This easy Easy Fruit Cake by Mary Berry is a delightful and versatile dessert perfect for any occasion. With a soft, moist texture and a mix of juicy dried fruits, it’s a simple treat that brings warmth and comfort. Enjoy the flexibility of using common ingredients for a quick bake!
Ingredients Needed
- 225g (8 oz) butter (room temperature) or vegetable spread (at least 70% fat), plus extra for greasing
- 225g (8 oz) caster sugar
- 4 large eggs
- 225g (8 oz) self-raising flour
- 100g (3.5 oz) ground almonds
- ½ tsp almond extract
- 450g (16 oz) mixed dried fruit
- 25g (1 oz) flaked almonds (optional)
How To Make Easy Fruit Cake
- Preheat the oven: Preheat the oven to 160°C (fan 140°C/325°F/Gas 3). Grease a 20cm (8 in) springform or deep, loose-bottomed round cake tin. Line the base and sides of the tin with baking parchment.
- Cream butter and sugar: In a large bowl, cream the butter or vegetable spread and sugar with an electric mixer or wooden spoon until fluffy. Add the eggs a little at a time, beating well between each addition to prevent curdling.
- Mix ingredients: Fold in the flour, ground almonds, and almond extract, beating until all ingredients are thoroughly mixed. Gently fold in the dried fruit, stirring with a wooden spoon until well combined.
- Prepare the tin: Spoon the mixture into the tin and level the top. If you like, sprinkle the surface with the flaked almonds.
- Bake the cake: Put the tin into the oven and bake for 1.5 to 2 hours. Test for doneness by inserting a skewer; if it comes out wet and sticky, return the cake to the oven to cook further. Once done, remove from the oven and leave to cool in the tin.
Recipe Tips
- Use room temperature ingredients: Make sure your butter and eggs are at room temperature. This helps create a smooth batter and better texture in the cake.
- Don’t overmix the batter: After adding the flour and almonds, mix just until combined. Overmixing can make the cake dense.
- Check for doneness carefully: Use a skewer to test the cake; it should come out clean or with a few moist crumbs. If it’s wet, give it more time in the oven.
- Cool in the tin: Let the cake cool in the tin for at least 15 minutes before removing it. This helps it hold its shape and prevents it from breaking.
How To Store Leftovers?
- Refrigerate: First, let the leftover Easy Fruit Cake cool until it reaches room temperature. Then, wrap it tightly in cling film or aluminum foil and store it in the fridge. It will stay fresh for up to one week.
- Freeze: To freeze, wrap the cooled cake tightly in cling film or aluminum foil, then place it in an airtight container or freezer bag. It can be frozen for up to three months. To serve, thaw it in the fridge overnight before enjoying it.
Nutrition Facts
Serving Size: 1 slice (approximately 85g)
- Calories: 570
- Total Fat: 20g
- Saturated Fat: 7g
- Cholesterol: 74mg
- Sodium: 124mg
- Potassium: 696mg
- Total Carbohydrate: 98g
- Dietary Fiber: 6g
- Sugars: 47g
- Protein: 8g
Try More Mary Berry Recipes:
- Mary Berry Limoncello Trifle
- Mary Berry Lemon Biscuits
- Mary Berry Asparagus Soup Recipe
- Mary Berry Gluten-Free Scones
Mary Berry Easy Fruit Cake
Description
This easy Easy Fruit Cake by Mary Berry is a delightful and versatile dessert perfect for any occasion. With a soft, moist texture and a mix of juicy dried fruits, it’s a simple treat that brings warmth and comfort. Enjoy the flexibility of using common ingredients for a quick bake!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 160°C (fan 140°C/325°F/Gas 3). Grease a 20cm (8 in) springform or deep, loose-bottomed round cake tin. Line the base and sides of the tin with baking parchment.
- Cream butter and sugar: In a large bowl, cream the butter or vegetable spread and sugar with an electric mixer or wooden spoon until fluffy. Add the eggs a little at a time, beating well between each addition to prevent curdling.
- Mix ingredients: Fold in the flour, ground almonds, and almond extract, beating until all ingredients are thoroughly mixed. Gently fold in the dried fruit, stirring with a wooden spoon until well combined.
- Prepare the tin: Spoon the mixture into the tin and level the top. If you like, sprinkle the surface with the flaked almonds.
- Bake the cake: Put the tin into the oven and bake for 1.5 to 2 hours. Test for doneness by inserting a skewer; if it comes out wet and sticky, return the cake to the oven to cook further. Once done, remove from the oven and leave to cool in the tin.
Notes
- Use room temperature ingredients: Make sure your butter and eggs are at room temperature. This helps create a smooth batter and better texture in the cake.
- Don’t overmix the batter: After adding the flour and almonds, mix just until combined. Overmixing can make the cake dense.
- Check for doneness carefully: Use a skewer to test the cake; it should come out clean or with a few moist crumbs. If it’s wet, give it more time in the oven.
- Cool in the tin: Let the cake cool in the tin for at least 15 minutes before removing it. This helps it hold its shape and prevents it from breaking.
Mary Berry Easy Fruit Cake