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Mary Berry Manor House Cake

Mary Berry Manor House Cake
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Mary Berry’s Manor House Cake is a classic British fruit cake, made with a buttery batter and mixed with dried fruits like sultanas and currants. It has a firm yet soft crumb and is often topped with a light sprinkle of demerara sugar, which creates a lovely crunch on the crust. This cake is simple yet flavorful, making it a favorite for those who enjoy traditional bakes with a twist of fruitiness.

Ingredients

Here’s what you’ll need to make this delicious manor house cake:

  • Self-Raising Flour (1 ¾ cups) – Provides a light texture and rises to the cake.
  • Butter (¾ cup, softened) – Adds richness and moisture.
  • Granulated Sugar (¾ cup) – Sweetens the cake and helps with browning.
  • Eggs (3 large) – Adds structure and richness to the batter.
  • Mixed Dried Fruit (1 ¼ cups) – Traditional sultanas, currants, or raisins add natural sweetness.
  • Milk (2-3 tbsp) – Adds moisture for a soft crumb.
  • Demerara Sugar (2 tbsp) – For sprinkling on top, add a lovely crunch.
  • Vanilla Extract (1 tsp) – Enhances the flavor of the cake.

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy.
  3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  4. Combine Dry Ingredients: Gradually fold in the self-raising flour until just combined, being careful not to overmix.
  5. Add Milk and Dried Fruit: Stir in the milk, 1 tablespoon at a time, to reach a soft consistency. Fold in the mixed dried fruit, ensuring it’s evenly distributed in the batter.
  6. Transfer to the Pan: Pour the batter into the prepared loaf pan and level the top with a spatula. Sprinkle the demerara sugar evenly over the top.
  7. Bake the Cake: Bake for 1 hour or until a toothpick inserted into the center comes out clean. Check at 45 minutes and cover loosely with foil if the top is browning too quickly.
  8. Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack. Once completely cool, slice and serve.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-manor-house-cake/