Ekani Ella This Mary Berry Light Farmhouse Fruit Cake is a beautifully soft, moist, and lightly spiced traditional bake filled with dried fruits and gentle citrus notes. It’s the perfect everyday cake—simple, homely, and perfect with a cup of tea. Unlike dense Christmas cakes, this version is lighter in texture, less rich, and wonderfully balanced.
What Is Mary Berry Light Farmhouse Fruit Cake?
Mary Berry’s Light Farmhouse Fruit Cake is a classic British fruit cake made with a mixture of dried fruits, butter, warm spices, and a soft sponge batter. It has a lighter crumb than traditional fruit cakes, making it suitable for year-round baking.
Other Popular Mary Berry Recipes
Why This Recipe Is Worth Trying
- Light and moist texture, not dense like traditional fruit cakes.
- Perfect everyday bake—great for lunchboxes, tea time, or gifting.
- Simple method with no soaking of fruits required.
- Versatile recipe—easy to adapt with different fruits or nuts.
- Keeps well for days, improving in flavor over time.
Essential Ingredients to Make Mary Berry Light Farmhouse Fruit Cake
- 150g softened butter
- 150g caster sugar
- 3 large eggs
- 225g self-raising flour
- 1 tsp mixed spice
- 350g mixed dried fruit (raisins, sultanas, currants)
- 50g glace cherries (halved)
- 50g mixed peel
- Zest of 1 lemon
- 2–3 tbsp milk (as needed)
Handy Kitchen Tools for Best Results
- 20cm round cake tin or 2lb loaf tin
- Electric mixer or hand whisk
- Large mixing bowl
- Rubber spatula
- Baking parchment
- Cooling rack
Step-by-Step Guide to Making Mary Berry Light Farmhouse Fruit Cake
Step 1: Prepare the Cake Tin
Line a 20cm round tin with baking parchment. Preheat your oven to 160°C (140°C fan) / 320°F.
Step 2: Cream Butter and Sugar
Beat the butter and sugar together until pale and fluffy. This step helps create a light, soft crumb.
Step 3: Add the Eggs One at a Time
Beat in the eggs one by one, mixing well after each addition. If the mixture curdles, add a spoonful of flour to bring it back together.
Step 4: Fold in Dry Ingredients
Sift in the self-raising flour and mixed spice. Fold gently until combined.
Step 5: Add Fruits and Lemon Zest
Stir in the mixed dried fruit, glace cherries, mixed peel, and lemon zest. If the batter feels thick, add 2–3 tablespoons of milk.
Step 6: Transfer to Tin
Spoon the batter into the lined tin and smooth the surface.
Step 7: Bake Slowly
Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a skewer inserted into the center comes out clean.
Step 8: Cool Completely
Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool fully.
Step 9: Slice and Serve
Cut into slices once cooled. The flavor deepens the next day, making it even better.
What I Got Wrong (And How I Fixed It)
- Cake too dry: Added 1–2 extra tablespoons of milk.
- Fruit sank to the bottom: Tossed the fruits in a tablespoon of flour before adding.
- Cake cracked on top: Lowered oven temperature slightly.
- Cake too dense: Beat the butter and sugar for longer to incorporate more air.
Healthier Version of Mary Berry Light Farmhouse Fruit Cake
- Use light margarine instead of butter.
- Reduce sugar by 20–30 grams.
- Add extra lemon zest or orange zest for natural sweetness.
- Swap half the dried fruit for chopped apples for moisture and fiber.
Ingredient Substitutions for Mary Berry Light Farmhouse Fruit Cake
- Caster sugar → light brown sugar for richer flavor.
- Mixed dried fruit → raisins + chopped apricots or dates.
- Self-raising flour → plain flour + 1.5 tsp baking powder.
- Mixed spice → cinnamon + nutmeg combination.
Pairing Ideas: What to Serve With Mary Berry Light Farmhouse Fruit Cake
- Hot tea – Classic British pairing.
- Fresh berries – Adds brightness.
- Whipped cream – Light and airy addition.
- Butter spread – For a rustic touch.
- Greek yogurt – Adds tang and creaminess.
Expert Tips to Make Perfect Mary Berry Light Farmhouse Fruit Cake
- Room temperature ingredients mix more smoothly.
