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.