Summer Fruit Cake

Delicious way to use summer fruits. Although you can use frozen fruits, I like to use fresh summer fruit in this cake. My favorites are peaches, apricots and plums. Original recipe was printed in Bon Appetit (August, 1981).

• Ready In: 1 hr
• Serves: 10-12
• Yields: 1 9x13 inch cake

Ingredients

• 2  cups flour (I use 1 cup white and 1 cup whole-wheat)
• 1 1⁄2 cups sugar
• 1  teaspoon baking soda
• 1  teaspoon cinnamon
• 1⁄2 teaspoon salt
• 3  eggs
• 3⁄4 cup buttermilk
• 1⁄2 cup  oil
• 2  teaspoons vanilla
• 1 1⁄2 cups  summer  fruit, chopped and drained (apricots, nectarines, peaches and plums are good, use a mixture if possible)
• 1  cup  chopped  nuts
• 1  cup coconut
• 1  cup raisins

• For glaze

• 2⁄3 cup sugar
• 1⁄3 cup buttermilk
• 1⁄3 cup butter or 1⁄3 cup margarine
• 2  tablespoons light corn syrup
• 1⁄4 teaspoon baking soda
• 1⁄2 teaspoon vanilla

Directions

1. To make cake: Preheat oven to 350-degrees F.
2. Grease and flour 9x13-inch pan.
3. Combine flour-salt in bowl.
4. Beat eggs-vanilla in large bowl.
5. Add flour mixture to egg mixture.
6. Stir in remaining ingredients (fruit-raisins).
7. Pour into prepared pan.
8. Bake for 40-45 minutes or toothpick comes out clean.
9. While cake is baking make glaze: Combine all glaze ingredients (sugar-baking soda) in large saucepan over medium heat.
10. Bring to boil and simmer for 5 minutes, stirring constantly.
11. Remove from heat.
12. Stir in vanilla.
13. When cake is done, remove from oven and poke entire surface of cake with a toothpick.
14. Pour glaze over hot cake slowly.