fruit loaf cake recipe mary berry

fruit loaf cake recipe mary berry

fruit loaf cake recipe mary berry

Basic Ingredients for fruit loaf cake recipe mary berry

  • Fruit soak one cup  diced candied orange Peel One cup  raisins
  •  one cup  dried cranberries 
  • Onecup chopped pitted prunes 
  • one cup  chopped candied pineapple 
  • half cup  dried currants 
  • half cup dried cherries
  •  1/4 cup  finely chopped candied ginger (crystallized)
  •  One cup sweet sherry, brandy
  •  half cup  orange juice
  •  one Tbsp  finely grated orange zest 
  • one Tbsp  finely grated lemon zest 
  • one Tbsp  finely grated fresh ginger Cake
  •  one cup (225g) unsalted butter at room temperature
  •  one cup  of dark brown sugar packed in a small jar Three large eggs at room temperature
  •  3/4 cup ground almonds
  •  two cups all-purpose flour 
  • 1 1/2 g  tsp of baking powder 
  • 1/4 teaspoon salt 
  • 1/4 cup + 1/2 cup , sweet sherry, or brandy 
  • one cup chopped pecans.
  •  1 1/2 cups of whole pecans are available for garnish (optional). 

How do you make fruit loaf cake recipe mary berry

  •  To make the fruit soak, combine the candied orange peel, all dried and candied fruits with the sherry, brandy, orange juice, orange zest, and lemon zest.This mixture should be kept covered and chilled for at least one night, up to three days. Stir occasionally. 
  • Preheat oven to 300 F (150 C).
  •  Mix the butter and brown sugar until light and fluffy. After this, Beat in the eggs one by one, beating well between each addition.  Mix in the ground almonds. After this,In a separate bowl Mix the flour, baking powder, and salt. Add this to the batter. Add 1/4 cup of brandy or sherry to the batter. Mix the chopped pecans and the batter. Stir well to coat the fruits. Spread the batter into the pans. Pecans can be arranged on top of the cakes as a ring if you prefer. Bake the cakes for two hours and fifteen minutes until a skewer inserted into the middle of the cake comes out clean. 
  •  Brush the fruitcakes’ tops while still warm from the oven with the remaining 1/2 cup sherry/brandy. As the cakes cool down, brush the tops of the fruitcakes a second time. Wrap the cakes well. Fruitcakes can be kept in the refrigerator for up to 8 weeks, or frozen for up 6 months.

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