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What is Mary Berry Fruit Cake Recipe?

Mary Berry’s Fruit Cake Recipe is a rich, moist, and flavorful traditional British cake packed with dried fruits, often soaked in alcohol like brandy, making it perfect for special occasions like Christmas or weddings.

What Goes Best with Mary Berry Fruit Cake Recipe?

• Tea or Coffee: A cup of strong tea or coffee pairs well with the rich flavors.
• Brandy or Whiskey: For a more festive touch, serve it with a glass of brandy or whiskey.
• Cheddar Cheese: In some regions, fruit cake is enjoyed with a slice of sharp cheddar cheese.
• Custard or Ice Cream: Serve warm with custard or vanilla ice cream for a dessert twist.

Ingredients

• 225g plain flour
• 225g softened butter
• 225g light brown sugar
• 4 large eggs
• 225g sultanas
• 225g currants
• 225g raisins
• 100g glace cherries, halved
• 100g chopped mixed nuts (optional)
• 1 tsp mixed spice
• 1 tsp cinnamon
• Zest of 1 lemon
• 2 tbsp brandy (optional)

How to Prepare Mary Berry Fruit Cake Recipe

1. Preheat the oven: Preheat to 140°C (284°F) and line a deep 20cm round cake tin with parchment paper.
2. Soak the fruit (optional): Soak the dried fruits in brandy overnight if desired for added richness.
3. Prepare the cake mixture: Cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Mix in dry ingredients: Fold in the flour, spices, dried fruits, and nuts until well combined. Add lemon zest and any remaining brandy.
5. Bake the cake: Pour the mixture into the tin and bake for about 2½ to 3 hours or until a skewer inserted into the center comes out clean.
6. Cool the cake: Let the cake cool in the tin before turning it out onto a wire rack.

Mary Berry Fruit Cake Recipe – Detailed Recipe

Ingredients

Refer to the ingredients list above.

Instructions

1. Preheat the oven and line the cake tin.
2. Cream the butter and sugar, and add the eggs.
3. Fold in the flour, spices, fruits, nuts, and lemon zest.
4. Pour into the tin and bake for 2½ to 3 hours.
5. Let it cool completely before removing from the tin.

Notes

• Feeding the cake: After baking, you can “feed” the cake with more brandy every few days for a richer flavor.
• Alternative fruits: You can add or substitute fruits like dried apricots, figs, or dates for a unique flavor.
• Mature the cake: Fruit cakes are often best when made weeks in advance and stored to mature.

How to Serve Mary Berry Fruit Cake Recipe

• Room temperature: Serve at room temperature for the best flavor and texture.
• Accompaniment: Add a slice of cheddar cheese or clotted cream for a traditional touch.
• As dessert: Warm slices and serve with custard or cream for a more indulgent option.

How to Reheat Mary Berry Fruit Cake Recipe

• Microwave: Reheat individual slices for 10-15 seconds until just warm.
• Oven: Wrap the cake in foil and warm in a low oven at 150°C (300°F) for about 10 minutes.

How to Store Leftovers of Mary Berry Fruit Cake Recipe

• Room temperature: Store the cake in an airtight container for up to 2 weeks.
• Fridge: Store in the fridge for up to a month. Allow it to come to room temperature before serving.
• Freezer: Freeze slices or the whole cake tightly wrapped for up to 3 months. Thaw overnight in the fridge.

Frequently Asked Questions Regarding Mary Berry Fruit Cake Recipe

1. Can I use gluten-free flour in this recipe?
   Yes, you can substitute with gluten-free flour to make it gluten-free.
2. Can I make this cake without alcohol?
   Absolutely, just replace the alcohol with orange juice or tea for a non-alcoholic version.
3. Why is my fruit sinking in the cake?
   Toss the dried fruits in a little flour before adding them to the batter to prevent sinking.
4. Can I bake this cake in advance?
   Yes, fruit cakes can be made weeks in advance and stored to improve their flavor.
5. What can I use instead of mixed spice?
   You can use a combination of cinnamon, nutmeg, and allspice as a substitute for mixed spice.
6. How can I stop the cake from drying out?
   Keep the cake tightly wrapped in parchment and foil, or brush it with a bit of alcohol periodically to retain moisture.
7. How long should I soak the dried fruits?
   Ideally, soak them overnight for the best flavor infusion, but even a few hours will enhance the taste.
8. Can I freeze the fruit cake?
   Yes, fruit cakes freeze very well. Just wrap tightly in foil or plastic wrap

Nutritional Information (per 100g slice)

• Calories: 320 kcal
• Total Fat: 10g
  • Saturated Fat: 3g
• Cholesterol: 50mg
• Sodium: 50mg
• Total Carbohydrates: 54g
  • Dietary Fiber: 2g
  • Sugars: 30g
• Protein: 4g
• Vitamin A: 5% of the Daily Value (DV)
• Vitamin C: 1% of the DV
• Calcium: 3% of the DV
• Iron: 6% of the DV