Mary Berry Pineapple Fruit Cake is made with red or natural glacé cherries, pineapple in natural juice, ready-to-eat dried apricots, blanched almonds, grated lemon rind, sultanas, self-raising flour, caster sugar, softened butter, ground almonds, and eggs. This delicious Mary Berry Pineapple Fruit Cake recipe creates a tasty dessert that takes about 3 hours to prepare and can serve up to 10 people.
Ingredients Needed
Fruit and Nuts:
- 350g (12 oz) red or natural glacé cherries
- 225g (8 oz) can of pineapple in natural juice
- 350g (12 oz) ready-to-eat dried apricots
- 100g (4 oz) blanched almonds (skins removed)
- Finely grated rind of 2 lemons
- 350g (12 oz) sultanas (or raisins)
Cake Batter:
- 250g (9 oz) self-raising flour (or all-purpose flour + baking powder)
- 250g (9 oz) caster sugar (or granulated sugar)
- 250g (9 oz) softened butter (or unsalted butter)
- 75g (3 oz) ground almonds (or almond flour)
- 5 large eggs
To Decorate:
- Blanched almonds
- Red or natural glacé cherries
- Glacé pineapple (available from health-food shops)
- 100g (4 oz) sifted icing sugar (or powdered sugar)
How To Make Pineapple Fruit Cake
- Preheat Oven: Heat the oven to 140°C (160°C fan, Gas 3). Grease a 23cm (9 in) deep round cake tin and line the base and sides with a double layer of baking parchment.
- Prepare Fruit and Nuts: Cut the cherries into quarters, rinse under running water, and drain well. Drain and roughly chop the pineapple, then dry both the pineapple and cherries on kitchen paper. Snip the apricots into small pieces and roughly chop the almonds. Place the prepared fruit and nuts in a bowl with the grated lemon rind and sultanas; gently mix.
- Make Batter: In a large bowl, measure the flour, sugar, butter, ground almonds, and eggs. Beat well for 1 minute until smooth. Lightly fold in the fruit and nut mixture, then turn the mixture into the prepared cake tin. Level the surface and decorate the top with blanched whole almonds, halved glacé cherries, and pieces of glacé pineapple, if desired.
- Bake: Bake in the preheated oven for about 2 hours 15 minutes or until golden brown. A skewer inserted into the center of the cake should come out clean. Cover the cake loosely with foil after 1 hour to prevent the top from becoming too dark.
- Cool: Leave to cool in the tin for 30 minutes, then turn out, peel off the parchment, and finish cooling on a wire rack.
- Decorate: Mix the icing sugar with a little water and drizzle over the cake to glaze.
Recipe Tips
- Mix Gently: When folding in the fruit and nuts, do it gently to avoid breaking the fruit and losing air in the batter.
- Check for Doneness: Insert a skewer into the center of the cake. It should come out clean; if it’s still wet, bake for a little longer, checking every 10 minutes.
- Cool Completely: Let the cake cool in the tin for 30 minutes before transferring it to a wire rack. This prevents it from breaking apart while cooling.
How To Store Leftovers?
- Refrigerate: First, let the leftover Pineapple Fruit Cake cool until it reaches room temperature. Then, wrap the cake tightly in cling film or foil and place it in an airtight container. It can be stored in the refrigerator for up to 1 week.
- Freeze: If you want to freeze the Pineapple Fruit Cake, wrap it tightly in cling film or foil and place it in a freezer-safe bag or container. It can be frozen for up to 3 months. To thaw, remove the cake from the freezer and place it in the refrigerator for several hours or overnight before serving.
Nutrition Facts
Serving Size: 1 slice (approximately 90g)
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 55mg
- Sodium: 220mg
- Potassium: 100mg
- Total Carbohydrate: 50g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Beef Casserole
- Mary Berry Red Currant Jelly
- Mary Berry Smoked Haddock Lasagne
- Mary Berry Three Bean Salad
Mary Berry Pineapple Fruit Cake
Description
Mary Berry Pineapple Fruit Cake is made with red or natural glacé cherries, pineapple in natural juice, ready-to-eat dried apricots, blanched almonds, grated lemon rind, sultanas, self-raising flour, caster sugar, softened butter, ground almonds, and eggs. This delicious Mary Berry Pineapple Fruit Cake recipe creates a tasty dessert that takes about 3 hours to prepare and can serve up to 10 people.
Ingredients
Fruit and Nuts:
Cake Batter:
To Decorate:
Instructions
- Preheat Oven: Heat the oven to 140°C (160°C fan, Gas 3). Grease a 23cm (9 in) deep round cake tin and line the base and sides with a double layer of baking parchment.
- Prepare Fruit and Nuts: Cut the cherries into quarters, rinse under running water, and drain well. Drain and roughly chop the pineapple, then dry both the pineapple and cherries on kitchen paper. Snip the apricots into small pieces and roughly chop the almonds. Place the prepared fruit and nuts in a bowl with the grated lemon rind and sultanas; gently mix.
- Make Batter: In a large bowl, measure the flour, sugar, butter, ground almonds, and eggs. Beat well for 1 minute until smooth. Lightly fold in the fruit and nut mixture, then turn the mixture into the prepared cake tin. Level the surface and decorate the top with blanched whole almonds, halved glacé cherries, and pieces of glacé pineapple, if desired.
- Bake: Bake in the preheated oven for about 2 hours 15 minutes or until golden brown. A skewer inserted into the center of the cake should come out clean. Cover the cake loosely with foil after 1 hour to prevent the top from becoming too dark.
- Cool: Leave to cool in the tin for 30 minutes, then turn out, peel off the parchment, and finish cooling on a wire rack.
- Decorate: Mix the icing sugar with a little water and drizzle over the cake to glaze.
Notes
- Mix Gently: When folding in the fruit and nuts, do it gently to avoid breaking the fruit and losing air in the batter.
- Check for Doneness: Insert a skewer into the center of the cake. It should come out clean; if it’s still wet, bake for a little longer, checking every 10 minutes.
- Cool Completely: Let the cake cool in the tin for 30 minutes before transferring it to a wire rack. This prevents it from breaking apart while cooling.
Mary Berry Pineapple Fruit Cake