Description
Mary Berry’s Fruit Cake is a dense, moist cake packed with mixed dried fruits, citrus zest, and a warm blend of spices. This classic cake is often enjoyed during the holidays but is a delicious year-round treat. It has a rich flavor that deepens over time, making it perfect for baking ahead and storing.
Ingredients
For the Fruit Cake
- 225g (1 cup) Unsalted Butter (softened): Adds richness and moisture.
- 225g (1 cup) Light Brown Sugar: Sweetens the cake and gives a deep flavor.
- 4 Large Eggs: Provides structure and moisture.
- 225g (1 3/4 cups) Self-Raising Flour: Helps the cake rise slightly.
- 225g (1 1/2 cups) Currants: Adds a sweet and tangy flavor.
- 225g (1 1/2 cups) Sultanas: Adds sweetness and moisture.
- 100g (3/4 cup) Glace Cherries (halved): Adds color and sweetness.
- 100g (3/4 cup) Mixed Peel: Provides citrus flavor and texture.
- 50g (1/3 cup) Ground Almonds: Adds moisture and a slightly nutty flavor.
- 2 tbsp Black Treacle (molasses): Deepens the flavor and color.
- Zest of 1 Lemon: Adds a fresh, citrusy note.
- Zest of 1 Orange: Adds brightness to the flavor.
- 1 tsp Mixed Spice: Adds warmth and complements the fruits.
For the Glaze (optional)
- 2 tbsp Apricot Jam: For a shiny, sticky finish.
- 1 tbsp Water: To thin the jam.
Instructions
Step 1. Preheat the Oven and Prepare the Pan
Preheat your oven to 150°C (300°F). Grease an 8-inch round cake pan and line it with parchment paper, extending the paper above the rim to prevent over-browning.
Step 2. Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and light brown sugar together until light and fluffy, about 3-5 minutes.
Step 3. Add Eggs Gradually
Add the eggs one at a time, mixing well after each addition to prevent curdling.
Step 4. Add Treacle and Zest
Stir in the black treacle, lemon zest, and orange zest, mixing until fully combined.
Step 5. Combine Dry Ingredients and Fruits
In a separate bowl, combine the self-raising flour, ground almonds, mixed spice, currants, sultanas, glace cherries, and mixed peel. Gently fold this mixture into the wet ingredients until just combined.
Step 6. Pour Batter into the Pan
Spoon the batter into the prepared cake pan, smoothing the top with a spatula.
Step 7. Bake the Fruit Cake
Bake in the preheated oven for 2-2.5 hours, or until a skewer inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with foil.
Step 8. Cool and Glaze (Optional)
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. For a shiny glaze, heat the apricot jam and water together, then brush it over the top of the cake.
Step 9. Store or Serve
Once fully cooled, the cake can be wrapped tightly in parchment paper and foil and stored in an airtight container. This cake keeps well for weeks and tastes even better after a few days.