An easy delicious fruit cake

Late summer is the perfect time to bake up fruit cakes. Blackberries, Italian plums, early apples and Bartlett pears are all coming ripe.

This cake base recipe is perfect to pair with berries, apples, pears, or plums.

Seasonal Fruit Cake

You will need:

a 9 inch springform pan

3 cups of fruit

juice of half a lemon

a sprinkling of turbinado sugar (add a sprinkling of cinnamon if doing pears or apples)

1 cup of flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter at room temperature

1 cup sugar

2 eggs

Wash and prepare your fruit. Place it in a bowl and top with lemon juice. Stir to coat. Sprinkle turbinado sugar generously over the top. Set aside. Generously butter the bottom and sides of your pan.

Heat oven to 350

In a small bowl stir together flour, baking powder and salt. Set aside.

In a mixing bowl, mix together butter and sugar until light in color. Add eggs and mix to incorporate. Scrape the sides of the bowl and add the flour mixture to butter mixture. Stir together then mix until just combined.

Spoon batter into pan. Place fruit, cut side up, on top of batter, pressing slightly to set it into the batter.

Bake for 50 to 60 minutes.