fresh summer fruit cake

This cake is delightful any time of the year but especially in the summer when you can use that wonderful abundant fruit.
Please note for a particularly luscious cake we cream the butter and sugar in our beloved Kenwood cake mixer. We then add the eggs and the flour, however, the recipe below is designed for people who have a little less time.





1 ¼ cups flour

¾ cup sugar

120 g butter melted

2 eggs

approx 4 cups sliced seasonal fruit

2 tbsp sugar


Blend the flour and sugar together. Add the melted butter and eggs. Pour the mixture into a greased loose-bottomed 24 cm cake tin.

Slice the seasonal fruit, leaving the skin on any stone fruits (plums, apricots, nectarines, peaches). Place the fruit on top of the cake, piling it up and pressing down a little. Sprinkle with the sugar and make at 180 degrees C for 1 hour.


Cook’s tip: During the winter use drained, canned fruits.