Summer fruit cake

Yes, it's summer! In case you hadn't realised. Well, technically it's not summer everywhere (i.e., the southern hemisphere) but here we've finally got sun, which means a celebration! Woo!

Summer fruit cake
Prep time: 1hr 30 minutes
Serves: 12
Cooking temp: Gas 4, 180C
Cooking time: 1 hour

Ingredients
175g soft butter or margarine
175g golden caster sugar
250g self-raising flour
2 large eggs
2 tsp vanilla extract
200g (stoned and chopped weight) summer fruits -e.g., strawberries, raspberries, blueberries
100g granulated sugar
1 tbsp lemon juice

Method

1. Preheat the oven.
2. Grease a 1kg loaf tin and line it with baking parchment.
   
3. In a large bowl, combine the butter, sugar (caster), flour, eggs and vanilla extract, beating until it is pale and thick.
   
4. Spread a third in the base of the tin, and scatter over 50g of the fruit.
   
5. Add another third and repeat with another 50g fruit layer.
6. Spread over the rest of the cake mixture and smooth with a spoon. Bake for an hour, until it passes the skewer test.
   
7. Poke the cake with the skewer. Put the remaining fruit in a bowl with the sugar and stir in the citrus juice, mashing the fruit up a bit.
   
   You might need to add a tbsp more juice to make the mixture more runny.
8. Spoon over the cake and leave to cool until the topping is crisp.
   
   Add more fresh fruit, if desired.