Mary Berry Light Fruit Cake Recipe

This golden Light Fruit Cake is a tea time classic as well as being incredibly moist! Washing the glacé cherries makes them stay suspended in the batter, which along with the ground almonds adds a tender, nutty richness to this cake that is so perfect for a slice with friends.

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Mary Berry Light Fruit Cake Recipe Ingredients

• The Fruit:
  • 200g (7 oz) glacé cherries
  • 225g (8 oz) sultanas
  • 100g (4 oz) currants
  • 50g (2 oz) candied peel, chopped
• The Cake Batter:
  • 225g (8 oz) butter, softened
  • 225g (8 oz) caster sugar
  • 4 large eggs
  • 350g (12 oz) self-raising flour
  • 50g (2 oz) ground almonds
• The Topping:
  • 50g (2 oz) flaked almonds (optional)

How To Make Mary Berry Light Fruit Cake Recipe

1. Prep the fruit: Cut the glacé cherries into quarters. Place them in a sieve and rinse them thoroughly under warm water to remove the sticky syrup. Drain well and pat them completely dry with kitchen paper. Toss the cherries, sultanas, currants, and candied peel in a bowl with a tablespoon of the flour (taken from the 350g). This flour coating prevents them from sinking.
2. Prep the tin: Preheat the oven to 160°C (140°C fan/325°F/Gas 3). Grease a deep 20cm (8 inch) round cake tin and line the base and sides with a double layer of baking parchment.
3. Cream the fat: In a large bowl, beat the softened butter and caster sugar together until pale and fluffy. (You can use an electric mixer or a wooden spoon).
4. Add the eggs: Beat in the eggs one at a time, adding a tablespoon of flour with each egg to stop the mixture from curdling.
5. Fold the dry: Gently fold in the remaining flour and the ground almonds using a large metal spoon.
6. Add the fruit: Stir in the flour-coated dried fruit until evenly distributed throughout the batter.
7. Bake: Spoon the mixture into the prepared tin and level the surface. Sprinkle the flaked almonds over the top. Bake for about 1 ½ to 1 ¾ hours.
8. Check doneness: The cake is ready when it is golden brown, firm to the touch, and a skewer inserted into the center comes out clean. If it browns too quickly, cover it loosely with foil for the last 30 minutes.
9. Cool: Leave the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.

Recipe Tips!

• The Cherry Wash: Do not skip washing the cherries! The heavy syrup on the outside is what causes them to slide through the batter and sink to the bottom. Washing and drying gives them “grip.”
• Double Lining: Light fruit cakes bake for a long time. A double layer of parchment paper acts as insulation, ensuring the sides don’t burn or dry out before the middle is cooked.
• Ground Almonds: The ground almonds add moisture and help keep the cake fresh for longer. They also add a subtle flavor that bridges the gap between the butter sponge and the fruit.
• Low and Slow: This cake needs a gentle heat. If the oven is too hot, the outside will burn while the middle remains raw batter. Trust the lower temperature and longer time.

What To Serve With Mary Berry Light Fruit Cake Recipe?

This Mary Berry Light Fruit Cake Recipe is a standalone star! A pot of English Breakfast Tea is the traditional accompaniment, cutting through the sweet fruit. For a festive touch, serve slices with a wedge of Wensleydale Cheese—the salty cheese and sweet fruit cake are a match made in heaven! If you want to dress it up for dessert, a simple glaze of apricot jam gives it a professional shine.

How To Store Mary Berry Light Fruit Cake Recipe

• Room Temp: Wrap the cool cake in greaseproof paper and store in an airtight tin. It keeps well for up to 3 weeks!
• Mature: Unlike rich dark fruit cakes, this light version doesn’t need months of feeding, but leaving it for 2-3 days before cutting allows the texture to settle and become easier to slice.
• Freeze: This cake freezes beautifully. Wrap in double foil and freeze for up to 3 months. Thaw at room temperature.

Mary Berry Light Fruit Cake Recipe Nutrition Facts

• Calories: 380 kcal
• Fat: 18g
• Carbohydrates: 50g
• Protein: 6g

Nutrition information is estimated per slice (based on 12 servings).

FAQs

Try More Recipes:

• Mary Berry Madeira Cake Recipe
• Mary Berry Orange And Almond Cake Recipe
• Mary Berry Honey Cake Recipe