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Welcome to Mary Berry’s world of tasty treats! Today, we’re excited to talk about her famous recipe. It’s the Sultana and Cherry Cake. This yummy cake shows Mary’s baking skills and love for making sweet memories.
This cake is unique because of its almond sponge base. It’s full of cherry sweetness and sultana richness. The surprise in the middle is a layer of soft marzipan.
Mary’s family loves this cake. They often ask for it at family gatherings and special events. It’s a hit with everyone. The mix of flavors and textures makes it a treat you’ll want more of.
Want to bake Mary Berry’s Sultana and Cherry Cake yourself? We have the recipe and step-by-step guide for you. You’ll need butter, eggs, sugar, flour, almonds, cherries, and marzipan. Let’s start baking!
Bake the cake at 180°C/160°C fan for about 50 minutes. Let it cool before slicing. It tastes great warm or at room temperature. Every bite will make you happy.
Ready to bake this wonderful cake? Start your baking adventure with Mary Berry’s Sultana and Cherry Cake. Taste the magic of her baking skills!
A fruit cake is a holiday favorite that everyone loves. It’s rich, moist, and filled with soaked fruits. This recipe is perfect for Christmas or any celebration you have in mind.
The secret lies in the ingredients. It includes dark raisins, golden raisins, figs, cherries, and more. These fruits soak in dark rum. They add a tasty kick to the cake.
The batter also has oranges, lemons, apple, almonds, and ginger. These give the cake a unique taste. They make it even more delicious.
After mixing the batter, it’s carefully put in a loaf pan. Then, it’s baked slowly to keep it tender. The smell as it bakes brings holiday cheer.
This cake lasts a long time, 6 to 8 weeks. You can add more alcohol to make it better over time. This keeps it fresh and tasty for a while.
Make your holidays special with this fruit cake. It’s a flavorful tradition your family will enjoy. So, spread some cheer this season with this amazing recipe.
Enjoy the rich flavors of the Amaretto Christmas cake, perfect for the season. It’s moist and full of flavor from Amaretto soaked fruit. The cake includes dried figs, sultanas, raisins, glace cherries, and crystallized ginger soaked in Amaretto liqueur.
The batter is carefully made by mixing these soaked fruits with orange and lemon zest, and spices. This blend captures the holiday spirit perfectly.
The cake bakes at 160°C/140Fan/300F for 2-2 1/2 hours. It turns into a moist, fragrant Amaretto Christmas cake, ideal for celebrations.
To add more flavor, soak the cake in Amaretto after baking. Wrap it well for storage to let the flavors blend. Feeding the cake with alcohol every two weeks enhances its taste. This cake brings joy and creates lasting memories of the season with each bite.
Yes, you can replace the cherries with cranberries, blueberries, or raspberries. This lets you pick tastes you like.
Sure thing! Instead of dark rum, you can pick brandy, whiskey, or orange liqueur. This changes the fruit’s flavor in a fun way.
Yes, you can make it without alcohol. Just swap the Amaretto with almond extract. Or, you can leave it out completely.
Wrap the fruit cake in baking paper and foil. It will stay good for 6 to 8 weeks. Remember to add more alcohol every two weeks. This keeps it moist and tasty.
Indeed, you can freeze it for up to 3 months. First, wrap it well in plastic, then into an airtight container or bag.
Yes, you can go gluten-free. Use a gluten-free flour blend. And check that all ingredients, like the fruit and alcohol, are also gluten-free.
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