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Summer Fruit Cake

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“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).”
READY IN:
1hr
SERVES:
10-12
YIELD:
1 9x13 inch cake
UNITS:
US

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.

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