Mary Berry Pineapple Fruit Cake Recipe

The Mary Berry Pineapple Fruit Cake is a deliciously moist and flavorful cake, perfect for any occasion. Combining the sweetness of pineapple with the richness of dried fruits, this cake offers a delightful twist on the traditional fruit cake. The pineapple not only adds a tropical flavor but also keeps the cake moist for days. This is a perfect cake for holidays or special occasions, and it’s simple enough for everyday baking as well.

Mary Berry Pineapple Fruit Cake

Mary Berry’s Pineapple Fruit Cake is a classic fruit cake with a tropical twist, using canned pineapple alongside the traditional dried fruits. The cake is packed with flavor from the combination of sultanas, raisins, and mixed spices, with the pineapple adding a refreshing burst of moisture and sweetness. It’s a wonderful cake to serve with tea, as a dessert, or for celebrations.

Other Popular Recipes

• Nigella Courgette And Lime Cake
• Hairy Bikers Pineapple Upside Down Cake
• Nigella Rhubarb Ice Cream

Why You Should Try This Recipe

• Moist and Flavorful: The pineapple ensures the cake stays moist while adding a sweet and tangy flavor.
• Perfect for Any Occasion: Whether it’s for a holiday or a casual tea-time treat, this cake is a great choice.
• Simple to Make: Using canned pineapple makes this recipe quick and easy to prepare.
• Long-Lasting: This cake stays fresh for several days, making it perfect for baking ahead.
• Balanced Sweetness: The natural sweetness of the pineapple complements the richness of the dried fruit.

Ingredients Needed to Make Mary Berry Pineapple Fruit Cake

You need the following ingredients, to make Mary Berry Pineapple fruit cake:

• Self-raising flour (225g): Helps the cake rise and creates a light texture.
• Butter (175g): Adds richness and moisture to the cake.
• Brown sugar (200g): Sweetens the cake and complements the fruity flavors.
• Eggs (3 large): Binds the ingredients and provides structure to the cake.
• Canned crushed pineapple (200g, drained): Adds moisture and a sweet, tangy flavor.
• Mixed dried fruits (250g): A blend of raisins, sultanas, and currants for richness.
• Mixed spice (1 teaspoon): Adds warmth and depth of flavor to the cake.
• Baking powder (1 teaspoon): Helps the cake rise.
• Vanilla extract (1 teaspoon): Enhances the overall flavor of the cake.
• Glacé cherries (optional, 50g, halved): For an extra burst of sweetness and color.

Equipment

• Mixing bowls: To combine the wet and dry ingredients.
• Electric mixer: For creaming the butter and sugar.
• Spatula: For folding in the ingredients gently.
• 20cm round cake tin: For baking the cake.
• Parchment paper: To line the cake tin for easy removal.

Instructions to Make Mary Berry Pineapple Fruit Cake

Follow these simple steps, to make this cake:

Step 1: Preheat the Oven and Prepare the Cake Tin

• Preheat your oven to 160°C (140°C fan) or 320°F. Grease and line a 20cm round cake tin with parchment paper.

Step 2: Cream the Butter and Sugar

• In a large mixing bowl, cream the butter and brown sugar together using an electric mixer until light and fluffy. This should take about 3-4 minutes.

Step 3: Add the Eggs

• Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Add the vanilla extract and mix until combined.

Step 4: Fold in the Pineapple and Dried Fruits

• Gently fold in the drained crushed pineapple, mixed dried fruits, and halved glacé cherries (if using). Make sure the fruits are evenly distributed throughout the batter.

Step 5: Mix the Dry Ingredients

• In a separate bowl, sift together the self-raising flour, mixed spice, and baking powder. Gradually fold the dry ingredients into the wet mixture, ensuring everything is well combined but not overmixed.

Step 6: Transfer to the Cake Tin

• Pour the batter into the prepared cake tin and smooth the top with a spatula.

Step 7: Bake the Cake

• Bake the cake in the preheated oven for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean. If the top of the cake browns too quickly, cover it with foil halfway through the baking process.

Step 8: Cool and Serve

• Once baked, allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Serve with a dusting of icing sugar if desired.

What Goes Well With Mary Berry Pineapple Fruit Cake

• Whipped Cream: Lightly sweetened whipped cream pairs beautifully with the rich flavors of the cake.
• Fresh Pineapple: Serve slices of fresh pineapple alongside the cake for an extra burst of tropical flavor.
• Clotted Cream: For a decadent touch, add a dollop of clotted cream on top.
• Tea or Coffee: A hot cup of tea or coffee complements the sweetness and warmth of the cake.
• Vanilla Ice Cream: Serve the cake with a scoop of vanilla ice cream for a delightful dessert.

