This is one of the first recipes my mum taught me when I was a child. Every time I make this cake I can see my mum and me in the kitchen, usually on the weekend – she’s cooking dinner and I’m right next to her, old-fashioned heavy, noisy mixer in hand, making the fruit cake, as we used to call it and still do. This cake is so quick, easy and versatile that even my friends who claim not to able to bake to save their lives, managed it successfully.
As I grew up in times when only seasonal fruit and vegetables were available in shops, in autumn we’d bake it with plums (my personal favourite), in winter with apples, in summer with strawberries, blueberries or rhubarb. All of the above were always straight from a local farmer’s market. The ultimate Sunday treat!
You’ll see that the recipe calls for potato flour. Fear not! 😊 It increases the moisture content and makes sponge-like cakes slightly lighter in texture. In Poland it’s a popular ingredient both in cooking and baking. Even though it isn’t widely available in British supermarkets, you’ll find it easily in every Polish shop as well as some continental delicatessen. To make life easier (you know that simplifying recipes is my second name!) in this recipe I’ve replaced it with corn flour. It serves similar purpose and works equally well.
As for the fruit, try any juicy fruit which cooks well. Apples, berries, rhubarb, plums, peaches or nectarines make a good choice. The plum and blueberry version goes very well with zest of half a lemon.
Makes about 12 portions
Round tin 27 cm in diameter, ideally with removable base
Spread the love if you enjoyed this recipe – give me a like, leave a comment or both. Tag me on Facebook @riseandshinebaking or Instagram @riseandshine_baking and don’t forget to use hashtag #bakewithriseandshine. Thank you and happy baking!Download the recipe