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Mary Berry Light Farmhouse Fruit Cake

Light Farmhouse Fruit Cake recipe
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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.

Ingredients

Scale

  • 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

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-light-farmhouse-fruit-cake/