A loaf cake with blood orange slices on top

Fruity cake recipes

Amalfi lemon drizzle cake

Amalfi lemons from Italy have an intense aroma and flavour that makes this cake even better, but you can use regular ones, which are are harvested from January onwards, too. Dress it up even further with some tart candied peel.

Lemon loaf with candied orange peel on a white rectangular serving plate

Orange and Aperol drizzle cake

Oranges start coming into season in the colder months, giving winter bakes a much-needed sunny hit. This pretty drizzle cake with Aperol does just the trick, perfect for feeding guests at a grown-up afternoon tea.

Cherry cake

A great way of using up any ingredients at the back of your storecupboard, this fruity cherry cake is ideal for a rainy weekend baking project.

More like this

Cherry loaf cake on a board with the end sliced off

Grapefruit drizzle cake

A moreish, sugary crust gives a wonderful texture in this seasonal spin on lemon drizzle.

A golden loaf cake drizzled with a grapefruit icing

Pear and chocolate puddings

Pears are the perfect fruit for a spot of February baking. We love these individual little pots of chocolate sponge and pear. Any pears will work, but some of our favourites are Conference, Red Williams, Comice or Concorde. Make sure you use the fruit at the optimum stage of ripeness as they vary on flavour and texture.

Blood orange loaf cake

Blood oranges, celebrated for their ruby red flesh and juice, are only in season for a short time (between January and March), as they need huge temperature shifts in order to grow well – hot in the day and then down to below freezing at night. Check out more of our blood orange recipes.

Rhubarb and custard cake

April is often the month (weather depending) when the rhubarb that is available in the shops changes from that grown indoors to outdoor-grown, which can vary in colour, texture and flavour. Capture its sharp and sweet flavours in cake form with this delicious rhubarb and custard sponge. Soured cream keeps this bake moist, and the crumble topping is a great contrast to rhubarb.

A rhubarb cake with one slice taken out of it

Strawberry cupcakes

Strawberries at their best in June. Make the most of them with a batch of these dainty cupcakes which stay beautifully moist thanks to the chopped up strawberries folded into the sponge. Find plenty of strawberry recipes here.

Cupcakes topped with frosting and sliced strawberries

Strawberry and pistachio cake

This lovely summer pistachio cake with strawberry icing is worth the extra effort. When strawberries smell good, they should be at optimum ripeness and have flavour – perfect for this cake.

Traybake sponge topped with strawberries and pistachios

Orange drizzle cake

This is a great fruit cake for those who don’t like fruit cake. The orange displays itself subtly and sweetly and is nicely tempered when served with a dollop of Greek yogurt or crème fraiche.

Blueberry muffins

The blueberry season begins in June, giving you the perfect excuse to bake these super moist breakfast muffins. A few little tweaks like using flaxseed and yogurt bring these in under 200 calories.

Cardamom and raspberry Swedish buns

The raspberry season starts in June and lasts until October. Make the most of tart, juicy raspberries in these filled buns, inspired by classic Scandinavian baking. Made with a brioche-style dough and filled with raspberries, the family will love them.