Description
A soft and golden British fruit cake featuring Mary Berry’s classic method with cherries, sultanas, and ground almonds—plus Dana’s subtle Polish-American twist.
Ingredients
6 oz margarine
6 oz light muscovado sugar
3 large eggs
6 oz self-raising flour
2 oz ground almonds
5 oz sultanas
3 oz glacé cherries (halved & rinsed)
½ tsp ground cardamom (optional)
2 oz dried cranberries (optional)
Pinch of salt
Instructions
1. Preheat oven to 325°F (160°C). Line a 2lb loaf tin.
2. Cream margarine and sugar until light.
3. Beat in eggs one at a time.
4. Mix flour, almonds, and salt in a separate bowl.
5. Add dry mix to creamed mixture.
6. Fold in fruit and optional cardamom/cranberries.
7. Spoon into tin and smooth the top.
8. Bake for 1 hr 15 mins until golden.
9. Cool in tin 10 mins, then on a wire rack.
Notes
Wrap and store for up to 5 days.
Freezes well in individual slices.
Perfect for tea or lunchboxes.
- Prep Time: PT15M
- Cook Time: PT1H15M
- Category: British Recipes
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 21g
- Sodium: 135mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Mary Berry Manor House Cake, Fruit Cake, British Loaf, Afternoon Tea