Preheat the oven to 350°F (175°C). Grease and flour a cake pan.

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

In a separate bowl, combine the flour, baking powder, and milk. Gradually add to the butter mixture, mixing until just combined.

Fold in the mixed summer fruits.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a saucepan, combine the red wine, orange juice, sugar, and cinnamon.

Bring to a simmer over medium heat, stirring until the sugar dissolves.

Let it simmer for about 10 minutes until slightly thickened. Remove from heat and let cool.

Once the cake is cooled, drizzle the sangria glaze over the top.

Top with whipped cream and garnish with fresh fruit.

Slice and serve chilled.