Summer Fruit Cake
Makes 8 slices
200g/7oz/scant 1 cup butter, melted, plus extra to grease
225g/8oz/2¼ cups self-raising (self-rising) flour, sifted
100g/3½oz/scant ½ cup caster (superfine) sugar plus extra for sprinkling
4 medium (US large) eggs, beaten
125g/4oz/1 cup blueberries
2 large peaches, halved, stoned and sliced
cream or ice cream to serve
1 Preheat the oven to 190°C/375°F/Gas 5. Butter a 20cm/8in cake tin and base-line with parchment paper.
2 Put the flour and sugar in a large bowl. Make a well in the centre and mix in the melted butter and eggs.
3 Spread half the mixture over the bottom of the cake tin and add half the blueberries and peaches. Cover with the remaining cake mixture, then add the remaining blueberries and peaches, pressing them down into the mixture slightly.
4 Bake in the oven for 1–1¼ hours until risen and golden brown and a skewer inserted into the middle comes out clean. Leave in the tin to cool for 10 minutes.
5 Dust with caster sugar before serving with whipped cream or ice cream.