- Dust dried fruits with flour to stop sinking.
- Do not overmix after adding flour to keep the crumb soft.
- Bake low and slow for even cooking.
- Store overnight before serving for a deeper flavor.
- Line the tin well to prevent the edges from drying out.
Creative Ways to Customize Mary Berry Light Farmhouse Fruit Cake
- Add nuts like chopped almonds or walnuts.
- Mix in orange zest for citrus fragrance.
- Add a splash of rum for a festive version.
- Swap glace cherries for dried cranberries.
- Add grated apple for extra moisture.
Storing Mary Berry Light Farmhouse Fruit Cake the Right Way
- Room temperature: Store in an airtight tin for up to 5 days.
- Freezer: Wrap slices tightly and freeze for up to 2 months.
- Keep wrapped to preserve moisture.
How to Reheat Fruit Cake (If Needed)
- Microwave: 10–15 seconds per slice.
- Oven: 150°C for 5 minutes if you prefer it warm.
- Add butter to warm slices for richness.
Nutritional Breakdown (per slice)
- Calories: 280
- Fat: 9g
- Carbs: 44g
- Sugar: 24g
- Fiber: 2g
- Protein: 4g
Mary Berry Light Farmhouse Fruit Cake
Mary Berry’s Light Farmhouse Fruit Cake is a classic British fruit cake made with a mixture of dried fruits, butter, warm spices, and a soft sponge batter. It has a lighter crumb than traditional fruit cakes, making it suitable for year-round baking.
- Prep Time: 20
- Cook Time: 80
- Total Time: 1 hour 40 minutes
- Yield: 10 1x
- Category: Cake
- Method: Baking
- Cuisine: British
Ingredients
-
150g softened butter
-
150g caster sugar
-
3 large eggs
-
225g self-raising flour
-
1 tsp mixed spice
-
350g mixed dried fruit (raisins, sultanas, currants)
-
50g glace cherries (halved)
-
50g mixed peel
-
Zest of 1 lemon
-
2–3 tbsp milk (as needed)
Instructions
Line a 20cm round tin with baking parchment. Preheat your oven to 160°C (140°C fan) / 320°F.
Beat the butter and sugar together until pale and fluffy. This step helps create a light, soft crumb.
Beat in the eggs one by one, mixing well after each addition. If the mixture curdles, add a spoonful of flour to bring it back together.
Sift in the self-raising flour and mixed spice. Fold gently until combined.
Stir in the mixed dried fruit, glace cherries, mixed peel, and lemon zest. If the batter feels thick, add 2–3 tablespoons of milk.
Spoon the batter into the lined tin and smooth the surface.
Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a skewer inserted into the center comes out clean.
Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool fully.
Cut into slices once cooled. The flavor deepens the next day, making it even better.
FAQs
Why is my fruit cake too dry after baking?
A fruit cake turns dry when there isn’t enough moisture in the batter, or it’s been overbaked. Add 2–3 tablespoons of milk to loosen the batter, bake at a low temperature, and check for doneness early to prevent overcooking.
Why did the dried fruits sink to the bottom of my farmhouse cake?
Fruits sink when they’re too heavy or the batter is too thin. Lightly coat the dried fruits in a tablespoon of flour before folding them into the mixture. This helps them stay evenly distributed throughout the cake.
How do I stop my farmhouse fruit cake from cracking on top?
Cracks appear when the oven temperature is too high or the cake tin isn’t lined properly. Bake on a lower shelf at a moderate temperature and ensure the tin is fully lined to insulate the edges and top.
Can I make a lighter or less sweet version of this fruit cake?
Yes, you can reduce the sugar by 20–30 grams and use a mix of dried fruits with fresh apples for natural sweetness. Using low-fat margarine and adding extra lemon zest also keeps the cake light while maintaining flavor.
Wrapping It Up
This Mary Berry Light Farmhouse Fruit Cake brings everything we love about traditional British baking—warmth, comfort, and simplicity—while remaining soft, light, and full of fruity goodness. It’s an easy recipe to master and perfect for making ahead, gifting, or enjoying as an everyday treat. With its gentle sweetness and homely flavors, it’s a cake you’ll return to again and again. Enjoy every cozy slice!
