Frozen Fruit CakePosted: October 8, 2018
Mention fruit cake in conversation and many people’s eyes will glaze over at the image of dark, heavy, dried fruit cakes of wintertime, but with this recipe you can make a light, fresh, sponge cake with a burst of freshness in every bite.
Regular listeners will recall my long quest for the perfect Apple Cake, as detailed in (shameless plug) MY FIRST BOOK – and the proportional recipe I found proved not too wet or heavy, lightly cakey, and with a real flavour of the fruit shining through.
This is the soft fruit version of that cake and has the added versatility of being able to be used as a base recipe for lots of different kinds of soft fruit.
It is adapted from a recipe for Blackcurrant Cake in Mrs C.F.Leyel’s Cakes of England (1936)¹. The original recipe called for fresh blackcurrants, but in the 21st century, not as many people have their own fruit bushes, or even access to a PYO fruit farm.
What we DO have access to is frozen fruit, picked and preserved within hours to maintain their quality. As well as bags in supermarkets, many farm shops also have ‘scoop your own’ fruits and berries in their freezers, to which you can help yourself to as much or as little as you like.
Whilst the cake in the above photograph is, indeed, made with blackcurrants, my experiments have confirmed that this recipe can be used with a whole range of soft fruits, and those fruits can be fresh, frozen or even canned.
The fruit makes this cake lovely and moist, and the sweetness of the cake itself contrasts deliciously with the sharp bursts of flavour from the berries. Due to the high levels of moisture, it is not a cake that should be baked in a deep tin, as this runs the risk of being undercooked and having soggyness in the middle. A relatively shallow square tin, or traybake is ideal.
A further insurance against a soggy cake is to toss the fruit being used in a little cornflour. During baking, the cornflour will thicken any fruit juices that are released and prevent them from flooding the rest of the cake, and the cunning division of the dough means that your fruit will be evenly distributed throughout the finished cake, no matter how plump and juicy it might be.
Bonus: This cake is delicious as is, but can also be served warm as a pudding with a little cream or custard.
Frozen Fruit Cake
Mrs Leyel’s instructions begin ″Take equal quantities of flour, sugar and fresh blackcurrants. Rub the butter into the flour″, thereby being both unhelpfully vague and omitting mention of butter in the ingredients altogether. Nevertheless, after some experimentation, these quantities make a reasonably-sized cake. If you decide to increase the quantities, then increase the cooking time appropriately.
150g plain flour
1tsp baking powder
150g caster sugar
150g fruit – fresh, frozen or if canned, drained
2 large eggs, whisked
A little milk (maybe)
caster sugar for sprinkling
- Preheat the oven to 180°C, 160°C Fan.
- Grease and line a 18-20cm square tin with parchment.
- Put the flour, baking powder and butter into a food processor and blitz until the mixture resembles breadcrumbs.
- Tip into a bowl and stir in the sugar.
- Stir through the beaten eggs to form a dough. If the mixture seems a little dry, add enough milk to make a soft, scone-like dough.
- Add HALF of this mixture to the tin and spread out.
- Sprinkle the cornflour over the fruit and toss gently to coat.
- Fold the fruit and any remaining cornflour into the remaining dough and transfer to the tin. Smooth over lightly. It should be about 4cm deep. NB This dividing of the dough wll help ensure the fruit is evenly distributed through the cooked cake. As demonstrated more familiarly with cherry cake, fruit has a tendency to ‘slide down’ through the cake mixture and congregate on the bottom of the tin. Adding a layer of fruitless mix in the bottom of the tin will not prevent this, merely slow the downeard progression of the fruit long enough for the cake around the fruit to cook and thus hold it in position.
- Bake for 50-55 minutes, turning the tin around after 30 minutes. NB Don’t be tempted to remove the cake too early. As already mentioned, the fruit lends quite a lot of moisture to the mix, so be sure that the cake is thoroughly cooked through before removing it from the oven by testing with a cocktail stick that the cake mixture is cooked and observing that the cake as a whole has shrunk away from the sides of the tin and is nicely browned on top.
- Sprinkle with caster sugar and allow to cool in the tin. NB The moistness of the cake means that it is very fragile when first baked, and trying to remove it from the tin whilst warm runs the risk of it breaking apart.
¹ A fantastic collection of national and regional cakes. Recommended!
In case you missed it: Orange & Walnut Garland Cake on DejaFood.com