SUMMER FRUIT CAKE

Summer Fruit Cake image

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).

Provided by ellie_

Categories Dessert

Time 1h

Yield 1 9x13 inch cake, 10-12 serving(s)

Number Of Ingredients 19

Ingredients

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

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.

*** Explore more Summer Fruit Cake Recipes »

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