We love to eat this cake while still warm with yoghurt or whipped cream. To make the top sparkle, brush with warm, melted jam or quince jelly once out of the cake pan.
125g butter, softened
1 cup caster sugar
1 tsp vanilla extract
1 1⁄2 cups plain flour
3 1⁄2 tsp baking powder
1 tsp ground cinnamon or mixed spice
1 cup thickly sliced strawberries
1⁄2 cup blackcurrants (we used frozen blackcurrants)
1 tbsp icing sugar
Preheat the oven to 160°C. Prepare a Fat Daddio’s Round 2” (5cm) Deep, 20cm Cake Pan by brushing with Wilton Cake Release or greasing with butter and dusting with castor sugar. Beat together the butter and sugar until light and fluffy. Beat in the vanilla extract. Add the eggs, one at a time, beating well between each addition.
Sift the flour, baking powder and spice together, then sift over the butter mixture and fold in. Spoon into the prepared cake pan and smooth the top. Scatter over the fruit, then sprinkle over the icing sugar.
Put into the oven and bake for 45 minutes or up to an hour. Insert a skewer into the centre of the cake, it should come out clean. Remove from the oven and leave for about 10 minutes before turning out onto a wire rack.
This cake is best eaten on the day it is made.