I am not having a terribly good run with Mary Berry recipes. First I added the extra baking powder specified to the pecan cinnamon swirl cake and it rose and then fell awfully. Then I could only get half the amount of cheesy swirls, and believe me I sliced them thinly. And now today the fruit in the tray bake sank to the bottom. I know why: I should have trusted my judgement and tossed the dried fruit in a little flour from the cake batter before I added it. I did leave out the two extra teaspoons of baking powder. maybe the self raising flour in the UK is not very rise-y???
I also used butter rather than 'baking spread', whatever that is, and I mixed with my mix-master and not a wooden spoon. I'm thinking Mary and I might be on a break.
Still, if I just change the recipe a little, it will work well for me, and I think I could add any kind of dried fruit and/or nut. This recipe is from Mary Berry Cooks.
Sultana & Craisin Tray Bake makes about 20 pieces
- 225g butter, cubed and softened
- 225g caster sugar
- 275g self raising flour
- 4 eggs
- 30 ml milk
- 1/4 tspn cinnamon
- 1/4 tspn mixed spice
- 100g sultanas
- 100g craisins
- demerara or golden caster sugar for the top
Preheat the oven to 180*C/ 160*C fan-forced. Line a 20 x 30cm slice tin with baking paper.
I like to soften the butter and warm the sugar as the oven heats up, just for a few minutes, or until I can push my finger easily into one of the butter cubes.
At this point take a tablespoon or so of the flour and use it to coat the dried fruit thoroughly. Set the fruit aside.
Put the butter and sugar into a mixing bowl and add the rest of the flour, spices, eggs and milk.
Beat slowly at first until combined, and then on high speed for just a minute. Then add the fruit and fold through. Note that my fruit is NOT coated in flour and so sank like stones to the bottom of the batter during baking.
Spoon the batter into the tin and spread evenly. Sprinkle the top with the extra demerara or golden caster sugar. I used the latter. Bake for 35-40 minutes. The top should be a lovely golden brown, the edges will have come away from the side and it will NOT spring back in the centre as Mary says, because the sprinkled sugar makes a hard top.
Cool in the tin and then slice and eat. In spite of my many complaints, the tray bake is nice and spicy and fruity. It will keep for 3-4 days in an airtight container or for about 3 months in the freezer.