Mary Berry Recipes

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My dear bakers, there's something utterly comforting and wonderfully nostalgic about a truly good fruit cake, isn't there? It conjures images of cozy afternoons, a steaming cup of tea, and perhaps a good book by the fire. While many think of rich, dark fruit cakes reserved for Christmas, I've always adored a lighter, everyday version, perfect for any time of year. This recipe for my Light Farmhouse Fruit Cake is just that – a delightful, less imposing cake that still delivers all the warmth and fruitiness we cherish.

I've perfected this recipe over many years, ensuring it's wonderfully simple to prepare, yet yields a cake that's moist, tender, and bursting with flavour. It's not one of those cakes that requires weeks of maturing; instead, it's ready to be enjoyed almost as soon as it cools. The beauty of this farmhouse style is its approachable nature, making it a real family favourite and a joy to bake, even for those new to the world of fruit cakes.

With a gentle hint of spice and a generous helping of plump, juicy dried fruits, this cake is sheer perfection. It’s a versatile bake, equally at home at a bustling family gathering or as a quiet treat for yourself. So, tie on your apron, gather your ingredients, and let's create a truly splendid Light Farmhouse Fruit Cake together – you'll be so pleased you did!

Why You'll Love This Recipe

Wonderfully simple, straightforward method, perfect for all skill levels.
Achieves a beautifully moist and tender crumb without being overly rich or heavy.
Packed with comforting fruit flavours and a delicate hint of spice, making it an ideal everyday treat.

Ingredients

225g (8oz) plain flour
1 tsp baking powder
1 tsp mixed spice
175g (6oz) unsalted butter, softened
175g (6oz) light muscovado sugar (or soft brown sugar)
3 large eggs
1 tbsp milk
450g (1lb) mixed dried fruit (sultanas, currants, raisins, a few glace cherries chopped)
Zest of 1 lemon

Equipment Needed

20cm (8-inch) round cake tin • Baking parchment • Large mixing bowl • Electric hand mixer (or wooden spoon) • Sieve • Spatula or wooden spoon • Wire cooling rack • Measuring scales

Step-by-Step Instructions

Preheat your oven to 150°C (130°C fan/300°F/Gas Mark 2). Grease and line a 20cm (8-inch) round cake tin with baking parchment, ensuring the paper comes up a little higher than the tin's edge. This helps protect the cake during its long bake.
In a large mixing bowl, cream together the softened butter and light muscovado sugar until the mixture is light and fluffy. This step is crucial for a tender cake.
Gradually beat in the eggs, one at a time, adding a spoonful of flour with each egg to prevent curdling.
Sift together the remaining plain flour, baking powder, and mixed spice. Fold this into the butter and egg mixture until just combined. Be careful not to overmix, as this can make the cake tough.
Stir in the mixed dried fruit and the grated lemon zest. Then, gently fold in the tablespoon of milk to loosen the mixture slightly.
Spoon the cake mixture into your prepared tin and level the surface with the back of a spoon. You might want to make a slight hollow in the centre; this helps the cake rise evenly.
Bake for 1 hour 30 minutes to 1 hour 45 minutes, or until a skewer inserted into the centre comes out clean. If the top starts to brown too quickly, cover it loosely with a piece of foil.
Once baked, remove the cake from the oven and let it cool in the tin for about 15-20 minutes before turning it out onto a wire rack to cool completely.
Once completely cold, wrap the cake in baking parchment and then foil. It will keep beautifully for several days, and the flavours will deepen.

Perfect Substitutions

Light muscovado sugar -> Soft brown sugar for a similar flavour and moisture.
Mixed dried fruit -> Any combination of sultanas, raisins, currants, chopped apricots, or cranberries can be used, ensuring the total weight remains the same.
Mixed spice -> 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg for a lovely alternative.

Serving Suggestions

This delightful Light Farmhouse Fruit Cake is absolutely divine served simply with a lovely cup of tea or coffee, making it perfect for an afternoon treat. A thin slice with a little unsalted butter spread on it is also a wonderfully traditional way to enjoy it. If you enjoyed this, you might also love our Classic Carrot Tray Bake and Classic Golden Cheese Straws.

How to Store \u0026 Reheat

This cake keeps beautifully! Once completely cool, wrap it first in baking parchment and then in aluminium foil to keep it fresh. Store in an airtight container in a cool, dry place for up to 1-2 weeks. It doesn't require refrigeration. This cake is not typically reheated; it's best enjoyed at room temperature.

Mary's Secrets to Success

For a truly tender crumb, ensure your butter and eggs are at room temperature. This allows them to emulsify properly, creating a smooth, airy batter. When creaming butter and sugar, take your time; it should be very pale and fluffy. And remember, a gentle hand is always best when folding in the flour and fruit – we want to keep that lovely air in the mixture!

Frequently Asked Questions

Can I use different types of dried fruit?

Absolutely! Feel free to adapt the mixed fruit to your preference. Dried cranberries, chopped apricots, or even a few candied peels would be lovely additions. Just ensure the total weight remains the same for the best results.

How long will this fruit cake keep?

This Light Farmhouse Fruit Cake keeps beautifully for up to 1-2 weeks when stored in an airtight container in a cool, dry place. Its flavour often improves a day or two after baking, becoming even more mellow and delicious.

Do I need to soak the fruit before baking?

For this particular light fruit cake, soaking the fruit isn't strictly necessary as the cake has enough moisture to keep them plump. However, if you prefer, a quick soak in tea, orange juice, or even a little brandy for an hour or two would certainly enhance the flavour and moisture.

My cake turned out a bit dry, what went wrong?

A dry cake is often a sign of overbaking. Ensure you test with a skewer and remove it as soon as it comes out clean. Also, measuring your ingredients accurately, especially the flour, is key. Using softened butter and not overmixing the batter also contributes to a wonderfully moist crumb.

Can I make this cake gluten-free?

You certainly can! Simply substitute the plain flour with a good quality gluten-free plain flour blend, ensuring it contains xanthan gum (or add 1/2 tsp if it doesn't). The baking time might need a slight adjustment, so keep a watchful eye on it.