Mary Berry’s Farmhouse Fruit Cake is a classic British dessert that’s rich, moist, and full of delicious dried fruits. Perfect for family gatherings, afternoon tea, or special occasions, this cake has a soft crumb with a dense fruit filling and a lovely hint of spice. It’s simple to make and keeps well, making it a fantastic treat to bake in advance.
What Is Mary Berry’s Farmhouse Fruit Cake?
Mary Berry’s Farmhouse Fruit Cake is a traditional fruit cake packed with mixed dried fruits, which soak in flavor as the cake bakes. The batter is spiced with hints of cinnamon, making each bite warm and comforting. This recipe is versatile and can be customized with your favorite dried fruits, nuts, or even a splash of brandy for an extra depth of flavor.
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Why You’ll Love This Recipe
- Packed with Flavor: The dried fruits add natural sweetness and rich flavor.
- Easy to Make: Simple ingredients and easy steps make this recipe accessible for any skill level.
- Perfect for Any Occasion: Ideal for holidays, gatherings, or afternoon tea.
- Keeps Well: This cake stays moist for days, making it perfect for baking in advance.
- Customizable: Add your favorite nuts, spices, or even a dash of brandy.
Ingredients Needed to Make Mary Berry’s Farmhouse Fruit Cake
For the Cake
- 225g self-raising flour – Provides structure to the cake.
- 100g softened butter – Adds richness and moisture.
- 225g mixed dried fruit (raisins, sultanas, currants) – The heart of the cake, providing texture and sweetness.
- 100g caster sugar – Sweetens the cake.
- 2 large eggs – Helps bind the ingredients.
- 1 tsp ground cinnamon – Adds a warm, spiced flavor.
- 100ml milk – Keeps the cake moist and soft.
Optional Additions
- 50g chopped nuts (e.g., walnuts or almonds) – For added texture.
- 1 tbsp brandy or rum – Adds depth and a festive note to the flavor.
Equipment Needed
- Mixing bowls – For combining ingredients.
- Electric mixer or whisk – To cream the butter and sugar.
- 20cm (8-inch) round cake tin – Ideal size for this cake.
- Spatula – For folding in ingredients and spreading the batter.
- Parchment paper – To line the cake tin for easy removal.
Instructions to Make Mary Berry’s Farmhouse Fruit Cake
Step 1: Preheat the Oven and Prepare the Tin
Preheat your oven to 160°C (140°C fan) or 320°F. Grease a 20cm round cake tin and line it with parchment paper.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy, using an electric mixer or whisk. This will take about 3-4 minutes.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition. This helps to keep the batter smooth and well incorporated-..
Step 4: Add the Flour and Cinnamon
Sift the self-raising flour and ground cinnamon into the bowl. Gently fold these dry ingredients into the wet mixture until just combined.
Step 5: Add the Milk and Dried Fruit
Add the milk to the batter, mixing gently to combine. Then, fold in the mixed dried fruits and, if using, chopped nuts and brandy. Ensure the fruits are evenly distributed throughout the batter.
Step 6: Pour into the Tin and Smooth the Top
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Step 7: Bake the Cake
Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the center comes out clean. The top should be golden brown, and the cake should feel springy to the touch.
Step 8: Cool the Cake
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
Step 9: Serve and Enjoy
Once the cake has cooled, it’s ready to be sliced and enjoyed. It’s delicious on its own or with a light dusting of icing sugar for presentation.
What Goes Well with Mary Berry’s Farmhouse Fruit Cake
- Clotted Cream or Butter: Adds a creamy, rich contrast to the fruity flavor.
- Cup of Tea: A classic British pairing, perfect for an afternoon treat.
- Whipped Cream: Light and airy, balances the dense texture of the cake.
- Cheese: Sharp cheese, like cheddar, is a traditional complement to fruit cake.
- Brandy or Whiskey: Adds a festive touch for special occasions.
Expert Tips for the Best Farmhouse Fruit Cake
- Use Fresh Dried Fruit: Ensure your dried fruit is fresh and soft for the best texture.
- Don’t Overmix the Batter: Mix just until combined to keep the cake light and tender.
- Let the Cake Cool Completely: Cooling fully helps the flavors develop.
- Store Properly: Keep the cake covered to maintain its moisture.
- Add Brandy for Extra Flavor: A splash of brandy or rum adds depth, especially if making the cake for a holiday.
Easy Variations of Mary Berry’s Farmhouse Fruit Cake
- Glazed Top: Brush the top with a little apricot jam for a glossy finish.
- Spiced Fruit Cake: Add a pinch of nutmeg or ginger for extra warmth.
- Orange Zest: Add a bit of orange zest to the batter for a citrusy touch.
- Mixed Nut Topping: Sprinkle chopped nuts on top before baking for added texture.
