Summer Fruit Cake

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Prep:

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).

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Ingredients [?]

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

Instructions

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