If you are looking at making a spiced cake you need not wait for Christmas to come around. Indeed, a fruity cake is wonderful to have during tea time or as snacks for children. Indeed, there are different kinds of cakes and some can be quite elaborate. You could add on meringue of the Italian style or buttercream, the German classic toppings. However, most people are enjoying a simple slice of cake these days without such elaborate toppings. With all the health hazards and warning signs that go off when one sees topped up cakes, several settle for simple ones for taking with their tea or coffee. If you wish to spruce up a simple cake, opt for a hint of spices. This could be vanilla, cinnamon, ginger and nutmeg. If you add on nuts, make them toasted and you could even add on bitter or dark chocolate nuggets.

Cake can be served with cream and is perfect for tea time or any time you feel like indulging yourself. If you are planning to add on fruits, that is possible as well. These could be pear, quince or apple. The fruits need to be poached first and coated with sugar syrup. That will make them settle in well and go soft under the attack of the fork. For more cake recipes like, A Fruit Drizzle Cake For The Summer, Explore Links Like This. There are several cake recipes for summer to explore which will keep you satiated for sure.



Ingredients required

  • 1.5 liters of water
  • Castor sugar 150 gm
  • 3 medium quinces
  • 1 lemon
  • Self raising flour, about 250 gm
  • Ground cinnamon 1 tsp
  • Mixed spice half a tsp
  • Soda bicarbonate
  • Pinch of salt
  • Golden syrup, 200 gm
  • Butter 125 gm
  • Dark sugar 125 gm
  • 2 eggs
  • Poaching syrup 240 ml

Method to prepare

Put water in a saucepan and add in the sugar. Bringing it to a boil, peel the quinces and cut them in halves, rub the cut sides with a halved lemon to prevent them from turning brown. You can then add the quinces to the sugar syrup. Turn down the heat and allow it to simmer. Cook the fruit for about forty minutes till it is tender. Remove from heat and allow to cool. Line a cake tin with baking parchment paper. Set the oven and preheat it at 180C.


Once the quinces have cooled down, take them out and remove the cores. Drain the fruits and reserve the syrup. Arrange the fruits with the hollow side up and set them on the cake tin base. Sieve the mixture of flour along with mixed spices, bicarb, salt and cinnamon. Put in the golden syrup, butter and sugar and bring to a boil. Remove from heat. Meanwhile, beat the eggs and pour in the quince syrup. Once the sugar and butter mixture has cooled down add this to the flour mixture. Mix in the syrup as well as the egg mixture. Pour in the batter and bake for about forty to forty five minutes.