Are you dreaming of a Christmas brimming with the warm, spicy aroma of a perfectly baked fruitcake? Then look no further! This recipe, inspired by the legendary Mary Berry, will guide you through creating a moist, delicious fruitcake that’s sure to become a family favorite. Forget those dry, dense fruitcakes of the past; this recipe delivers a wonderfully rich and flavorful experience, perfect for festive gatherings or simply enjoying a slice with a cup of tea. This easy recipe is perfect for those new to homemade cooking, while experienced bakers will appreciate its classic approach.
Ingredients:
- 225g/8oz mixed dried fruit (sultanas, raisins, currants, cranberries – get creative!)
- 110g/4oz mixed peel (candied orange and lemon peel)
- 110g/4oz butter, softened
- 110g/4oz light brown soft sugar
- 2 large eggs
- 1 tsp vanilla extract
- 175g/6oz self-raising flour
- 1 tsp mixed spice
- 1 tsp baking powder
- 2 tbsp black treacle (molasses)
- 1 tbsp milk (or orange juice for extra zing!)
- Optional: A handful of chopped nuts (walnuts, pecans, or almonds)
Instructions:
Step 1: Prepare the Fruit
In a large bowl, combine the mixed dried fruit, mixed peel, and any optional nuts. Give it a good stir to ensure everything is evenly distributed.
Step 2: Cream the Butter and Sugar
In a separate bowl, cream together the softened butter and light brown sugar until light and fluffy. This is easiest with an electric mixer, but can be done by hand with a little elbow grease.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the self-raising flour, mixed spice, and baking powder. This helps to create a lighter texture.
Step 5: Fold Everything Together
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix; a few lumps are okay. Stir in the black treacle and milk (or orange juice).
Step 6: Incorporate the Fruit
Gently fold in the prepared fruit mixture.
Step 7: Bake the Cake
Pour the batter into a greased and lined 20cm/8 inch round cake tin. Bake in a preheated oven at 150°C/130°C fan/Gas Mark 2 for approximately 2.5-3 hours. To check if it's done, insert a skewer into the center; it should come out clean.
Step 8: Cool and Store
Let the cake cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, wrap it tightly in baking parchment and foil to keep it moist. This fruitcake is best enjoyed after a few weeks, allowing the flavors to mature.
Tips for Success:
- Use good quality ingredients for the best flavor.
- Don't overmix the batter, as this can lead to a tough cake.
- Check the cake regularly towards the end of the baking time to avoid over-baking.
- Store the cake in an airtight container in a cool, dark place.
Variations:
- Add a splash of brandy or rum to the batter for extra boozy flavor. (Ensure the alcohol evaporates during baking. Do not add to batter for children).
- Use different types of dried fruit and nuts to create your own unique flavor combinations.
- Glaze the finished cake with apricot jam or a simple sugar syrup for extra shine.
Nutritional Information (per serving, approximate):
- Calories: Around 300-350 (depending on ingredients and serving size)
- This information is approximate and will vary depending on the specific ingredients used.
This Mary Berry-inspired fruitcake recipe is a delightful addition to your repertoire of quick dinner ideas and healthy meals, offering a delicious and festive treat. Enjoy!