Christmas magic with mary berry: a festive pineapple fruitcake recipe

When it comes to classic holiday treats, fruit cake with pineapple holds a special place. This delectable dessert combines the richness of fruits, the tanginess of pineapple, and the warmth of spices, creating a festive and flavorful masterpiece. In this blog post, we will explore Mary Berry’s renowned fruit cake with pineapple recipe, providing step-by-step instructions and tips to help you create this beloved sweet.

Ingredients:

• 12 ounces mixed dried fruit (such as raisins, sultanas, currants, and mixed peel)
• 6 ounces glacé cherries, halved
• 4 ounces pineapple, chopped
• 4 ounces chopped mixed nuts
• 8 ounces self-raising flour, plus extra for dusting
• 4 ounces butter, softened
• 4 ounces caster sugar
• 2 large eggs, beaten
• 2 tablespoons milk
• 1 teaspoon mixed spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon grated nutmeg
• Zest of 1 orange
• Zest of 1 lemon

Instructions:

1. Soak the Fruit: In a large bowl, combine the mixed dried fruit, glacé cherries, pineapple, and chopped nuts. Cover with boiling water and let soak for at least 6 hours or overnight.
2. Prepare the Tin: Grease and flour a 2-pound loaf tin.
3. Drain the Fruit: Drain the soaked fruit and pat it dry with paper towels.
4. Combine the Dry Ingredients: In a separate bowl, whisk together the flour, mixed spice, cinnamon, ginger, nutmeg, orange zest, and lemon zest.
5. Cream the Butter and Sugar: In a large bowl, cream together the softened butter and caster sugar until light and fluffy.
6. Add the Eggs and Milk: Gradually add the beaten eggs to the butter mixture, alternating with the milk. Mix until well combined.
7. Incorporate the Dry Ingredients: Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
8. Fold in the Fruit: Add the drained fruit and nuts to the batter and gently fold until evenly distributed.
9. Pour into Tin: Pour the batter into the prepared loaf tin and smooth the top.
10. Bake: Bake the fruit cake in a preheated oven at 325°F (160°C) for 2-2 1/2 hours, or until a skewer inserted into the center comes out clean.
11. Cool and Wrap: Let the fruit cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. Wrap the cooled cake in parchment paper and then in aluminum foil.

Tips:

• For a richer flavor, use dark muscovado sugar instead of caster sugar.
• Add 1/4 cup of brandy or rum to the soaked fruit for extra depth of flavor.
• If you don’t have mixed peel, you can use candied orange or lemon peel instead.
• To ensure even baking, place the loaf tin on a rack in the middle of the oven.
• Allow the fruit cake to mature for at least 2 weeks before slicing and serving.

Variations:

• Add Chocolate: Fold in 1/2 cup of chopped dark chocolate to the batter for a decadent touch.
• Use Different Fruits: Swap out the pineapple for other fruits such as dried apricots, cranberries, or blueberries.
• Add Spices: Enhance the flavor with additional spices such as cardamom, cloves, or allspice.

Serving Suggestions:

• Serve the fruit cake with a dollop of whipped cream or custard.
• Pair it with a cup of tea or coffee for a cozy afternoon treat.
• Wrap individual slices in parchment paper and tie with a ribbon for festive gifts.

Finishing Touches:

• Candied Fruit: Decorate the top of the fruit cake with candied cherries, pineapple slices, or orange peel.
• Royal Icing: Spread a layer of royal icing over the cooled cake and pipe decorative designs.
• Marzipan: Roll out marzipan and cover the top of the fruit cake for an elegant touch.

The Art of Maturing Fruit Cake

Mary Berry recommends maturing fruit cake for at least 2 weeks before slicing and serving. This allows the flavors to meld and develop, resulting in a richer and more complex taste. Store the wrapped fruit cake in a cool, dark place.

Popular Questions

• Can I use a different type of flour? Yes, you can use plain flour instead of self-raising flour, but you will need to add 2 teaspoons of baking powder to the dry ingredients.
• How do I know when the fruit cake is done baking? Insert a skewer into the center of the cake. If it comes out clean, the cake is done.
• Can I freeze fruit cake? Yes, you can freeze fruit cake for up to 3 months. Wrap it tightly in plastic wrap before freezing.
• How long does fruit cake last? Properly stored, fruit cake can last for several months.
• What is the best way to serve fruit cake? Serve fruit cake with a dollop of whipped cream or custard, or pair it with a cup of tea or coffee.