Fresh Summer Fruit Cake



1.25 kg Mixture of Fresh Seasonal Fruit (e.g. apples, pears, pineapple, bananas, dates, peaches, plums, figs, cherries)
230 g Butter OR Margarine
330 g Huletts White Sugar
5 Eggs
300 g Cake Flour, sifted
2 ml ( ½ t) Salt
2 ml ( ½ t) Mixed Spice



  1. Preheat oven to 160°C. Prepare the fruit, reserving some apple, pear or dates for the topping.
  2. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the salt, flour and mixed spice.
  3. Gently fold in the prepared fruit until just mixed, stirring as little as possible.
  4. Grease and flour a 23 cm diameter cake pan. Pour in the mixture.
  5. Place the reserved fruit on top of the cake batter. Press down lightly.
  6. Bake for 1 ½ hours, or until the cake seems firm to the touch. Allow to cool for 5 minutes in the pan before turning it out onto a cooling rack. Sprinkle with castor sugar and allow to cool completely.

Serving Suggestion: Serve with pouring cream or ice cream.