This classic pound cake is rich, buttery, and packed with sweet raisins, golden raisins, and maraschino cherries. The texture is dense yet moist, and a touch of brandy enhances its deep, warming flavour. Perfect for afternoon tea or as a special treat!
This Pound Cake Recipe Is From Mary Berry’s Baking Bible Cookbook.
Ingredients Needed
- 115g (⅔ cup) maraschino cherries, quartered
- 225g (1 cup) salted butter, softened
- 225g (1 cup + 3 tbsp) light muscovado sugar
- 4 extra-large eggs
- 225g (1¾ cups) all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 225g (1½ cups) raisins
- 225g (1½ cups) golden raisins
- 1 tsp pumpkin pie spice
- 1 tbsp brandy
How To Make Mary Berry Pound Cake
- Preheat the oven: Set the oven to 150°C (300°F). Grease an 8-inch round cake tin and line the bottom with parchment paper.
- Prepare the cherries: Rinse the maraschino cherries in a sieve under running water. Drain well, then pat dry with a paper towel to remove excess moisture.
- Mix the batter: In a large bowl, add all the ingredients and beat together until fully combined.
- Bake the cake: Pour the batter into the prepared tin and level the surface. Bake for 2 to 2¼ hours, covering the top with parchment paper after an hour to prevent over-browning. The cake is done when it is firm to the touch and a skewer inserted into the centre comes out clean.
- Cool the cake: Let it cool in the tin for 30 minutes, then turn it out, remove the parchment paper, and leave to cool completely on a wire rack.
Recipe Tips
- Prevent fruit sinking: Toss the cherries and raisins in a little flour before adding them to the batter to keep them evenly distributed.
- Check for doneness: If the cake is browning too quickly, loosely tent it with foil.
- For extra moisture: Brush the cake with a little extra brandy once cooled for a richer flavour.
How To Store This Pound Cake
Storing at room temperature: Keep in an airtight container for up to 1 week.
Freezing: Wrap the cake tightly in cling film and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition Facts (Per slice, based on 8 servings)
- Calories: 450
- Total Fat: 16.2g
- Saturated Fat: 9.3g
- Cholesterol: 95mg
- Sodium: 248mg
- Potassium: 309mg
- Total Carbohydrate: 68.1g
- Dietary Fibre: 2.5g
- Sugars: 41.8g
- Protein: 6.2g
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