Summer Fruit Cake Recipes

SUMMER FRUIT CAKE

Steps:

• Preheat oven to 350°F / 175°C. Grease baking tray and dust with flour or cover with baking paper. Prepare and wash the fruit, remove seeds, cut into pieces or slices, depending on the variety.
• Beat the softened butter with the sugar until fluffy. Stir the eggs one by one into the butter mixture. Mix flour with almonds and baking powder. Add to the dough alternating with the milk. Stir vigorously, but not too long. The dough should fall off the spoon with a hard tear, add some more milk if necessary.
• Spread the dough on the baking sheet and smooth it down. Spread the prepared fruit. Bake the cake for about 30 minutes until golden brown.

FRUITCAKE

Steps:

• Stir together dried fruit, candied ginger, peel, and 1/2 cup liqueur. Let stand at room temperature 3 hours or overnight.
• Cut parchment paper to line the bottom of a 7-by-3-inch or 9-by-2-inch round cake pan. Coat pan with cooking spray; line with parchment. Spray lining. Flour pan; tap out excess.
• Preheat oven to 325 degrees. Whisk together flour, baking powder, spices, and salt in a medium bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle; mix on medium speed until smooth. Mix in eggs (1 at a time), molasses, and vanilla. Gradually add flour mixture; mix until smooth. Mix in fruit, nuts, and coconut.
• Pour batter into pan. Bake until a cake tester comes out clean, about 2 1/2 hours for 9-inch cake or 2 3/4 hours for 7-inch cake. If desired, brush with up to 1/2 cup liqueur. Unmold; let cool.

SUMMER FRUIT CAKE

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.

SUMMER FRUIT DRIZZLE CAKE

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.