The Mary Berry Fruit Cake Loaf is a classic British tea loaf, packed with a mix of dried fruits, and delicately spiced for a rich, comforting flavor. It’s a simple yet delicious cake that’s perfect for enjoying with a cup of tea. The fruit cake loaf is moist, flavorful, and ideal for making in advance as it tastes even better after a few days, making it a perfect treat for gatherings or as an afternoon snack.
What is Mary Berry Fruit Cake Loaf?
Mary Berry’s Fruit Cake Loaf is a traditional fruit cake made with a mixture of dried fruits, such as raisins, currants, and sultanas, baked into a soft, moist loaf. The cake is lightly spiced and has a lovely sweetness from the fruits. This loaf is easy to make and can be enjoyed on its own or with butter for extra indulgence. It’s also ideal for special occasions or as a festive treat.
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Why You Should Try This Recipe
- Moist and Flavorful: Packed with dried fruits, this loaf stays moist and gets more flavorful with time.
- Perfect for Tea Time: A slice of this loaf pairs wonderfully with a cup of tea or coffee.
- Simple Ingredients: Uses pantry staples and easy-to-find ingredients.
- Make Ahead: This cake tastes even better after a couple of days, making it perfect for planning ahead.
- Versatile: Enjoy it plain, with butter, or even with a spread of jam.
Ingredients Needed to Make Mary Berry Fruit Cake Loaf
- Self-raising flour (225g): The base of the cake, provides structure and lift.
- Butter (175g, softened): Adds richness and moisture to the cake.
- Light brown sugar (175g): Sweetens the cake and complements the flavor of the dried fruit.
- Mixed dried fruit (350g): A combination of raisins, currants, and sultanas for a rich, fruity texture.
- Eggs (3 large): Binds the ingredients and gives the cake structure.
- Milk (4 tablespoons): Adds moisture to the batter.
- Mixed spice (1 teaspoon): Adds warmth and enhances the flavor of the fruit.
- Grated zest of 1 lemon: Adds a hint of citrus flavor for balance.
- Baking paper: For lining the loaf tin.
Equipment
- Mixing bowls: For preparing the cake batter.
- Electric mixer: To cream the butter and sugar.
- Spatula: For folding in the ingredients.
- Loaf tin (900g/2lb): For baking the fruit cake.
- Parchment paper: To line the loaf tin for easy removal.
Instructions to Make Mary Berry Fruit Cake Loaf
Step 1: Preheat the Oven
- Preheat your oven to 160°C (140°C fan) or 325°F. Grease and line a 900g (2lb) loaf tin with parchment paper.
Step 2: Prepare the Dried Fruits
- Measure out your mixed dried fruit (raisins, currants, and sultanas) and set them aside. You can also soak the dried fruit in a little warm water or tea for about 30 minutes to plump them up (optional). Drain the fruit if soaked.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, cream together the softened butter and light brown sugar using an electric mixer until light and fluffy. This should take about 3-4 minutes.
Step 4: Add the Eggs
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Step 5: Mix the Dry Ingredients
- In a separate bowl, sift the self-raising flour and mix spice. Gradually fold the dry ingredients into the creamed butter and sugar mixture.
Step 6: Add the Milk and Fruit
- Stir in the milk, mixed dried fruit, and lemon zest, mixing gently until everything is evenly distributed.
Step 7: Transfer to the Loaf Tin
- Spoon the batter into the prepared loaf tin, smoothing the top with a spatula.
Step 8: Bake the Cake
- Place the loaf tin in the preheated oven and bake for 1 hour and 15 minutes, or until a skewer inserted into the center of the loaf comes out clean.
Step 9: Cool the Cake
- Once baked, remove the loaf from the oven and let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Step 10: Serve
- Once fully cooled, slice and serve the fruit cake loaf on its own or with butter.
What Goes Well With Mary Berry Fruit Cake Loaf
- Butter: Spread with butter for an extra indulgent treat.
- Jam or Marmalade: A fruity spread enhances the flavor of the cake.
- Whipped Cream: Serve with a dollop of whipped cream for a luxurious touch.
- Cheddar Cheese: For a traditional pairing, serve with a slice of sharp cheddar cheese.
- Cup of Tea: The perfect companion for this loaf is a hot cup of tea or coffee.
Expert Tips for Making the Best Mary Berry Fruit Cake Loaf
- Soak the Fruit: Soaking the dried fruit in tea or warm water for 30 minutes can help keep the cake extra moist.
- Use Room Temperature Ingredients: Ensure that the butter and eggs are at room temperature to help the batter mix smoothly.
- Don’t Overmix the Batter: Once the dry ingredients are added, mix just until combined to avoid overworking the batter.
- Check for Doneness: Use a skewer to test the center of the cake. If it comes out clean, the cake is ready.
Easy Variations of Mary Berry Fruit Cake Loaf
- Nutty Fruit Loaf: Add chopped walnuts or almonds for extra texture and flavor.
- Spiced Fruit Cake: Increase the amount of mixed spice or add ground cinnamon or nutmeg for a more spiced flavor.
- Chocolate Chip Version: Stir in a handful of chocolate chips for a more indulgent version.
- Gluten-Free Option: Use a gluten-free self-raising flour blend to make the cake suitable for those with gluten intolerance.
- Alcohol-Soaked Fruit: For a richer flavor, soak the dried fruit in rum or brandy instead of tea.
Best Practices to Store Mary Berry Fruit Cake Loaf
- Room Temperature: Store the fruit cake loaf in an airtight container at room temperature for up to 4 days.
- Refrigerate for Longer Storage: If you want to keep it fresh longer, refrigerate the loaf, where it will last for up to a week. Bring to room temperature before serving.
