HOT, HEADY TINNED FRUIT SPONGE: easy, satisfying Thursday night special

A simple cake with surprise fruity layer for the busy cook 

1st published 2017

Easy Peach Sponge, simple, quick and delightfully satisfying.
'Totally scrummy...not too sweet' 'Impressed; a proper pudding.' Tasters

67goingon50 likes to call this a Thursday night special because most households need a lift so they can get through Friday to the weekend.  

But in truth, it's a good dish whenever the household needs a treat.

67 learned to make this Surprise Fruit Sponge in catering units at busy army bases where many delicious dishes, including 2 or 3 desserts, had to be provided at one sitting.  This sponge was fast and easy and yet one of the most popular; it went like a flash.  

The classic sponge* was usually made from scratch but occasionally with packaged cake mix.  If you're under pressure and opting for the cake mix route, make it a brand you trust, low in preservatives. 

To make the dessert a little healthier, 67 replaced some flour in the sponge with wholemeal for fibre; to reduce sugar, tinned fruit in juice, not syrup, is recommended.    

The sponge absorbs the fruit juice as it bakes and the fruit gets hot and heady.  

Tinned peaches were the most popular (and frugal) layer; fruit cocktail was a close second.    

Serve warm.  It's lovely with a light dusting of icing sugar or topped with custard, ice cream or cream. 

Not a sophisticated dessert then but quick, satisfying and rewarding when brought to table.  

Cost: £3.ish (2022)
Feeds: 4-5

Ingred:
   1x400gm tin peaches or fruit cocktail in juice (or pears, cherries?)

 Sponge:
     95gm/3oz white self raising flour
     20.3gm/1oz brown self raising brown 
     1 tsp baking powder

     115gm/4oz soft butter
     115gm/4oz sugar, golden caster for pref
     2 large eggs
     1 tsp vanilla extract 

Method:

1. Preheat oven to 170c/350/gas3
2. Generously butter a 7x10.5inch/18x26cm rectangular pan or equiv; add a generous tablespoon flour; turn pan to coat all sides; get rid of excess flour
3. Sift dry ingred into large bowl; stir in bran left behind 
4. Add all the other ingredients
5. Beat1-2 mins with electric beaters or stand-alone mixer until batter is smooth and creamy
6. Pour fruit with juice into the pan; level it out with a spatula
7. Gently pour the batter over the fruit; level with a spatula
8. Bake in the centre of the oven 30-45mins until golden brown; press lightly with a finger - the cake should spring back 
9. Best served warm with a light dusting of icing sugar, or custard, ice cream or cream

Comments:

'Totally scrummy...light fluffy sponge, not too sweet, with just the right amount of fruit.' Wonder Woman Office organiser
'Very impressed; it's a proper pudding!' Underground driver
'Light and lovely.' Political Agent

Tips:

• another great combination is tinned pineapple with a handful of glace cherries and/or a sprinkling of dried unsweetened coconut

 *Sponge adapted from Delia Smith

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.