No, not a dried fruit cake at all, not even with exotic fruits (though that's an idea... dried cranberries, pineapple, papaya, apple, pears hmmm, don't use those much). Anyway, sorry, back to the fruit cake here, a cake with summer fruit in it.
Yes, it's now autumn, but the last of the summer fruit is still available and affordable at the supermarkets (plus this is an adaptable cake!) and I made this one ages ago and am determined to get it posted before all the fruit has gone! The recipe was published in BBC Good Food in the August 2011 issue, and I made it shortly after it came out, so the end of June!!! Just how behind am I on some of these cakes?!
There were a number of options given; plums (would still be fab!), blackberries (equally, see it needn't be a summer fruit cake!), peaches, or blueberries.
I decided to mix and match and had half blackberries and half nectarines. You can find the original recipe here on the BBC Good Food website, which I stuck to pretty closely aside from not making the drizzle for the cake after it came out of the oven.
The cake was successful in that I chose to put the fruit in two distinct layers, blackberries lower down and nectarine further up and the fruit stayed put, which was good. The cake was nice enough, but not anything particularly spectacular. I did discover that I don't really like blackberries in cake that much though - the seeds are too hard and crunchy and prominent. The nectarine layer was much nicer! I would either double up on the nectarine or use a mixture of nectarines and blueberries next time perhaps. My cake didn't have as pleasing an appearance as the ones pictured in the magazine, which have a very close crumb and smooth, pale tops. Ah well. Tasted fine, which is what really matters.