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Serves 6–8 | Preparation time: 40 minutes | Cooking time: 1 hour
You can adapt this cake recipe by using some of your favourite fruit flavours.
From raspberry, passion fruit and pear to apple and red berry fruits, the choice is yours. Have fun with the icings for decorating your cake, such as dark chocolate and almond icing for a pear cake, milk chocolate for one made with passion fruit, or even a blonde chocolate and almond icing for a raspberry-flavoured cake.
CAKE BATTER
60 g (2¼ oz) butter, plus extra for greasing the tin and piping
Loaf Tin Bakes
Flavie Millet Joannon
200 g (7 oz) plain flour, sifted, plus extra for dusting the tin
4 eggs
120 g (4 oz) caster sugar
200 g (7 oz) fruit purée of your choice (see recipe introduction)
50 ml (2 fl oz) whipping cream
7 g (1½ teaspoons) baking powder
SOAKING SYRUP
1 tablespoon fruit purée
4 teaspoons water
2 teaspoons caster sugar
ICING OF YOUR CHOICE
(optional; see pages 22–26 and recipe introduction)
DIRECTIONS
Preheat the oven to 160ºC (325ºF), Gas Mark 3. Butter and flour your loaf tin.
To make the cake batter, melt the butter and leave it to cool until lukewarm.
Whisk the eggs with the sugar until thickened and fluffy, then add your fruit purée along with the whipping cream.
Fold in the sifted flour and baking powder, then finally the lukewarm butter.
Transfer the mixture to the loaf tin and pipe a line of butter down the middle of the batter (see page 16). Bake the cake for 1 hour.
To make the syrup, bring the 3 ingredients to the boil in a saucepan. When the sugar has dissolved completely, remove the pan from the heat. When the cake comes out of the oven, brush the syrup over it, then leave it to cool in the tin.
Choose your icing, if you want it. When your icing is ready, place the cake on a wire rack and pour the icing over it. Leave until the icing has set.
https://img.apmcdn.org/fbbca4272f5e0375aff3d8e17d161afb74ede82c/uncropped/05916d-20260811-wnk-seasonal-fruit-cakes-600.jpg
Reprinted with Permission from Loaf Tin Bakes by Flavie Millet-Joannon. Hamlyn, April 14, 2026, Photography by Sandrine Saad Distributed by Hachette Book Group
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