Fruit cake is a beloved tradition for many during the holidays. Its rich, dense texture studded with colorful fruits and nuts is a true taste of the season. Today, we’re diving into a classic recipe from the one and only Mary Berry. This recipe is known for its simplicity and reliability, ensuring a delicious and festive fruit cake for your table.
Ingredients:
450g (1 lb) mixed dried fruit (sultanas, raisins, cranberries, chopped apricots)
Instructions:
1. Prep the Fruit: In a large bowl, combine the dried fruit and black tea. Let this soak for at least 30 minutes, or preferably overnight, to plump up the fruit.
2. Cream the Butter and Sugar: In a separate bowl, cream together the softened butter and caster sugar until light and fluffy. This can be done with an electric mixer for faster results.
3. Beat in the Eggs: One by one, beat in the large eggs, ensuring each egg is fully incorporated before adding the next.
4. Dry Ingredients: In a separate bowl, whisk together the self-raising flour, cinnamon, and nutmeg. Gradually add this dry mixture to the wet ingredients, alternating with spoonfuls of the soaked fruit mixture (including the tea). Mix until just combined, taking care not to overmix.
5. Fold in the Almonds: Gently fold in the flaked almonds with a spatula. Ensure they are evenly distributed throughout the batter.
6. Prepare the Baking Tin: Grease and line a deep, round cake tin (approximately 20cm/8in diameter) with baking paper. Pour the batter into the prepared tin and smooth the top with a spatula.
7. Bake: Preheat your oven to 150°C (300°F). Bake the fruit cake for 2-2.5 hours, or until a skewer inserted into the center comes out clean.
8. Cool and Decorate (Optional): Once baked, allow the cake to cool completely in the tin before transferring it to a wire rack to cool further. You can decorate the cake with a dusting of icing sugar, chopped nuts, or even a drizzle of melted chocolate for an extra festive touch.
Nutrition Facts (per slice):
Please note that these are approximate values and may vary depending on the specific ingredients you use.
Calories: 400
Conclusion
Mary Berry’s fruit cake recipe is a fantastic foundation for your holiday baking. With its simple ingredients and straightforward instructions, it’s achievable for bakers of all skill levels. The combination of rich cake batter, plump fruits, and crunchy almonds creates a truly delightful treat that everyone will enjoy.
Frequently Asked Questions (FAQs):
1. Can I use different types of dried fruit? Absolutely! Feel free to customize the fruit mixture to your liking. Popular substitutions include chopped dates, cherries, or chopped dried pineapple.
2. My fruit cake seems too dry. What can I do? If your fruit cake feels a bit dry after baking, you can brush the top with a simple syrup (equal parts sugar and water, heated until dissolved) while it’s still warm. This will add a touch of moisture and sweetness.
3. Do I need to soak the fruit overnight? While soaking the fruit overnight is ideal for maximum plumpness, you can get away with soaking it for at least 30 minutes before baking.
4. Can I make this recipe ahead of time? Fruit cake actually benefits from aging! You can bake it a couple of weeks in advance and store it in an airtight container at room temperature. The flavors will develop and mature over time.
5. How long does fruit cake last? When properly stored, a fruit cake can last for several weeks, even up to a month.
