This easy Mary Berry Fruit Cake Loaf is a deliciously fruity dessert perfect for any occasion. With a moist texture and a hint of warm spices, it’s a simple treat that can be made with common pantry ingredients. Enjoy it sliced and served fresh with a cup of tea!
Ingredients Needed
- 125g (4.4 oz) unsalted butter, cubed, plus extra for the tin
- 175g (6.2 oz) light brown soft sugar
- 200g (7 oz) raisins
- 200g (7 oz) sultanas
- 100g (3.5 oz) currants
- 50g (1.8 oz) mixed peel
- 225g (1.8 cups) self-raising flour
- 1½ tsp mixed spice (or pumpkin spice)
- ½ tsp bicarbonate of soda (baking soda)
- 2 eggs, beaten
- 225ml (1 cup) water (for melting with the butter and sugar)
How To Make Fruit Cake Loaf
- Preheat the Oven: Heat the oven to 160°C (140°C fan) / Gas mark 3. Butter and line a 900g (2 lb) loaf tin with baking parchment.
- Prepare the Fruit Mixture: Melt the sugar, butter, and 225ml water in a large saucepan. Once melted, add the raisins, sultanas, currants, and mixed peel. Bring to a gentle boil and, stirring occasionally, cook until reduced and softened, about 10-15 minutes. Remove from the heat and let cool to room temperature.
- Mix the Dry Ingredients: In a large bowl, sift together the flour, mixed spice, bicarbonate of soda, and a pinch of salt.
- Combine Ingredients: Add the cooled fruit mixture to the dry ingredients and stir well. Then, add the beaten eggs and mix to combine.
- Bake: Pour the mixture into the prepared loaf tin and bake for 45-55 minutes, or until dark brown and a skewer inserted into the middle comes out clean.
- Cool: Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Cut into slices to serve.
Recipe Tips
- Cool the Fruit Mixture: Allow the melted fruit mixture to cool completely before adding it to the flour to prevent cooking the eggs.
- Check Oven Temperature: Use an oven thermometer to make sure your oven is at the correct temperature for even baking.
- Don’t Overmix the Batter: Mix just until combined to keep the loaf light and airy; overmixing can make it dense.
How To Store Leftovers?
- Refrigerate: First, let the leftover fruit cake loaf cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the fridge for up to 1 week.
- Freeze: To freeze, wrap the cooled fruit cake loaf tightly in cling film, then place it in a freezer-safe bag or container. It can be frozen for up to 3 months. To serve, thaw the loaf at room temperature for several hours before slicing.
Nutrition Facts
Serving Size: 1 slice (approximately 44g)
- Calories: 160
- Total Fat: 4g
- Saturated Fat: 1g
- Cholesterol: 10mg
- Sodium: 120mg
- Potassium: 77mg
- Total Carbohydrate: 31g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 2g
Try More Mary Berry Recipes:
- Mary Berry Christmas Cake Bites
- Mary Berry Christmas Meat Pie
- Mary Berry Christmas Bread Sauce
- Mary Berry Christmas Apricot Cake
Mary Berry Fruit Cake Loaf
Description
This easy Mary Berry Fruit Cake Loaf is a deliciously fruity dessert perfect for any occasion. With a moist texture and a hint of warm spices, it’s a simple treat that can be made with common pantry ingredients. Enjoy it sliced and served fresh with a cup of tea!
Ingredients
Instructions
- Preheat the Oven: Heat the oven to 160°C (140°C fan) / Gas mark 3. Butter and line a 900g (2 lb) loaf tin with baking parchment.
- Prepare the Fruit Mixture: Melt the sugar, butter, and 225ml water in a large saucepan. Once melted, add the raisins, sultanas, currants, and mixed peel. Bring to a gentle boil and, stirring occasionally, cook until reduced and softened, about 10-15 minutes. Remove from the heat and let cool to room temperature.
- Mix the Dry Ingredients: In a large bowl, sift together the flour, mixed spice, bicarbonate of soda, and a pinch of salt.
- Combine Ingredients: Add the cooled fruit mixture to the dry ingredients and stir well. Then, add the beaten eggs and mix to combine.
- Bake: Pour the mixture into the prepared loaf tin and bake for 45-55 minutes, or until dark brown and a skewer inserted into the middle comes out clean.
- Cool: Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Cut into slices to serve.
Notes
- Cool the Fruit Mixture: Allow the melted fruit mixture to cool completely before adding it to the flour to prevent cooking the eggs.
- Check Oven Temperature: Use an oven thermometer to make sure your oven is at the correct temperature for even baking.
- Don’t Overmix the Batter: Mix just until combined to keep the loaf light and airy; overmixing can make it dense.
Mary Berry Fruit Cake Loaf