Summer Fruit Cake Tray Bake
I love all the summer fruit around at the moment and with so much on offer I took advantage of it to make this delicious summer fruit tray bake. A simple lemon sponge dotted with raspberries, blackberries, blueberries and cherries.
It works very well as a cake to take on a picnic as once cooled you can put it back in the tin to transport it.
-250g unsalted butter
-250g caster sugar
-zest of 1 lemon
-juice of half a lemon
-5 medium eggs
-250g self raising flour
-2 teaspoons of baking powder
-5 tablespoons of milk
–½ teaspoon of vanilla extract
-100g cherries (weight after stones removed)
-Grease and line a 12in x 9in cake tin.
-Preheat the oven to 180º degrees/ 160º fan oven.
-Cream together the butter and sugar.
-Add the eggs one at a time and don’t over mix.
-Add the lemon juice and zest.
-Sieve in the self raising flour and baking powder.
-Add the milk and stir in gently.
-Chop the cherries roughly. Leave the other fruit whole so they don’t make the mixture wetter.
-Gently stir in three quarters of all the fruit to the mix.
-Pour the mix in to the tin and stud the remaining fruit in to the top.
-Bake for 50-60 minutes until golden brown and use a cake tester to make sure the middle is done.
-If it starts to brown too quickly cover the cake with silver foil for the remaining time.
-Allow to cool in the tin for 15 minutes before turning out and leave to cool on a wire rack.
It tastes lovely served with more fruit, a dollop of cream or a scoop of ice cream.
The finished delicious cake ready to eat. I love a tray bake cake.