Mary Berry Fruit Cake Loaf

Name: Mary Berry Buttermilk Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 8
Cuisine: British
Ingredients: 125g all-purpose flour; 130g granulated sugar; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 113g buttermilk; 56g unsalted butter; 170g fresh mixed berries; Eggs, almond extract, lemon zest

Mary Berry's Fruit Cake Loaf is a testament to the timeless appeal of traditional British baking. Perfect for Christmas, birthdays, or any occasion deserving of a special treat, this cake blends rich flavors with a moist, dense texture, making it a favorite among those who appreciate classic recipes.

Mary Berry's Fruit Cake Loaf: A Brief Description and Historical Context

Mary Berry's Fruit Cake Loaf is rich with dried fruits and nuts, soaked in brandy for depth of flavor. This recipe is reflective of Berry's approach to baking: straightforward, reliable, and delicious. Fruit cakes have a long history in Britain, traditionally served during celebrations and festive seasons. Berry's version is no exception, offering a modern take on the classic that can be enjoyed all year round.

Ingredients for Mary Berry's Fruit Cake Loaf

Dried fruits including currants, sultanas, and raisins (totaling over 800g)
Glacé cherries and dried apricots for added texture and sweetness
Mixed candied peel for citrusy notes
A generous splash of brandy, plus extra for feeding the cake
Plain flour, nutmeg, and mixed spice for the cake's base
Butter, dark muscovado sugar, and free-range eggs for richness and moisture
Chopped whole almonds and black treacle for crunch and depth of flavor
Lemon and orange zest for a fresh, aromatic finish

The cake is adorned with whole blanched almonds and halved glacé cherries before baking, creating a visually appealing finish.

Preparation Instructions

The dried fruits are soaked in brandy overnight to imbue them with flavor.
A special lining technique is used for the cake tin to ensure the cake can be removed easily after baking.
The batter is made by mixing the dry and wet ingredients separately before combining them with the fruit mixture.
The cake is baked slowly in a low oven, then "fed" with brandy after cooling to enhance its flavor.

Storage and Reheating

This cake can be stored for up to three months in a cool, dry place, wrapped in greaseproof paper and foil. Feeding it with brandy at intervals keeps it moist and rich in flavor.

Nutritional Information

The cake is high in calories, given its sugar, butter, and dried fruit content. It's a source of energy, fiber from the fruits, and contains nuts, which offer protein and healthy fats.

FAQ about Mary Berry's Fruit Cake Loaf

Can I make it alcohol-free? Yes, substitute brandy with orange juice or tea.
How long should I soak the fruits? Overnight soaking is recommended for the best flavor.
Can this cake be frozen? Yes, wrap it well, and it can be frozen for up to a month.

In conclusion, Mary Berry's Fruit Cake Loaf is a delightful blend of rich flavors and textures, perfect for any celebration or as a comforting treat. Its traditional elements and simple preparation make it a must-try for home bakers looking to recreate a piece of British baking heritage.

Original recipe by Mary Berry, as found on her official website and further detailed by the Evening Standard.