Mary Berry’s All Bran Cake is made with Kellogg’s All-Bran Original, chopped dates, hot skimmed milk, brown sugar, an egg, plain flour, baking powder, chopped walnuts, Demerara sugar, and honey. This tasty All Bran Cake recipe creates a delicious dessert that takes about 1 hour to prepare and can serve up to 15 people.
Ingredients Needed
- 80 g (1 cup) Kellogg’s All-Bran Original
- 150 g (1 cup) chopped dates or dried fruit of your choice
- 240 ml (1 cup) hot skimmed milk
- 100 g (½ cup) brown sugar
- 1 large egg
- 130 g (1 cup) plain/all-purpose flour
- 1½ tsp baking powder
- 100 g (1 cup) chopped walnuts or nuts of your choice
- 5 walnut halves (for topping)
- 1 tbsp Demerara sugar (for topping)
- 1 tbsp honey (optional, for brushing on the loaf)
How To Make All Bran Cake
- Preheat the oven: Preheat to 180°C (350°F). Grease a small loaf tin and line it with baking paper, leaving extra paper hanging over the sides for easy lifting.
- Prepare the wet mixture: Heat the milk until hot. Stir in the All-Bran, chopped dates, and brown sugar. Let the mixture sit for 10 minutes, or until the All-Bran has absorbed the milk and softened.
- Add the egg: Stir the egg into the wet mixture.
- Add dry ingredients: Sift in the flour and baking powder. Gently fold the flour mixture into the wet ingredients, and then stir in the chopped walnuts.
- Transfer to loaf tin: Spoon the batter into the prepared loaf tin. Arrange the walnut halves on top and sprinkle with Demerara sugar.
- Bake the cake: Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
- Optional honey glaze: While the loaf is still warm, brush the top with honey to add shine and extra sweetness.
- Cool and serve: Lift the loaf from the tin using the overhanging paper and cool on a wire rack. Slice and serve plain, or toast and spread with butter and honey.
Recipe Tips
- Use hot milk: Heating the milk helps the All-Bran soften quickly, ensuring a moist and tender cake.
- Soak the dried fruit: If using tougher dried fruits, soak them in warm water for 10 minutes before chopping to make them softer and easier to mix.
- Check the oven temperature: Make sure your oven is properly preheated to avoid uneven baking. An oven thermometer can help confirm the right temperature.
- Don’t overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can make the cake dense.
- Cool completely before slicing: Allow the cake to cool fully on a wire rack before slicing. This helps it set properly and prevents it from crumbling.
How To Store Leftovers?
- Refrigerate: First, let the leftover All Bran Cake cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh in the fridge for up to 5 days.
- Freeze: To freeze, wrap the cooled cake in plastic wrap and then place it in a freezer bag or airtight container. The All Bran Cake can be frozen for up to 3 months. To serve, thaw it in the fridge overnight before slicing.
Nutrition Facts
Serving Size: 1 slice (approximately 1/6 of the cake)
- Calories: 539
- Total Fat: 33g
- Saturated Fat: 15g
- Cholesterol: 115mg
- Sodium: 339mg
- Potassium: 226mg
- Total Carbohydrates: 54g
- Dietary Fiber: 2.7g
- Sugars: 29g
- Protein: 8g
Try More Mary Berry Recipes:
- Mary Berry Traybake Chocolate
- Mary Berry Chocolate Fudge Cake
- Mary Berry Butternut Squash Soup
- Mary Berry Rock Cakes
Mary Berry All Bran Cake
Description
Mary Berry’s All Bran Cake is made with Kellogg’s All-Bran Original, chopped dates, hot skimmed milk, brown sugar, an egg, plain flour, baking powder, chopped walnuts, Demerara sugar, and honey. This tasty All Bran Cake recipe creates a delicious dessert that takes about 1 hour to prepare and can serve up to 15 people.
Ingredients
Instructions
- Preheat the oven: Preheat to 180°C (350°F). Grease a small loaf tin and line it with baking paper, leaving extra paper hanging over the sides for easy lifting.
- Prepare the wet mixture: Heat the milk until hot. Stir in the All-Bran, chopped dates, and brown sugar. Let the mixture sit for 10 minutes, or until the All-Bran has absorbed the milk and softened.
- Add the egg: Stir the egg into the wet mixture.
- Add dry ingredients: Sift in the flour and baking powder. Gently fold the flour mixture into the wet ingredients, and then stir in the chopped walnuts.
- Transfer to loaf tin: Spoon the batter into the prepared loaf tin. Arrange the walnut halves on top and sprinkle with Demerara sugar.
- Bake the cake: Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
- Optional honey glaze: While the loaf is still warm, brush the top with honey to add shine and extra sweetness.
- Cool and serve: Lift the loaf from the tin using the overhanging paper and cool on a wire rack. Slice and serve plain, or toast and spread with butter and honey.
Notes
- Use hot milk: Heating the milk helps the All-Bran soften quickly, ensuring a moist and tender cake.
- Soak the dried fruit: If using tougher dried fruits, soak them in warm water for 10 minutes before chopping to make them softer and easier to mix.
- Check the oven temperature: Make sure your oven is properly preheated to avoid uneven baking. An oven thermometer can help confirm the right temperature.
- Don’t overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can make the cake dense.
- Cool completely before slicing: Allow the cake to cool fully on a wire rack before slicing. This helps it set properly and prevents it from crumbling.
Mary Berry All Bran Cake