I remember the first time I baked Mary Berry’s Cherry Traybake. It was a rainy Saturday afternoon, and I wanted something simple, yet indulgent. A dessert that felt like a warm hug, something nostalgic, but with a bit of a twist. I’d heard so much about Mary Berry’s recipes, particularly her traybakes, and I thought-why not give it a try?
I went straight to her book and found the Cherry Traybake. The recipe looked straightforward, not too complicated, and I loved the idea of cherries-both fresh and maraschino-being incorporated into the batter. The smell of the cake baking in the oven, warm and sweet, filled my kitchen, and as soon as it came out, I was hooked. It was light, fluffy, and bursting with flavor. This quickly became one of my go-to recipes when I wanted to bake something easy but crowd-pleasing.
Mary Berry Cherry Traybake Recipe
The Cherry Traybake is classic Mary Berry-simple ingredients, foolproof instructions, and, most importantly, it always turns out perfectly. The key to its success lies in the balance between the moist cake and the burst of fruity sweetness from the cherries. It’s an incredibly adaptable recipe. You can tweak it a little based on what you have in your pantry, and it still comes out great.
What makes this particular traybake special is how versatile it is. You could serve it for a tea party, a family gathering, or even as an after-dinner treat. It has that comforting British charm, yet it can still stand out as a fresh, modern bake.
Ingredients Needed
Here’s what you’ll need for the recipe:
- Butter (unsalted works best): The heart of any cake, giving it that rich, tender crumb.
- Caster Sugar: The fine texture makes for a smooth batter, and it helps with the lightness of the cake.
- Self-raising Flour: This is a time-saver! It helps the cake rise without needing any extra baking powder.
- Eggs: 3 large eggs-fresh and room temperature is key for a fluffy texture.
- Vanilla Extract: A little splash for that warm, aromatic flavor that complements the cherries.
- Maraschino Cherries: These give a lovely sweet burst of flavor and color. If you don’t have them, you can use fresh or frozen cherries, but maraschino really gives it that extra charm.
- Milk: A small amount to adjust the consistency of the batter.
- Salt: Just a pinch to enhance the flavor and balance the sweetness.
If you can’t find maraschino cherries or prefer something more natural, swapping for fresh cherries or even a mix of dried fruits works well too!
Equipment Needed
To make this cake, you don’t need much. Here’s a quick rundown of the essentials:
- Large Mixing Bowl: For combining all your ingredients.
- Electric Mixer (or whisk): You can definitely mix it by hand, but an electric mixer makes it easier and faster.
- Spatula: To scrape down the sides and make sure everything is well-mixed.
- Greased Traybake Tin (approx. 20cm x 30cm): A rectangular tin works best for this recipe, and greasing it ensures that your cake comes out easily.
- Cooling Rack: Letting your cake cool on a rack helps prevent it from getting soggy.
- Knife or Skewer: For checking if the cake is done by inserting it into the center and seeing if it comes out clean.
How To Make Mary Berry Cherry Traybake?
Making this traybake is easy, and you won’t need to spend hours in the kitchen. Here’s how I go about it:
- Preheat the oven: Set it to 180°C (160°C fan)/350°F and let it heat up while you prepare the cake batter.
- Prepare your tin: Grease and line the traybake tin with baking parchment to ensure your cake comes out easily.
- Mix your dry ingredients: In a large mixing bowl, combine the self-raising flour and a pinch of salt. This will be the base of your batter.
- Cream the butter and sugar: Using an electric mixer, cream the softened butter and caster sugar together until the mixture is light and fluffy. This step is important for a soft, airy cake.
- Add the eggs: Crack in the eggs one by one, mixing them in thoroughly before adding the next. Scrape down the sides of the bowl if necessary.
- Incorporate the flour: Gradually fold in the dry ingredients, adding them in batches, so the batter doesn’t get too dense.
- Add vanilla and milk: Stir in the vanilla extract and a splash of milk to bring everything together into a smooth batter.
- Fold in the cherries: Carefully fold in the maraschino cherries, making sure they’re evenly distributed but not crushed.
- Bake: Pour the batter into your prepared tin, smoothing it out with a spatula. Bake for about 25-30 minutes or until a skewer comes out clean.
- Cool: Once baked, remove the traybake from the oven and let it cool in the tin for 10 minutes before transferring it to a cooling rack to cool completely.
Recipe Variations
As much as I love Mary Berry’s classic version, there are plenty of ways you can play around with this recipe to make it your own. Here are a few ideas:
- Different Fruits: You can swap out the cherries for other fruits like raspberries, blueberries, or even a mix of tropical fruits. The sweetness of the cake pairs well with many fruits.
- Nuts: Add a handful of chopped almonds, walnuts, or hazelnuts to the batter. They give the cake a nice texture contrast with the soft fruit.
- Chocolate Chips: For those with a sweet tooth, a handful of chocolate chips mixed into the batter will take the cake to the next level.
- Glaze or Icing: Drizzle a simple icing over the top once the cake is cool. A lemon or vanilla glaze works particularly well.
What Goes Well With Mary Berry Cherry Traybake?
When it comes to serving, you have plenty of options. Here are some ideas for pairing:
- Whipped Cream or Double Cream: A dollop of lightly whipped cream on the side makes it even more indulgent. You can even lightly sweeten the cream for added flavor.
- Ice Cream: Vanilla ice cream or a fruity sorbet is a great addition, especially for warmer weather.
- Tea or Coffee: This traybake goes wonderfully with a cup of tea or coffee. The flavors are light enough to not overpower your drink, but rich enough to enjoy with it.
- Fruit Compote: If you want something more refreshing, a homemade fruit compote (like strawberry or berry) pairs beautifully with the soft, sweet cake.
What I Have Learnt
Baking this traybake over the years has taught me a lot about balancing flavors and textures. Here are some of the most important things I’ve learned:
- Fresh Cherries vs. Maraschino: Both have their charm, but maraschino cherries add a nostalgic sweetness that’s hard to beat. If you’re going for a more natural flavor, fresh cherries are great, but they might not be as intensely sweet.
- Baking Time: Every oven is different. Check your cake at 25 minutes, but it might need a little more time. Don’t be afraid to test with a skewer.
- Texture: The more air you incorporate into the butter and sugar mixture, the lighter and fluffier your cake will be. Patience here really pays off.
FAQs
What Ingredients Are Needed For Mary Berry’s Cherry Traybake?
The ingredients for Mary Berry’s Cherry Traybake include unsalted butter, caster sugar, eggs, self-raising flour, baking powder, milk, and a tin of cherry pie filling. You will also need some icing sugar and a bit of vanilla extract for the topping.
How Long Does It Take To Bake Mary Berry’s Cherry Traybake?
Mary Berry’s Cherry Traybake typically takes around 25 to 30 minutes to bake in a preheated oven at 180°C (160°C fan) or 350°F (320°F fan). The baking time may vary slightly depending on your oven, so it’s important to check that a skewer inserted into the center comes out clean.
Can I Use Fresh Cherries Instead Of Canned Cherry Pie Filling In The Cherry Traybake?
Yes, you can use fresh cherries instead of canned cherry pie filling, but it’s important to pit and chop the cherries before adding them to the batter. To mimic the sweetness and consistency of the canned filling, you might want to sprinkle a bit of sugar on the fresh cherries or cook them briefly with sugar to create a similar filling texture.