Cakes Recipes - Pound Cake with Red Fruit

Ingredients

• 450g fresh raspberries, strawberries or stoned cherries, or a combination of any of these.

• 175g caster sugar, plus

• 15-30ml plus extra for sprinkling

• 15ml lemon juice

• 175g plain flour

• 10ml baking powder

• pinch of salt

• 175g unsalted butter, softened

• 3 eggs

• grated rind of 1 orange

• 15ml orange juice

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Method:

1. Reserve a few whole fruits for decorating. In a blender or food processor, process the fruit until smooth. Add 15-30ml/ 1- 2 tbsp sugar and the lemon juice, and process again. Strain the sauce and chill.

2. Grease the base and sides of a 20 x 10cm/8 x 4in loaf tin and line the base with non-stick baking paper. Grease the paper. Sprinkle with sugar and tip out any excess. Preheat the oven to 180'C/350'F/Gas 4.

3. Sift together the flour, baking powder and a pinch of salt. Beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the orange rind and juice. Gently fold the flour mixture into the butter mixture in three batches, then spoon the mixture into the loaf tin and tap gently to release any air bubbles.

4. Bake for 35-40 minutes, until the top is golden and it is springy to the touch. Leave the cake in its tin on a wire rack for 10 minutes, then remove the cake from the tin and cool for 30 minutes. Remove the paper and serve slices of cake with a little of the fruit sauce, decorated with the reserved fruit.