Summer Fruit Drizzle Cake Recipes

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SUMMER FRUIT DRIZZLE CAKE



Summer fruit drizzle cake image

Sarah Cook's scrummy cake is really easy and versatile - use whatever fruit you like, and you'll make it again and again

Provided by Sarah Cook

Categories     Afternoon tea, Dessert, Treat

Time 1h15m

Yield Cuts into 8

Number Of Ingredients 8

2 large eggs
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
175g golden caster sugar
250g self-raising flour

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 457 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.62 milligram of sodium

ANGEL FOOD CAKE WITH FRESH FRUIT AND LIME DRIZZLE



Angel Food Cake With Fresh Fruit and Lime Drizzle image

I plan to make this for my dd's bridal shower. Looks fast and easy yet impressive! Low fat and low cal too! The fruit can be changed up to whatever is in season or colors that you want to use. You can even make this ahead of time and then just slice and plate when needed, Adapted from a recipe found on realsimple.com.

Provided by Mamas Kitchen Hope

Categories     Dessert

Time 15m

Yield 12 serving(s)

Number Of Ingredients 5

1 angel food cake, store-bought
1 pint strawberry, hulled and sliced
1/4 cup fresh lime juice
1 teaspoon lime zest
1/4 cup sugar

Steps:

  • Combine the lime juice, sugar, and 1/4 cup water in a small saucepan and bring to a boil. Stir constantly, cooking until sugar dissolves.
  • Refrigerate until cool.
  • Slice cake and plate it on individual plates. Top with strawberries.
  • Stir the zest into the cooled syrup and drizzle over the fruit and cake.
  • Serve.

SUMMER FRUIT CAKE



Summer Fruit Cake image

Delicious way to use summer fruits. Although you can use frozen fruits, I like to use fresh summer fruit in this cake. My favorites are peaches, apricots and plums. Original recipe was printed in Bon Appetit (August, 1981).

Provided by ellie_

Categories     Dessert

Time 1h

Yield 1 9x13 inch cake, 10-12 serving(s)

Number Of Ingredients 19

2 cups flour (I use 1 cup white and 1 cup whole-wheat)
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup buttermilk
1/2 cup oil
2 teaspoons vanilla
1 1/2 cups summer fruit, chopped and drained (apricots, nectarines, peaches and plums are good, use a mixture if possible)
1 cup chopped nuts
1 cup coconut
1 cup raisins
2/3 cup sugar
1/3 cup buttermilk
1/3 cup butter or 1/3 cup margarine
2 tablespoons light corn syrup
1/4 teaspoon baking soda
1/2 teaspoon vanilla

Steps:

  • To make cake: Preheat oven to 350-degrees F.
  • Grease and flour 9x13-inch pan.
  • Combine flour-salt in bowl.
  • Beat eggs-vanilla in large bowl.
  • Add flour mixture to egg mixture.
  • Stir in remaining ingredients (fruit-raisins).
  • Pour into prepared pan.
  • Bake for 40-45 minutes or toothpick comes out clean.
  • While cake is baking make glaze: Combine all glaze ingredients (sugar-baking soda) in large saucepan over medium heat.
  • Bring to boil and simmer for 5 minutes, stirring constantly.
  • Remove from heat.
  • Stir in vanilla.
  • When cake is done, remove from oven and poke entire surface of cake with a toothpick.
  • Pour glaze over hot cake slowly.

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