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Berry Fruit Cake

1-1/4 cups + 1-1/2 Tbs. milk, divided
2 eggs
1 tsp. vanilla
3 cups all-purpose flour
1 cup sugar
1 Tbs. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
7 Tbs. butter or margarine
1 cup fresh blueberries
1 cup fresh raspberries
1-1/2 tsp. lemon zest, divided
1 cup confectioners' sugar

Preheat oven to 350 degrees. Grease and flour a 9"x5" loaf pan. Combine 1-1/4 cups milk, eggs and vanilla; set aside. In a large bowl combine flour, sugar, baking powder, salt and soda. Cut 6 Tbs. butter into pieces; with pastry blender or 2 knives cut into flour mixture until it forms a pea-size crumbs. Stir in reserved milk mixture until just combined.

Fold in fruit and 1 tsp. zest. Pour batter into pan. Bake 1 hour, 25 minutes, or until toothpick inserted into center comes out clean. Cool on rack 15 minutes. Remove from pan to cool completely.

Melt remaining butter: combine with confectioners' sugar and remaining milk and zest until smooth. Drizzle over cake.

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