Pineapple Fruit Cake by Mary Berry is a delightful blend of cherries, pineapple, apricots, almonds, lemons, sultanas, self-raising flour, sugar, butter, and eggs in a moist, buttery cake that is ready in 3 hours!
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𧥠Why Youâll Love This Pineapple Fruit Cake Recipe:
- The moist texture and rich aroma make it a crowd-pleaser.
- It’s versatile, and suitable for celebrations or simply as a sweet indulgence.
- Mary Berry’s recipe ensures easy preparation, guaranteeing success every time.
â What Is Mary Berry’s Pineapple Fruit Cake Recipe?
Mary Berry’s Pineapple Fruit Cake consists of cherries, pineapple, apricots, almonds, lemons, sultanas, self-raising flour, sugar, butter, and eggs, drizzled with a glaze made of icing sugar and water.
đ Mary Berry Pineapple Fruit Cake Ingredients
- 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
- 250g (9 oz) self-raising flour
- 250g (9 oz) caster sugar
- 250g (9 oz) softened butter
- 75g (3 oz) ground almonds
- 5 large eggs
To decorate:
- Blanched almonds
- Red or natural glacé cherries
- Glacé pineapple (available from health-food shops)
- 100 g (4 oz) sifted icing sugar
đ„ź How To Make Mary Berry Pineapple Fruit Cake
- Set the oven temperature to 140°C (160°C fan, Gas 3). Coat the bottom and sides of a round cake tin with grease and make sure the pan is 23 cm (9 inches) deep.
- Chop the cherries into quarters, place them in a strainer, wash them under running water, and let them drain thoroughly.
- Before chopping the pineapple coarsely, remove excess water, and pat the pineapple and cherries dry with kitchen paper.
- Divide the apricots into pieces. Finely chop the almonds. Carefully combine the sultanas, grated lemon rind, and prepped fruit and nuts in a bowl.
- Put the eggs, ground almonds, sugar, butter, and flour in a large bowl and beat vigorously for one minute, or until smooth.
- Before pouring the batter into the cake pan, gently fold in the chopped fruit and nuts. If desired, smooth out the top and garnish with blanched whole almonds, half glacé cherries, and bits of glacé pineapple.
- Put it in a preheated oven and bake for around 2 hours and 15 minutes, or until it turns golden.
- Make sure a skewer inserted into the middle of the cake comes out clean. To avoid a cake with a too-dark top, loosely cover it with foil after 1 hour.
- Let cool for 30 minutes in the tin, then remove from tin, remove paper, and cool completely on a wire rack. Drizzle the cake with the glaze made of icing sugar and water.
đ Recipe Tips
- To avoid cake with too much moisture, make sure the nuts and fruits are dry and well-drained.
- If you want to bake this cake without worrying about it spilling out, use a deep cake pan.
- If the cake’s top starts to brown too rapidly while baking, cover it with foil.
đš What Pairs Nicely With Pineapple Fruit Cake?
Enjoy Pineapple Fruit Cake with a cup of tea or coffee, it also complements a scoop of vanilla ice cream, whipped cream, and fruit salad.
đ How To Store Leftovers Pineapple Fruit Cake?
- In The Fridge: Keep leftover pineapple fruit cake in a sealed container in the refrigerator for up to 3 days.
- In The Freezer: Wrap leftover pineapple fruit cake slices tightly in plastic wrap and foil before freezing for up to 3 months. Leave to thaw in the fridge before eating.
đ„” How To Reheat Leftovers Pineapple Fruit Cake?
- Oven: Preheat oven to (300°F) then wrap leftover pineapple fruit cake in foil and heat for 10 to 15 minutes until heated through.
- Microwave: Assemble leftover pineapple fruit cake slice on a microwave-safe plate and heat on medium power for 15 to 30 seconds, or until warmed.
FAQs
Why is my pineapple fruit cake always dry?
Your pineapple fruit cake may turn out dry if there’s an imbalance between flour and butter, affecting moisture and texture.
Why did my pineapple fruit cake crack on top?
Your pineapple fruit cake may crack on top if baked in an oven that’s too hot, causing uneven expansion.
Why does fruit sink in a pineapple fruit cake?
Fruit sinks in a pineapple fruit cake when the batter lacks the density to support its weight during baking.
Why did my pineapple fruit cake come out rubbery?
Incorrect proportions of sugar, butter, and eggs can lead to a rubbery texture in a pineapple fruit cake during baking.
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Mary Berry Pineapple Fruit Cake Nutrition Facts
Amount Per Serving
- Calories 190
- Total Fat 11g
- Saturated Fat 1g
- Trans Fat 0g
- Cholesterol 10mg
- Sodium 20mg
- Potassium 130mg
- Total Carbs 24g
- Net Carbs 22g
- Dietary Fiber 2g
- Sugars 17g
- Protein 2g
Mary Berry Pineapple Fruit Cake
Description
Pineapple Fruit Cake by Mary Berry is a delightful blend of cherries, pineapple, apricots, almonds, lemons, sultanas, self-raising flour, sugar, butter, and eggs in a moist, buttery cake that is ready in 3 hours!
Ingredients
To decorate:
Instructions
- Set the oven temperature to 140°C (160°C fan, Gas 3). Coat the bottom and sides of a round cake tin with grease and make sure the pan is 23 cm (9 inches) deep.
- Chop the cherries into quarters, place them in a strainer, wash them under running water, and let them drain thoroughly.
- Before chopping the pineapple coarsely, remove excess water, and pat the pineapple and cherries dry with kitchen paper.
- Divide the apricots into pieces. Finely chop the almonds. Carefully combine the sultanas, grated lemon rind, and prepped fruit and nuts in a bowl.
- Put the eggs, ground almonds, sugar, butter, and flour in a large bowl and beat vigorously for one minute, or until smooth.
- Before pouring the batter into the cake pan, gently fold in the chopped fruit and nuts. If desired, smooth out the top and garnish with blanched whole almonds, half glacé cherries, and bits of glacé pineapple.
- Put it in a preheated oven and bake for around 2 hours and 15 minutes, or until it turns golden.
- Make sure a skewer inserted into the middle of the cake comes out clean. To avoid a cake with a too-dark top, loosely cover it with foil after 1 hour.
- Let cool for 30 minutes in the tin, then remove from tin, remove paper, and cool completely on a wire rack. Drizzle the cake with the glaze made of icing sugar and water.
Notes
- To avoid cake with too much moisture, make sure the nuts and fruits are dry and well-drained.
If you want to bake this cake without worrying about it spilling out, use a deep cake pan.
If the cakeâs top starts to brown too rapidly while baking, cover it with foil.
Mary Berry Pineapple Fruit Cake