Autumn Cake with Berries


180 g soft butter
500 g castor sugar
350 g selfraising cake flour
1 small pinch salt
3 eggs
2 egg yolks
5 ml vanilla paste
150 ml milk
100 g castor sugar
350 ml water
1 T honey
200 g assorted berries
Deliciously sweet and tart.


1.Preheat the oven to 180 degrees/gas 4 and line a large bread tin with waxpaper.
2.Beat the butter and sugar until it is creamy and a pale yellow. Add the eggs one at a time and beat thoroughly before adding the yolk... for extra richness!
3.Add the vanilla.
4.Stir the milk and the flour&salt into the mixture alternatively until smooth.
5.Spoon the mixture into the baking tin and bake for about 1 and a half hour or until a skewer comes out clean.
6.Allow the cake to stand for 15 minutes before tipping it out of the tin.
7.Whilst the cake is in the oven, prepare the syrup by placing the sugar, water and honey into a saucepan.
8.Bring to the boil and reduce until of a syrupy consistancy.
9.Add the berries briefly to the syrup before removing them with a slotted spoon and spooning them ‘into’ the cake.
10.Reduce the syrup a little more before poring it over the cake.
11.Serve with thick cream.

As an alternative you can add 2 T finely grated lemon peel and the juice of 2 lemons to the mixture. Prepare the syrup with the same amount of sugar and water using 3 T lemon juice and roughly peeled citrus peels, caramelized.

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