- Apple and Fruit Cake: Add grated apple to the batter for extra moisture.
Best Practices to Store Mary Berry’s Farmhouse Fruit Cake
- Room Temperature: Store in an airtight container at room temperature for up to 5 days.
- Refrigerate for Longer Storage: Keeps well in the refrigerator for up to a week. Bring to room temperature before serving.
- Freeze for Future Enjoyment: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
How Can I Make Mary Berry’s Farmhouse Fruit Cake Healthier?
- Reduce Sugar: Use a bit less sugar or replace it with a natural sweetener.
- Use Whole Wheat Flour: Substitute half of the self-raising flour with whole wheat flour for added fiber.
- Add More Fruit: Add a grated apple for natural sweetness and moisture.
- Limit the Butter: Replace some of the butter with Greek yogurt for a lighter option.
Nutrition Value (Per Serving)
- Calories: 280 kcal
- Fat: 11g
- Carbohydrates: 42g
- Protein: 4g
- Fiber: 2g
FAQs
How Do I Keep My Farmhouse Fruit Cake Moist?
To keep the farmhouse fruit cake moist, avoid overbaking it, as this can dry out the cake. Using fresh, soft dried fruits adds moisture, and you can also brush the cake with a bit of brandy or fruit juice after baking. Storing the cake in an airtight container helps retain moisture as well.
Can I Make Mary Berry’s Farmhouse Fruit Cake Ahead of Time?
Yes, farmhouse fruit cake is perfect for making ahead. The flavors develop and improve over a couple of days, so you can bake it up to 2-3 days in advance. Store it in an airtight container at room temperature until ready to serve.
Can I Freeze Farmhouse Fruit Cake?
Yes, farmhouse fruit cake freezes well. Wrap the cooled cake or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months and thaw at room temperature before serving.
What Can I Use Instead of Brandy in Fruit Cake?
If you prefer not to use brandy, you can substitute it with apple juice, orange juice, or even strong tea. These alternatives add flavor and moisture without alcohol, making them suitable for all ages.
Final Words
Mary Berry’s Farmhouse Fruit Cake is a delightful, classic dessert that brings warmth and flavor to any table. Packed with dried fruits and a hint of cinnamon, this cake is perfect for enjoying with a cup of tea or as a sweet treat for family gatherings. Enjoy it plain, or add your own twists to make this cake uniquely yours!
More By British Baking Recipes
- Jamie Oliver Hummingbird Cake
- Jamie Oliver Polenta Lemon Cake
- Jamie Oliver Lemon Yogurt Cake
- Mary Berry Chocolate Truffle Cake
Mary Berry Farmhouse Fruit Cake
- Prep Time: 15
- Cook Time: 75
- Total Time: 1 hour 30 minutes
- Yield: 10 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Farmhouse Fruit Cake is a traditional fruit cake packed with mixed dried fruits, which soak in flavor as the cake bakes. The batter is spiced with hints of cinnamon, making each bite warm and comforting. This recipe is versatile and can be customized with your favorite dried fruits, nuts, or even a splash of brandy for an extra depth of flavor.
Ingredients
For the Cake
- 225g self-raising flour – Provides structure to the cake.
- 100g softened butter – Adds richness and moisture.
- 225g mixed dried fruit (raisins, sultanas, currants) – The heart of the cake, providing texture and sweetness.
- 100g caster sugar – Sweetens the cake.
- 2 large eggs – Helps bind the ingredients.
- 1 tsp ground cinnamon – Adds a warm, spiced flavor.
- 100ml milk – Keeps the cake moist and soft.
Optional Additions
- 50g chopped nuts (e.g., walnuts or almonds) – For added texture.
- 1 tbsp brandy or rum – Adds depth and a festive note to the flavor.
Instructions
Step 1: Preheat the Oven and Prepare the Tin
Preheat your oven to 160°C (140°C fan) or 320°F. Grease a 20cm round cake tin and line it with parchment paper.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy, using an electric mixer or whisk. This will take about 3-4 minutes.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition. This helps to keep the batter smooth and well incorporated.
Step 4: Add the Flour and Cinnamon
Sift the self-raising flour and ground cinnamon into the bowl. Gently fold these dry ingredients into the wet mixture until just combined.
Step 5: Add the Milk and Dried Fruit
Add the milk to the batter, mixing gently to combine. Then, fold in the mixed dried fruits and, if using, chopped nuts and brandy. Ensure the fruits are evenly distributed throughout the batter.
Step 6: Pour into the Tin and Smooth the Top
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Step 7: Bake the Cake
Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the center comes out clean. The top should be golden brown, and the cake should feel springy to the touch.
Step 8: Cool the Cake
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
Step 9: Serve and Enjoy
Once the cake has cooled, it’s ready to be sliced and enjoyed. It’s delicious on its own or with a light dusting of icing sugar for presentation.
