This light and fluffy summer fruit loaf cake is made with frozen summer fruits for extra ease (and you can make it all year around!)
Loaf cakes are simple to make and perfect for elevenses, snacks or afternoon tea. This one can be eaten simply sliced, as it is, or spread with jam.
Follow this recipe to the letter and you’ll end up with a perfectly light and fluffy loaf cake with none of the dreaded sinking of fruit to the base of the cake – instead, it stays nicely spread throughout the cake.
I use frozen summer fruits in order to create a recipe that you will be able to enjoy all year round – even when summer fruits are out of season.
If you love this, you’ll also love my Lemon and Sultana Cake, Apple Loaf Cake, Blackberry Loaf Cake, Lime and Ginger Cake, Coconut and Mango Loaf Cake, White Chocolate Birthday Loaf Cake, Hidden Crème Egg Loaf Cake and Traditional Welsh Bara Brith.
Ingredients, Substitutions and Variations
- Softened butter – you can use either salted or unsalted butter, but be aware that salted butter will increase the sweetness of the cake.
- Caster sugar – we use caster sugar here for a light, fluffy batter.
- Eggs – to bind the mix. Use medium or large.
- Self-raising flour – self-raising flour ensures you get the perfect rise on your cake.
- Frozen summer fruits – mine was a selection of raspberries, blackberries, blackcurrants and redcurrants – the perfect mix of sweet and sharp.
Top Tips
- Don’t over mix You want the fruit to keep its integrity as much as possible, so don’t over mix when you add it to the batter.
- Cut large pieces of fruit An ordinary sized raspberry or blackberry is fine to stay whole, but if you have any very large pieces of fruit make sure you cut them in half to ensure the cake cooks evenly.
- Making sure the cake is cooked. At the end of the cooking time, insert a skewer into the cake. If it comes out clean, the cake is cooked. If not, it needs more time so leave it in the oven for another ten minutes before trying again.
Summer Fruit Cake
Ingredients
- 170 grams butter softened
- 170 grams caster sugar
- 3 eggs
- 225 grams self-raising flour
- 150 grams frozen summer fruits
Instructions
- Preheat the oven to 170 degrees Celsius. Line a 2lb loaf tin with a loaf tin liner or baking parchment.
- In a large bowl, cream together the butter and sugar until pale and fluffy.
- Crack in the eggs on at a time, beating to combine the mixture after each one.
- Fold in the flour until well mixed.
- Tip the fruit into the bowl and stir gently until it is evenly distributed.
- Pour the batter into the loaf tin and put in the oven. Bake for an hour or until a skewer inserted into the cake comes out clean.
This summer fruits cake was so moist! We all loved it.
loving this simple and easy cake – such a tasty way to enjoy summer’s bounty of fruits!
The Summer Fruits Cake recipe is delightful! Fresh, fruity, and perfect for summer gatherings. The recipe was easy to follow, and the cake turned out beautifully.
This cake is so deliciously moist, yet light and fluffy. I used frozen summer berries and it turned out super delicious!
Love this simple and delicious summer fruit cake. Thanks for sharing.