Mary Berry's Rich Fruit Cake Recipe
Introduction
If you're looking for an indulgent fruit cake recipe, then look no further than Mary Berry's rich fruit cake. This classic recipe is a staple of the British baking scene and will make a great addition to any special occasion. Mary Berry is a celebrity chef who has been baking since the 1950s. She is best known for her Victoria sponge cake, but her rich fruit cake is a real treat. It is packed with soaked fruit and spices and is full of flavour. The cake is perfect for a wedding, anniversary, birthday or any other special occasion. It is also a great way to use up any leftover fruit you may have in your pantry.
Ingredients
To make this delicious cake, you will need the following ingredients: 225g of sultanas, 225g of raisins, 225g of currants, 75g of mixed peel, 75g of glace cherries, 200g of softened butter, 200g of soft dark brown sugar, 4 eggs, grated zest of 1 orange, 75ml of brandy, 150ml of milk, 300g of plain flour, 1tsp of baking powder, 1/2tsp of mixed spice, and 1/4tsp of ground cinnamon. You will also need a 20cm/8in round or square cake tin, greased and lined with baking parchment.
Instructions
Now that you have all of your ingredients ready, it's time to get started. Preheat your oven to 150°C/130°C fan/gas 2. Put the sultanas, raisins, currants, mixed peel, glace cherries, butter and sugar into a large bowl and mix together until everything is well combined. Add the eggs, orange zest, brandy and milk and mix until everything is fully incorporated. Sift in the flour, baking powder, mixed spice and cinnamon and mix until everything is combined and there are no lumps. Pour the mixture into the prepared cake tin and level the top. Bake in the preheated oven for 2 hours, or until a skewer inserted into the centre of the cake comes out clean. Leave the cake to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.
Serving Suggestions
This classic cake is best served with a dollop of clotted cream or a spoonful of custard. You can also serve it with a glass of sherry or port for a truly indulgent treat. The cake also goes great with a cup of tea, making it the perfect afternoon snack. If you want to spruce up the cake, you can also decorate it with icing or marzipan.
Storage and Shelf Life
The cake can be stored in an airtight container for up to two weeks. Alternatively, it can be frozen for up to two months. If you are freezing the cake, make sure to wrap it tightly in cling film before putting it in the freezer. The cake can also be served cold, so it is perfect for taking on picnics or packing in lunch boxes.
Nutrition
One slice of this cake contains 178 calories, 8.5g of fat, 25.2g of carbohydrates and 2.2g of protein. It also provides a good source of dietary fibre, as well as vitamins A, B1 and B6, potassium and magnesium. This cake is also a good source of iron, making it a great choice for vegetarians.
Conclusion
Mary Berry's rich fruit cake is a classic recipe that is sure to please. It is packed full of flavour, and is perfect for any special occasion. The cake is easy to make and can be stored for up to two weeks. It is also a good source of vitamins, minerals and dietary fibre. So, if you're looking for an indulgent and delicious cake, then why not give this recipe a try?
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