If you’re looking for a traditional bake that’s both flavorful and light, then the Mary Berry Light Fruit Cake Recipe is your perfect go-to. This delightful cake combines subtle sweetness with a mix of dried fruits, making it an ideal option for afternoon tea, holidays, or even simple family gatherings. The best part? It’s super simple to prepare and loved by all age groups.
Why Choose the Mary Berry Light Fruit Cake Recipe
The Mary Berry Light Fruit Cake Recipe is a favorite for its easy method and balanced flavors. Unlike heavy fruit cakes that are dense and rich, this version offers a lighter bite while still being packed with juicy raisins, currants, and citrus zest. Perfect for those who want a classic treat without going overboard.
Ingredients for Mary Berry Light Fruit Cake Recipe
Here’s what you’ll need to create this light and fruity masterpiece:
| Ingredient | Quantity | Notes |
|---|---|---|
| Self-raising flour | 225g | Sifted for best texture |
| Butter (unsalted) | 175g | Softened to room temperature |
| Caster sugar | 175g | Adds sweetness without heaviness |
| Eggs | 3 | Medium size, free-range preferred |
| Mixed dried fruit | 350g | Currants, sultanas, raisins, cherries |
| Lemon zest | 1 tsp | Adds fresh citrus aroma |
| Milk | 2 tbsp | To adjust consistency if needed |
Instructions: Step-by-Step Guide
Step 1: Preheat and Prepare
Preheat your oven to 160°C (140°C fan). Line a 7-inch round cake tin with baking parchment.
Step 2: Cream Butter and Sugar
In a large bowl, beat the butter and caster sugar together until pale and fluffy.
Step 3: Add Eggs
Add eggs one at a time, mixing well after each addition to avoid curdling.
Step 4: Fold in Flour and Zest
Gently fold in the self-raising flour and lemon zest. Be careful not to overmix.
Step 5: Add Dried Fruits
Mix in the dried fruit, making sure it’s evenly distributed.
Step 6: Add Milk if Needed
If the batter feels too thick, add a tablespoon or two of milk to loosen it.
Step 7: Bake
Pour the mixture into the prepared tin and smooth the top. Bake for 1 hour to 1 hour 15 minutes or until a skewer comes out clean.
Step 8: Cool and Serve
Let the cake cool in the tin for 10 minutes before transferring it to a wire rack.
Top Tips for a Perfect Mary Berry Light Fruit Cake
- Soak the dried fruits in orange juice or tea overnight for extra moisture.
- Use high-quality butter for a richer flavor.
- Don’t skip the lemon zest—it adds a refreshing twist.
- Wrap the cake in foil and store in an airtight container for up to a week.
Common Variations to Try
Nutty Delight
Add a handful of chopped almonds or walnuts for a crunchy texture.
Spiced Up
Mix in a teaspoon of mixed spice or cinnamon for a warm, cozy flavor.
Gluten-Free Version
Use gluten-free self-raising flour and ensure other ingredients are gluten-free.
Pairing Ideas for Light Fruit Cake
| Beverage | Why It Works |
| English Breakfast Tea | Classic and subtle to balance fruitiness |
| Black Coffee | Cuts through the sweetness |
| Fresh Lemonade | Adds a citrusy zing |
| Mulled Wine | Festive pairing for holiday seasons |
Presentation Ideas
Simple Elegance
Dust with icing sugar and serve with fresh mint.
Fruity Finish
Top with candied orange or lemon slices.
Festive Touch
Wrap the cake in parchment and tie with a ribbon for a gift-ready look.
Storage and Shelf Life
| Storage Method | Duration |
| Airtight Container | Up to 7 days |
| Refrigerated | 10 days |
| Frozen | Up to 3 months |
Healthier Alternatives
- Replace butter with olive oil or yogurt.
- Use whole wheat flour for added fiber.
- Reduce sugar and use honey or maple syrup.
- Add chopped apples or carrots for natural sweetness.
External Link for More Inspiration
If you’re looking for more classic baking ideas, check out BBC Good Food’s Fruit Cake Recipes for a wider selection that complements the Mary Berry Light Fruit Cake Recipe.
FAQs about Mary Berry Light Fruit Cake Recipe
Can I make this cake ahead of time?
Yes, it stores well for up to a week and tastes even better the next day.
Is it suitable for vegetarians?
Absolutely. Just ensure all ingredients, like butter and eggs, are sourced accordingly.
Can I freeze this cake?
Yes, wrap it well and freeze for up to 3 months. Thaw before serving.
Can I use fresh fruits instead of dried?
Fresh fruits add moisture and may affect texture, so it’s not recommended.
Do I need to ice this cake?
Not necessary. This cake shines with its simplicity, but a light glaze or dusting of sugar is fine.
