Mary Berry's Light Farmhouse Fruit Cake: A Deliciously Simple Recipe

Mary Berry is a household name synonymous with delicious, reliable baking. Her recipes are cherished for their simplicity and guaranteed success, and her Light Farmhouse Fruit Cake is no exception. This recipe offers a lighter, less dense alternative to traditional fruit cakes, making it perfect for any occasion. Let's dive into the ingredients and steps to recreate this delightful treat.

Ingredients for Mary Berry's Light Farmhouse Fruit Cake

This recipe uses readily available ingredients, making it accessible to all bakers. You'll need:

• 225g/8oz self-raising flour: This provides the structure of the cake. Make sure it's fresh for the best results.
• 225g/8oz softened unsalted butter: Soft butter is crucial for proper creaming with the sugar.
• 225g/8oz caster sugar: This provides sweetness and helps create a tender crumb.
• 4 large eggs: These bind the ingredients together and add richness. Bring them to room temperature for optimal mixing.
• 1 tsp mixed spice: This adds warmth and depth of flavor. You can adjust the amount to your liking.
• 1 tbsp milk: This adds moisture to the batter.
• 225g/8oz mixed dried fruit: Choose your favorite mix – raisins, sultanas, currants, cranberries, cherries – or use a pre-mixed blend. Chopping larger pieces will ensure even distribution.
• 50g/2oz glacé cherries, halved: These add a touch of sweetness and visual appeal.
• Optional: A little extra milk, if needed: This can help adjust the consistency of the batter.

Step-by-Step Instructions: Baking Mary Berry's Delight

Follow these simple steps to bake a perfect Light Farmhouse Fruit Cake:

1. Prepare the Fruit:

Preheat your oven to 150°C/130°C fan/Gas Mark 2. Grease and line a 20cm/8in square cake tin. This will prevent sticking and ensure a clean release. Weigh out and prepare all your ingredients beforehand to streamline the baking process.

2. Cream the Butter and Sugar:

In a large bowl, cream together the softened butter and caster sugar until light and fluffy. This is best done using an electric mixer, but it's possible by hand with a little elbow grease.

3. Incorporate the Eggs:

Beat in the eggs one at a time, mixing well after each addition. If the mixture starts to curdle, add a spoonful of flour to stabilize it.

4. Add the Dry Ingredients:

Gently fold in the self-raising flour and mixed spice until just combined. Be careful not to overmix, as this can lead to a tough cake.

5. Stir in the Fruit:

Stir in the mixed dried fruit and halved glacé cherries.

6. Bake the Cake:

Pour the batter into the prepared tin and level the surface. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a skewer inserted into the center comes out clean.

7. Cool and Serve:

Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can dust it with icing sugar or serve it as is.

Tips for Success

• Room temperature ingredients: Ensure your butter and eggs are at room temperature for optimal mixing.
• Don't overmix: Overmixing the batter can lead to a tough cake. Mix only until the ingredients are just combined.
• Check for doneness: Use a skewer or toothpick to check if the cake is baked through. If it comes out clean, it's ready.
• Storage: Store the cooled cake in an airtight container at room temperature for up to a week.

Serving Suggestions

This Light Farmhouse Fruit Cake is delicious on its own, but it also pairs well with a cup of tea or coffee. You can also serve it with a dollop of cream or custard for an extra decadent treat. Consider adding a festive glaze or marzipan topping for special occasions.

This recipe offers a lighter take on a classic fruit cake, making it a perfect addition to any tea party, holiday gathering, or simply a cozy afternoon treat. Enjoy the baking process and the delicious results of Mary Berry’s Light Farmhouse Fruit Cake!