries on the other hand I used what I had in stock; one apple, one pear and a few strawberries.


I moreover added a touch of 1 factor I received in Waitrose for extra fruitiness – raspberry flavouring.  It was once a surprising cake, excellent and fruity with an excellent crumb, now not too wet or crumbly, excellent in fact.




175g unsalted butter or spreadable butter

175g caster sugar (I used part golden and part white)

2 large eggs

175g self raising flour

100g ground almonds

1 tsp vanilla extract

½ tsp raspberry flavouring (optional)
300g fruit – I used apple, pear and strawberries on the other hand a mixture of stone fruit or berries may well be super.


Peel and core the apple and pear and chop into 1cm dice.  Put proper right into a bowl and sprinkle with rather lemon juice to forestall them from discolouring.  Wash and decrease the strawberries into related sized chunks.

Butter and base line a 20cm round cake tin.  Preheat the oven to 180C / 160 fan.

In a large bowl cream the butter and sugar using {an electrical} whisk until mild and fluffy.  Upload the eggs one by one and beat in.  Beat throughout the vanilla and flavouring.

Sift throughout the flour and fold in, followed through the ground almonds.  Put the chopped fruit proper right into a sieve and drain off the lemon juice then upload to the combo and stir in.

Transfer to the tin and level the absolute best.  Bake for approximately an hour until completed.  Cool throughout the tin for 10 mins then turn out and turn to a cord rack to cool completely.

Dust with icing sugar previous than serving.

Cuts into 8-10 slices.

As a result of the New Blogger gadget for writing a post I no longer seem to be able to substitute the “pages” section throughout the blog.  Which is larger than just a nuisance, having spent hours compiling it now not very long ago.  It’s if truth be told, if truth be told worrying and I am close to giving up.

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