Mary Berry’s Manor House Cake is made with self-raising flour, butter or margarine, white caster sugar, eggs, sultanas, and optional orange marmalade and zest. This delicious Manor House Cake recipe creates a traditional teatime treat that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.
Mary Berry Manor House Cake Ingredients
- 250g (2 cups) self-raising flour
- 150g (2/3 cup) butter or margarine, cubed
- 125g (1/2 cup) white caster sugar
- 2 large free-range eggs, beaten with 1 tablespoon milk
- 100g (3/4 cup) sultanas
- 2 tablespoons orange marmalade (optional)
- Zest of 1 Seville orange (optional)
- 2 tablespoons Demerara sugar
How To Make Mary Berry Manor House Cake
- Preheat Oven: Preheat oven to 180°C (160°C fan)/gas mark 4. Line a 20cm (8”) round baking tin with greaseproof paper.
- Prepare the Mixture: Put the flour into a large mixing bowl and add the butter or margarine. Rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the sugar and stir well.
- Combine Wet Ingredients: Add the beaten eggs and milk, mixing until well combined.
- Add Fruit and Optional Ingredients: Stir in the sultanas, marmalade, and orange zest.
- Bake the Cake: Spoon the batter into the prepared tin and bake for 50 to 60 minutes until well-risen and dark golden brown. Check with a skewer to ensure it’s cooked through.
- Cool and Finish: Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack. Scatter the Demerara sugar over the cake while still warm.
- Serve: Once completely cooled, place the cake on a serving platter and cut into wedges or slices.
Recipe Tips
- Use Room Temperature Ingredients: Ensure the butter or margarine and eggs are at room temperature for a smoother batter and better rise.
- Sift the Flour: Sift the self-raising flour before adding it to the mix to avoid lumps and ensure an even texture.
- Check for Doneness: Insert a skewer into the center of the cake; it should come out clean if the cake is fully baked. If not, bake for a few more minutes.
- Cool in the Tin: Let the cake cool in the tin for 5 minutes before transferring it to a wire rack to prevent it from breaking.
- Add Optional Ingredients: For extra flavor, include the orange marmalade and zest, but make sure to mix them in thoroughly so they’re evenly distributed.
What To Serve With Manor House Cake?
This delightful Manor House Cake pairs well with a cup of tea, fresh fruit, a dollop of clotted cream, or a slice of cheese. It can also be enjoyed alongside yogurt, honey, or a light salad for a tasty afternoon treat.
How To Store Leftovers Manor House Cake?
- Refrigerate: Let the leftover Manor House Cake cool completely to room temperature. Store it in an airtight container in the fridge for up to 1 week.
- Freeze: Let the cake cool completely before freezing. Wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw the cake at room temperature for a few hours.
Mary Berry Manor House Cake Nutrition Facts
Serving Size: 1 slice (1/8 of the cake)
- Calories: 260
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 70mg
- Sodium: 120mg
- Potassium: 120mg
- Total Carbohydrate: 35g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Dundee Cake
- Mary Berry Lemon And Raspberry Cake
- Mary Berry Cheese Straws
- Mary Berry Orange And Lemon Cake
Mary Berry Manor House Cake Recipe
Description
Mary Berry’s Manor House Cake is made with self-raising flour, butter or margarine, white caster sugar, eggs, sultanas, and optional orange marmalade and zest. This delicious Manor House Cake recipe creates a traditional teatime treat that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat Oven: Preheat oven to 180°C (160°C fan)/gas mark 4. Line a 20cm (8”) round baking tin with greaseproof paper.
- Prepare the Mixture: Put the flour into a large mixing bowl and add the butter or margarine. Rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the sugar and stir well.
- Combine Wet Ingredients: Add the beaten eggs and milk, mixing until well combined.
- Add Fruit and Optional Ingredients: Stir in the sultanas, marmalade, and orange zest.
- Bake the Cake: Spoon the batter into the prepared tin and bake for 50 to 60 minutes until well-risen and dark golden brown. Check with a skewer to ensure it’s cooked through.
- Cool and Finish: Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack. Scatter the Demerara sugar over the cake while still warm.
- Serve: Once completely cooled, place the cake on a serving platter and cut into wedges or slices.
Notes
- Use Room Temperature Ingredients: Ensure the butter or margarine and eggs are at room temperature for a smoother batter and better rise.
- Sift the Flour: Sift the self-raising flour before adding it to the mix to avoid lumps and ensure an even texture.
- Check for Doneness: Insert a skewer into the center of the cake; it should come out clean if the cake is fully baked. If not, bake for a few more minutes.
- Cool in the Tin: Let the cake cool in the tin for 5 minutes before transferring it to a wire rack to prevent it from breaking.
- Add Optional Ingredients: For extra flavor, include the orange marmalade and zest, but make sure to mix them in thoroughly so they’re evenly distributed.
Mary Berry Manor House Cake Recipe