Total Time
1hr
Prep 15 mins
Cook 45 mins

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).

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

Yum! This cake is so moist and tasty. I used fresh peaches and plums, but omitted the coconut since I'm not a fan. The result was stupendous! I will certainly make this cake again.

5 5

This cake is so good. I bought peaches to put in this cake, but when I cut them up, they were not ripe and had no flavor. I had a bag of mixed berries in the freezer (strawberries, blueberries, raspberries, and blackberries) so I decided to try that instead. It was delicious! Next time I will leave out the raisins. Just a personal preference.

5 5

This is a moist and delicious cake! I didn't change a thing other than making it in two 8x8 pans so I could have one to take to a friend. Thank you!