Expert Tips for Making the Best Mary Berry Pineapple Fruit Cake

• Drain the Pineapple Well: Ensure the crushed pineapple is well-drained to avoid adding excess moisture to the cake.
• Avoid Overmixing: Fold the flour into the batter gently to maintain a light texture.
• Check for Doneness: Use a skewer to check if the cake is cooked through. If it comes out clean, the cake is ready.
• Cover with Foil: If the top of the cake is browning too quickly, cover it with foil during baking to prevent burning.
• Cool Completely: Let the cake cool fully before slicing to allow the flavors to develop and the texture to set.

Easy Variations of Mary Berry Pineapple Fruit Cake

• Add Nuts: Stir in chopped walnuts or pecans for added crunch and texture.
• Use Fresh Pineapple: Swap canned pineapple for fresh pineapple for a fresher, more intense flavor.
• Spiced Version: Add a pinch of ground cinnamon or nutmeg for extra warmth.
• Gluten-Free: Replace the self-raising flour with a gluten-free flour blend to make the cake gluten-free.
• Rum-Soaked Fruits: Soak the dried fruits in rum or brandy overnight for a more indulgent, boozy flavor.

Best Practices to Store Mary Berry Pineapple Fruit Cake

• Wrap and Store: Once fully cooled, wrap the cake in cling film and store it in an airtight container at room temperature for up to 5 days.
• Refrigerate for Longer Storage: The cake can be stored in the fridge for up to 1 week. Make sure it’s tightly wrapped to prevent it from drying out.
• Freeze for Later: You can freeze the cake by wrapping it tightly in cling film and foil. It will keep for up to 3 months. Thaw at room temperature before serving.

Best Practices to Reheat Mary Berry Pineapple Fruit Cake

• Microwave: Warm individual slices in the microwave for 10-15 seconds on medium heat for a quick reheating option.
• Oven Reheat: To reheat larger portions, wrap the cake in foil and warm it in the oven at 160°C (320°F) for 5-10 minutes.

How Can I Make Mary Berry Pineapple Fruit Cake Healthier?

• Reduce the Sugar: Cut back on the brown sugar by 50g to make the cake less sweet.
• Use Whole Wheat Flour: Swap half of the self-raising flour with whole wheat flour for added fiber.
• Lower-Fat Option: Substitute half of the butter with unsweetened applesauce to reduce the fat content.
• Increase the Pineapple: Add more pineapple for natural sweetness and moisture, reducing the need for added sugar.
• Use Dried Pineapple: Use unsweetened dried pineapple in place of the canned version for a lower-sugar option.

Nutrition Value (per serving):

• Calories: 350 kcal
• Protein: 4g
• Carbohydrates: 60g
• Fat: 12g
• Fiber: 3g
• Sugar: 35g

FAQs

Can you freeze Mary Berry Pineapple Fruit Cake?

Yes, Mary Berry Pineapple Fruit Cake can be frozen. Once the cake has cooled completely, wrap it tightly in cling film and then in aluminum foil. It can be stored in the freezer for up to 3 months. To serve, thaw the cake at room temperature before unwrapping.

Why is my pineapple fruit cake soggy?

Pineapple fruit cake can turn out soggy if the pineapple isn’t drained properly before adding it to the batter. Be sure to fully drain the canned crushed pineapple to avoid excess moisture. Additionally, overmixing the batter can result in a dense, soggy texture.

How do you keep pineapple fruit cake moist?

To keep pineapple fruit cake moist, store it in an airtight container at room temperature or in the refrigerator. Adding pineapple ensures the cake stays naturally moist. If needed, you can also brush the cake with a light syrup made from sugar and pineapple juice.

Can I use fresh pineapple instead of canned for this cake?

Yes, you can use fresh pineapple instead of canned. Simply chop the fresh pineapple finely and drain any excess juice before adding it to the cake. This will provide a fresher flavor, but be sure to measure the correct amount to avoid adding too much liquid.

Final Words

The Mary Berry Pineapple Fruit Cake is a delightful twist on the traditional fruit cake, adding a refreshing touch of pineapple to the mix. Its rich flavor and moist texture make it a versatile cake, perfect for any occasion. Whether you’re baking it for a special celebration or just as a treat to enjoy with tea, this cake is sure to impress with its delicious combination of flavors and simplicity.

More By British Baking Recipes

• Mary Berry Chocolate Courgette Cake
• Hairy Bikers Boiled Fruit Cake
• Mary Berry Boiled Fruit Cake
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