Cake with “Sour” Fruits 2

  • This is the second fruit recipe I have been given from my Polish friend in Leeds.
  • It is quite unusual and contains a large proportion of fruit to cake.
  • It works best with sour fruits such as –
  • Bilberries (Whinberries)
  • Cooking apples
  • Plums – not too ripe
  • Rhubarb
  • Sour cherries
  • *
  • I have tried it out with Bramley apples from the garden as rhubarb is not yet in season. (This will be my next trial).
  • Some potato flour is used and the recipe says you can use budyń –– Polish custard powder.
  • The second time I tried it out using English custard powder.
  • I used 180g of granulated sugar, which was enough for the apples.


  • 1kg of fruit
  • *
  • 180g – 220g granulated sugar – depends on how sour the fruit is.
  • 3 eggs
  • 170g plain flour
  • 1½ teaspoons baking powder
  • 90g potato flour 
  • 125g butter
  • 2 tablespoons of sunflower oil
  • *
  • 1 – 2 teaspoons of mixed spice or cinnamon or 5-6 drops of vanilla essence
  • *
  • Butter or oil &  bułka tarta – dried breadcrumbs
  • *
  • Icing sugar to dust


  • Grease a 32 x 22 baking tin and cover thinly with breadcrumbs.
  • Pre-heat the oven to GM 4 – 180°C.
  • Melt the butter in a small saucepan and leave to cool.
  • *
  • Prepare the fruit – for apples these were peeled and cored and chopped into small pieces.
  • Mix the spices with the fruit.
  • *
  • Mix the plain flour, baking powder and potato flour together .
  • In a large bowl whisk the eggs with the sugar (180g for apples).
  • Mix in the flour mixture
  • Add the cooled butter and mix well.
  • Add the sunflower oil and mix well.
  • *
  • Add the fruit and mix so that the fruit is coated with the batter.
  • Put the cake mixture into the prepared tin and smooth it down and into the sides.
  • *
  • Bake for 45 -50 minutes.
  • Leave to cool in the tin.
  • Dust with icing sugar.
  • *
  • It is hard to take out whole from the tin – easier to cut squares or rectangles in the tin and take these out individually to serve. 
  • Royal Grafton – Woodside tea plate
  • *
  • Option 

  • The recipe says you can use budyń– Polish custard powder  instead of  potato flour.
  •  I did not have any budyń but  tried it out the second time using English custard powder it worked well.
  • See photo below served on Royal Doulton – Carnation.


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I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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