This recipe is a great use of frozen fruit. We used a berry medley in our version. But you could use any combination you like. We recommend letting the thawed fruit drain in a strainer for a few minutes before putting them into the cake batter. The recipe is here. 
Preheat your oven to 400 F with the rack in the middle position. Make sure you remove the half stick of butter a couple hours before to let it soften. Like all baked goods, start with the dry ingredients, mixing together flour, baking powder, baking soda and salt. In a large mixing bowl, use an electric hand mixer to cream the butter into the sugar. Remember that in baking sugar acts as a liquid. Beat until pale and fluffy. Add in the vanilla and the egg and mix until fully incorporated.
Then, with the mixer on low, add a third of the dry ingredients and a third of the buttermilk. Continue alternating until it is just combined. Don’t overmix it or the cake won’t be nice and fluffy. Pour into a greased and floured cake pan and bake for about an half hour until it is golden brown and a toothpick comes out clean from the middle.
Now comes the tricky part. If the cake is not cooled correctly, it will fall apart. It will still taste good, but it will be in little pieces. Let the cake cool in the pan for about 10 minutes. Then turn it out onto a wire rack to cool the rest of the way. The cake will be upside down at this point. After 15 or 20 minutes, turn it over onto a plate. You’re ready to cut and serve.
