Summer Fruit Cake

Total Time
15 mins
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).

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  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!