Mary Berry’s Light Fruit Cake Recipe

What is Mary Berry’s Light Fruit Cake Recipe?

Mary Berry’s light fruit cake is a delightful, moist cake packed with a mixture of dried fruits. It is lighter than a traditional dense fruit cake, making it ideal for an everyday treat or a special occasion.

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What Goes Best with Mary Berry’s Light Fruit Cake?

Tea or Coffee: A hot cup of tea or coffee pairs perfectly with the subtle sweetness of the cake.
Whipped Cream: A dollop of lightly sweetened whipped cream enhances the flavor.
Custard: Serve warm slices with custard for a comforting dessert.
Fresh Berries: A handful of fresh berries complements the fruity nature of the cake.
Brandy Butter: For a festive touch, especially during Christmas, serve with a spoonful of brandy butter.

Ingredients for Mary Berry’s Light Fruit Cake

225g (8 oz) butter, softened
225g (8 oz) caster sugar
4 large eggs
225g (8 oz) self-raising flour
225g (8 oz) currants
100g (3 ½ oz) sultanas
50g (2 oz) glacé cherries, chopped
50g (2 oz) mixed peel
2 tablespoons milk
1 teaspoon vanilla extract
Zest of 1 lemon

How to Prepare Mary Berry’s Light Fruit Cake

Instructions

Preheat Oven:
- Preheat the oven to 160°C (320°F) or 140°C (fan). Grease and line a 20cm (8 inch) deep round cake tin.
Cream the Butter and Sugar:
- In a large bowl, beat the butter and sugar together until light and fluffy.
Add the Eggs:
- Gradually add the eggs, one at a time, beating well after each addition.
Mix the Dry Ingredients:
- Fold in the self-raising flour, followed by the dried fruits, cherries, and mixed peel.
Add Milk and Flavoring:
- Stir in the milk, vanilla extract, and lemon zest to create a smooth batter.
Bake the Cake:
- Pour the mixture into the prepared tin and smooth the top. Bake for 1.5 to 2 hours, or until a skewer inserted into the center comes out clean.
Cool:
- Allow the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.

Notes

Fruit Options: You can adjust the fruit based on what you have available. Dried apricots or dates work well as substitutes.
Storage: This cake keeps well for several days if wrapped in foil or stored in an airtight container.
Freezing: The cake freezes beautifully—simply wrap tightly and freeze for up to 3 months.
Optional Spices: For a warm, spiced variation, add 1 teaspoon of mixed spice or cinnamon to the dry ingredients.

How to Serve Mary Berry’s Light Fruit Cake

Plain or With Tea/Coffee: Serve a slice with your favorite hot beverage for an afternoon snack.
With Cream or Custard: Add whipped cream or a dollop of custard for a richer dessert option.
With Fresh Fruit: Pair it with fresh berries for added freshness and texture.

How to Reheat Mary Berry’s Light Fruit Cake

Microwave: For individual slices, reheat in the microwave for 10-15 seconds.
Oven: For the whole cake or larger portions, reheat in a 160°C (320°F) oven for 10-15 minutes to warm through.

How to Store Leftovers of Mary Berry’s Light Fruit Cake

In the Fridge: Store in an airtight container for up to 5 days.
In the Freezer: Wrap in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions Regarding Mary Berry’s Light Fruit Cake

Can I use different types of dried fruits?
- Yes, you can use raisins, dried apricots, or even cranberries.
Can I make this cake ahead of time?
- Yes, the cake can be made a few days in advance and stored in an airtight container.
How do I prevent the fruit from sinking to the bottom?
- Toss the dried fruits in a little flour before folding them into the batter.
Can I use gluten-free flour?
- Yes, substitute with a gluten-free self-raising flour blend.
Can I add nuts to the recipe?
- Absolutely! Chopped almonds or walnuts make great additions.
Can I make this cake in smaller sizes?
- Yes, divide the batter into smaller tins for mini fruit cakes, adjusting the baking time accordingly.
What can I use if I don’t have self-raising flour?
- Use 225g plain flour and add 2 teaspoons of baking powder.
How do I know when the cake is done?
- Insert a skewer into the center—if it comes out clean, the cake is ready.
Can I glaze the cake?
- Yes, a simple apricot glaze adds shine and sweetness.
How can I make the cake more festive?
- Soak the fruits in a little brandy or rum for a boozy touch.