Mary Berry Fruit Cake

Mary Berry’s Classic Fruit Cake is made with butter, superfine sugar, orange zest, eggs, ground ginger, self-rising flour, mixed dried fruit, and glacé cherries. This traditional fruit cake recipe creates a delicious dessert that takes about 2 hours and 30 minutes to prepare and can serve up to 12 people.

This Fruit Cake Recipe Is From Fast Cakes Cookbook by Mary Berry

Mary Berry Fruit Cake Ingredients:

• 225g / 1 cup butter, softened
• 225g / 1 cup superfine sugar
• Zest of 1 orange, finely grated
• 4 large eggs
• 1 tsp ground ginger
• 225g / 2 cups self-rising flour
• 350g / 2¼ cups mixed dried fruit
• 50g / 2 oz glacé cherries, quartered, rinsed, and dried

How To Make Mary Berry Fruit Cake?

1. Preheat the oven to 160°C (320°F) / Fan 140°C (270°F). Grease and line a deep, 20cm (8 inch) round cake tin with nonstick baking paper.
2. Prepare the batter by placing the butter, sugar, orange zest, eggs, ginger, and flour into a large mixing bowl. Beat together with an electric mixer until the mixture is light, fluffy, and smooth.
3. Add the fruit by folding in the mixed dried fruit and glacé cherries until evenly distributed throughout the batter.
4. Bake the cake by pouring the mixture into the prepared tin, smoothing the top. Bake in the preheated oven for 2 to 2½ hours, or until the center is firm to the touch and a skewer inserted into the middle comes out clean.
5. Cool and store by allowing the cake to cool in the tin, then removing it and peeling off the baking paper. Store in an airtight container for ultimate freshness.

Recipe Tips:

• Use room temperature ingredients: Let the butter and eggs warm up to room temperature before you mix them. This makes the cake batter smoother and gives the cake a better texture.
• Rinse and dry the cherries: Wash the syrup off the cherries and dry them well before adding them. This keeps them from sinking in the cake.
• Don’t overmix the batter: After adding the flour, stop mixing when everything is just combined. Overmixing makes the cake too heavy.
• Check if the cake is done with a skewer: Put a skewer in the middle of the cake. If it comes out clean, the cake is ready.
• Let the cake cool in the tin: Leave the cake in the tin to cool completely so it doesn’t fall apart when you take it out.

What To Serve With Fruit Cake?

This moist and fruity Classic Fruit Cake pairs well with a cup of tea, coffee, or hot chocolate. It also can be served alongside whipped cream, clotted cream, or a slice of sharp cheddar cheese for a delicious dessert.

How To Store Leftovers Fruit Cake?

• Refrigerate: First, let the leftover fruit cake cool to room temperature. Once cooled, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator, where it will stay fresh for up to 1 week.
• Freeze: After the fruit cake has cooled to room temperature, wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. Place it in the freezer for up to 3 months. To thaw, leave it in the refrigerator overnight.

Mary Berry Fruit Cake Nutrition Facts

Serving Size: 1 slice (of 12)

• Calories: 170 kcal
• Total Fat: 7.8 g
• Saturated Fat: 4.6 g
• Cholesterol: 49 mg
• Sodium: 131 mg
• Potassium: 36 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 1 g
• Sugars: 16.8 g
• Protein: 2.2 g

More Mary Berry Recipes:

• Mary Berry Orange Tea Bread
• Mary Berry Lucy’s Strawberry Slices
• Mary Berry’s Apple and Lemon Sandwich Cake
• Mary Berry Salted Caramel Cake
• Mary Berry Lime and Polenta Cake