Peach and raspberry tray-bake cake

Peach and raspberry tray bake fruit cake recipe by Very Berry Handmade

Here’s a quick and delicious fresh fruit cake for you to try. I think of it as rather a traditional recipe – I’ve retrieved it from the notebook of recipes my mum collected together, and I remember it being a family favourite when I was kid. There are no fancy ingredients – it’s the flour, butter, sugar, eggs, milk and fruit type recipe that I still think can’t be beaten.

It’s completely delicious as a sweet treat that you’d have on the tea table with a lovely cuppa, but you can also serve it warm with cream or crème fraîche. The base of the cake is rather like a rich sweet scone (the British version!) than a sponge, so it doesn’t keep terribly well. If you won’t get through it all on the day that you make it, I would pop it in the freezer for a time when you need a treat.

Peach and raspberry tray bake cake recipe

It’s a very practical cake recipe because it starts with store-cupboard ingredients and you can use up whatever soft fruit you have lying around, as long as you have around 250g in total. I had a couple of slightly wrinkly peaches and a handful of raspberries that needed eating up, so went with that fantastic fruit combination, but cherries, blueberries, loganberries, tayberries, gooseberries, blackberries, blackcurrants, nectarines and strawberries are definitely all options.

Peach and Raspberry Traybake Cake

  • Servings: 12 small slices, 9 if you are serving for a dessert
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  • 150g self raising flour  – I use 50/50 wholemeal and white. If you don’t have SR flour you can add 2 level teaspoons of baking powder to 140g plain flour
  • pinch of salt
  • 60g butter, from the fridge, cut into small pieces
  • 50g granulated sugar
  • 1 egg, beaten
  • 2 tablespoons of milk
  • 2 peaches peeled, stoned and chopped into bite-size pieces
  • 100g raspberries, prepared and washed


  1. Heat oven to 190C (180C fan), Gas 5.
  2. Line a 18cm square (7 inch square) loose-bottomed cake tin with baking parchment. Grease the tin a bit so that the baking parchment won’t move around when you put the mix in the tin later.
  3. Put the flour and salt in a large bowl and add the butter (in small pieces). Rub the butter into the flour with your fingertips – or you can use a food processor or mixer of course.
  4. Stir in the sugar, then take out 2 tbsps of the flour/butter/sugar mixture and set aside to use later.
  5. Stir the beaten egg and milk into the remaining flour and sugar mixture. It should be the consistency of very thick sponge mix or very wet scone mix!
  6. Spread the mixture into the tin, making the centre slightly indented so that it doesn’t rise too much in the middle when baking.
  7. Sprinkle the fruit over the base mixture, followed by the reserved crumble mix.
  8. Bake in the oven for 20-25 minutes, until the top is light golden and the cake is slightly risen. You can test the middle of the cake with a skewer – if it comes out clean of dough, then the cake is cooked.
  9. Cool in the tin for a few minutes then transfer to a wire rack.
  10. Serve warm with softly whipped cream or crème fraîche, or cold with a cuppa..

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Wild raspberry preserve

Our garden-wall loganberry harvest is a bit unimpressive this year, so I was really delighted that there are wild raspberries growing rather abundantly in our local(ish) woods. Abundant, but  fiddly to pick, because they are fairly small and seem to hide away so successfully under leaves, but at least there are no thorns to contend with. I picked just over half a pound in the few minutes allowed me by the kids, who were scampering off into the distance..

Wild raspberry preserve

Along with some loganberries I’d managed to find, I had about 1/2 kilo of fruit in total and decided to make a little jam. This might seem a bit mad with this quantity of fruit, but the raspberry jam recipe I use is so quick and easy, and the results so utterly delicious, that it’s definitely worth doing.

The recipe I use comes from a book of clippings collected together by my godmother, Kath, who died back in 1994. She left me all her books (she knew me well) & I turn to one or other of her collection very frequently – it’s a lovely reminder of her. The best books in the collection are the ones she put together herself from all sorts of sources – magazine cuttings, WI publications, newspaper columns & passed on by friends. It’s lovely to see her writing there, & it takes my breath away when every so often I come across my late mum’s handwriting on one of the pieces pasted in…

Here’s Auntie Kath’s recipe for raspberry jam – loganberries and blackberries work too (or any combination). Her clipping is annoted with ‘BBC – 1937 – Very Good’:

Raspberry Jam
To each lb (500g) of fresh raspberries measure 1 1/4lb (625g) sugar. Warm sugar in a low oven (Gas 3, 160C) until it is very warm. Whilst the sugar is warming put the raspberries in a suitable pan over a gentle heat. Mash a little with a wooden spoon & when the juice runs add the sugar. Boil very fast for 3 minutes exactly. Pot as usual.

The set of this one varies a bit – sometimes it is quite runny – but I don’t let that bother me! It’s gorgeous on fresh bread, with pancakes, on toast, on our favourite buttermilk breakfast buns, in sponge cakes, spooned over Greek yogurt, licked from the spoon…