- Freeze for Later: Wrap the cooled fruit cake loaf tightly in cling film and aluminum foil and freeze for up to 3 months. Thaw at room temperature before serving.
Best Practices to Reheat Mary Berry Fruit Cake Loaf
- Room Temperature: This loaf is best enjoyed at room temperature, but you can warm individual slices slightly in a toaster or oven at 150°C (300°F) for a few minutes.
- Microwave: Reheat individual slices in the microwave on medium power for 15-20 seconds for a warm treat.
How Can I Make Mary Berry Fruit Cake Loaf Healthier?
- Reduce the Sugar: Cut back on the sugar by 50g for a less sweet version.
- Use Whole Wheat Flour: Substitute half of the self-raising flour with whole wheat flour for added fiber.
- Add Seeds: Stir in chia or flax seeds for an extra boost of nutrients.
- Lower the Butter: Use a lighter butter or plant-based alternative to reduce the fat content.
Nutrition Value (per serving):
- Calories: 280 kcal
- Protein: 4g
- Carbohydrates: 48g
- Fat: 8g
- Fiber: 3g
- Sugar: 25g
FAQs
How do you keep fruit cake moist when baking?
To keep the fruit cake moist while baking, soak the dried fruit in tea, juice, or alcohol before adding it to the batter. This helps the fruit retain moisture during baking. Additionally, avoid overbaking the cake by monitoring it closely and removing it from the oven as soon as a skewer comes out clean.
Why is my fruit cake soggy?
A fruit cake can turn soggy if there is too much liquid in the batter or if it hasn’t been baked long enough. Ensure that you measure the liquids accurately and bake the cake until a skewer inserted in the center comes out clean. Cooling the cake in the tin for too long can also trap moisture, leading to a soggy texture.
What do you put between fruit cake layers?
Between fruit cake layers, you can spread a layer of marzipan or almond paste, which helps seal the cake and adds flavor. For a more decadent option, you can use buttercream, cream cheese frosting, or a thin layer of jam.
Why is my fruit loaf dry?
A fruit loaf can become dry if it is overbaked or if there isn’t enough moisture in the batter. To prevent dryness, ensure you soak the dried fruit properly, use the correct amount of liquid in the recipe, and bake the loaf just until a skewer comes out clean.
How do you prevent fruit from sinking in a fruit cake loaf?
To prevent the fruit from sinking, toss the dried fruit in a little flour before adding it to the batter. This helps suspend the fruit throughout the cake, ensuring even distribution during baking.
Can I freeze Mary Berry Fruit Cake Loaf?
Yes, you can freeze Mary Berry Fruit Cake Loaf. Once the loaf has cooled completely, wrap it tightly in cling film and aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.
How long does fruit cake loaf last?
Fruit cake loaf can last for up to 4 days when stored in an airtight container at room temperature. If refrigerated, it will stay fresh for up to a week.
What makes fruit cake moist?
Soaking the dried fruits in tea or warm water before adding them to the batter helps keep the fruit cake moist. Using butter and milk in the recipe also contributes to the moist texture of the cake.
Final Words
The Mary Berry Fruit Cake Loaf is a delightful and flavorful treat, perfect for any occasion. With its mix of dried fruits and a hint of warm spice, this loaf is not only simple to make but also ideal for sharing with family and friends.
More By British Baking Recipes
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Mary Berry Fruit Cake Loaf Recipe
- Prep Time: 15
- Cook Time: 75
- Total Time: 1 hour 30 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Fruit Cake Loaf is a traditional fruit cake made with a mixture of dried fruits, such as raisins, currants, and sultanas, baked into a soft, moist loaf. The cake is lightly spiced and has a lovely sweetness from the fruits. This loaf is easy to make and can be enjoyed on its own or with butter for extra indulgence. It’s also ideal for special occasions or as a festive treat.
Ingredients
- Self-raising flour (225g): The base of the cake, provides structure and lift.
- Butter (175g, softened): Adds richness and moisture to the cake.
- Light brown sugar (175g): Sweetens the cake and complements the flavor of the dried fruit.
- Mixed dried fruit (350g): A combination of raisins, currants, and sultanas for a rich, fruity texture.
- Eggs (3 large): Binds the ingredients and gives the cake structure.
- Milk (4 tablespoons): Adds moisture to the batter.
- Mixed spice (1 teaspoon): Adds warmth and enhances the flavor of the fruit.
- Grated zest of 1 lemon: Adds a hint of citrus flavor for balance.
- Baking paper: For lining the loaf tin.
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 160°C (140°C fan) or 325°F. Grease and line a 900g (2lb) loaf tin with parchment paper.
Step 2: Prepare the Dried Fruits
- Measure out your mixed dried fruit (raisins, currants, and sultanas) and set them aside. You can also soak the dried fruit in a little warm water or tea for about 30 minutes to plump them up (optional). Drain the fruit if soaked.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, cream together the softened butter and light brown sugar using an electric mixer until light and fluffy. This should take about 3-4 minutes.
Step 4: Add the Eggs
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Step 5: Mix the Dry Ingredients
- In a separate bowl, sift the self-raising flour and mix spice together. Gradually fold the dry ingredients into the creamed butter and sugar mixture.
Step 6: Add the Milk and Fruit
- Stir in the milk, mixed dried fruit, and lemon zest, mixing gently until everything is evenly distributed.
Step 7: Transfer to the Loaf Tin
- Spoon the batter into the prepared loaf tin, smoothing the top with a spatula.
Step 8: Bake the Cake
- Place the loaf tin in the preheated oven and bake for 1 hour and 15 minutes, or until a skewer inserted into the center of the loaf comes out clean.
Step 9: Cool the Cake
- Once baked, remove the loaf from the oven and let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Step 10: Serve
- Once fully cooled, slice and serve the fruit cake loaf on its own or with butter.
