Mary Berry Fruit Cake

Mary Berry’s Classic Fruit Cake is a traditional British treat that combines a rich, moist cake with a mix of dried fruits, warm spices, and a hint of citrus. This cake is perfect for festive occasions or to enjoy with a cup of tea, and it stores well, making it an ideal make-ahead dessert.

What is Mary Berry’s Fruit Cake?

Mary Berry’s Fruit Cake is a dense, moist cake packed with mixed dried fruits, citrus zest, and a warm blend of spices. This classic cake is often enjoyed during the holidays but is a delicious year-round treat. It has a rich flavor that deepens over time, making it perfect for baking ahead and storing.

Other Popular Recipes

• James Martin Banana Bread
• Delia Smith Coffee and Walnut Cake
• Mary Berry Fruit Cobbler

Why You Should Try This Recipe

• Rich and Moist: The fruit keeps the cake moist and flavorful.
• Perfect for Holidays or Special Occasions: Ideal for Christmas or family gatherings.
• Make-Ahead Friendly: The flavor improves with time.
• Simple Ingredients: Uses pantry staples and dried fruits.
• Classic British Dessert: A timeless recipe passed down through generations.

Ingredients Needed to Make Mary Berry’s Fruit Cake

For the Fruit Cake

• 225g (1 cup) Unsalted Butter (softened): Adds richness and moisture.
• 225g (1 cup) Light Brown Sugar: Sweetens the cake and gives a deep flavor.
• 4 Large Eggs: Provides structure and moisture.
• 225g (1 3/4 cups) Self-Raising Flour: Helps the cake rise slightly.
• 225g (1 1/2 cups) Currants: Adds a sweet and tangy flavor.
• 225g (1 1/2 cups) Sultanas: Adds sweetness and moisture.
• 100g (3/4 cup) Glace Cherries (halved): Adds color and sweetness.
• 100g (3/4 cup) Mixed Peel: Provides citrus flavor and texture.
• 50g (1/3 cup) Ground Almonds: Adds moisture and a slight nutty flavor.
• 2 tbsp Black Treacle (molasses): Deepens the flavor and color.
• Zest of 1 Lemon: Adds a fresh, citrusy note.
• Zest of 1 Orange: Adds brightness to the flavor.
• 1 tsp Mixed Spice: Adds warmth and complements the fruits.

For the Glaze (optional)

• 2 tbsp Apricot Jam: For a shiny, sticky finish.
• 1 tbsp Water: To thin the jam.

Equipment Needed

• 8-Inch Round Cake Pan: For baking the fruit cake.
• Mixing Bowls: For preparing the batter.
• Electric Mixer or Wooden Spoon: For creaming butter and sugar.
• Spatula: For folding ingredients.
• Parchment Paper: To line the pan.
• Zester and Grater: For the lemon and orange zest.

Instructions to Make Mary Berry’s Fruit Cake

Step 1. Preheat the Oven and Prepare the Pan

Preheat your oven to 150°C (300°F). Grease an 8-inch round cake pan and line it with parchment paper, extending the paper above the rim to prevent over-browning.

Step 2. Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and light brown sugar together until light and fluffy, about 3-5 minutes.

Step 3. Add Eggs Gradually

Add the eggs one at a time, mixing well after each addition to prevent curdling.

Step 4. Add Treacle and Zest

Stir in the black treacle, lemon zest, and orange zest, mixing until fully combined.

Step 5. Combine Dry Ingredients and Fruits

In a separate bowl, combine the self-raising flour, ground almonds, mixed spice, currants, sultanas, glace cherries, and mixed peel. Gently fold this mixture into the wet ingredients until just combined.

Step 6. Pour batter into the Pan

Spoon the batter into the prepared cake pan, smoothing the top with a spatula.

Step 7. Bake the Fruit Cake

Bake in the preheated oven for 2-2.5 hours, or until a skewer inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with foil.

Step 8. Cool and Glaze (Optional)

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. For a shiny glaze, heat the apricot jam and water together, then brush it over the top of the cake.

Step 9. Store or Serve

Once fully cooled, the cake can be wrapped tightly in parchment paper and foil and stored in an airtight container. This cake keeps well for weeks and tastes even better after a few days.

What Goes Well With Fruit Cake

• Clotted Cream – Adds a creamy, rich contrast.
• Cup of Tea or Coffee – Complements the cake’s flavors.
• Aged Cheese – A sharp cheese like cheddar pairs well with the sweetness.
• Warm Custard – Adds a smooth, comforting element.
• Glass of Port or Sherry – Enhances the rich fruit flavors.

Expert Tips for Making the Best Fruit Cake

For a perfect fruit cake, follow these tips:

• Use Room Temperature Ingredients – Helps create a smooth, even batter.
• Avoid Overmixing – Fold gently to keep the cake tender.
• Line the Pan Carefully – This prevents over-browning and sticking.
• Let the Cake Rest – Storing for a few days allows the flavors to deepen.
• Brush with Alcohol – For a richer flavor, brush with brandy or rum before wrapping.

Easy Variations of Mary Berry’s Fruit Cake

Customize your fruit cake with these variations:

• Add Chopped Nuts – Walnuts or pecans add crunch and flavor.
• Soak the Fruits – Soak dried fruits in brandy or tea overnight for extra depth.
• Add Cinnamon or Nutmeg – A pinch of extra spice enhances the warmth.
• Use Dark Muscovado Sugar – For a deeper, caramel-like flavor.
• Top with Marzipan and Icing – For a festive finish, cover with marzipan and fondant.

Best Practices to Store Fruit Cake

• Wrap Tightly in Parchment and Foil – Keeps the cake moist and prevents drying.
• Store in a Cool, Dark Place – This cake can keep for several weeks if properly stored.
• Freeze for Long-Term Storage – Freeze slices or the whole cake for up to 3 months; thaw at room temperature before serving.

Nutrition Value (per serving)

• Calories: 350
• Carbohydrates: 50g
• Protein: 5g
• Fat: 15g
• Fiber: 3g
• Sugar: 35g

FAQs

Can I Make Mary Berry’s Fruit Cake Ahead of Time?

Yes, Mary Berry’s fruit cake is perfect for making ahead. The flavors actually improve over time, so you can bake it up to a month in advance. Wrap it tightly in parchment paper and foil, then store in an airtight container in a cool, dark place.

How Do I Keep My Fruit Cake Moist?

To keep your fruit cake moist, wrap it well in parchment and foil, then store it in an airtight container. You can also brush it with a small amount of brandy or orange juice before wrapping, which helps retain moisture and enhances the flavor.

Can I Freeze Mary Berry’s Fruit Cake?

Yes, this fruit cake freezes well. Wrap it tightly in plastic wrap and then in foil before placing it in the freezer. It can be frozen for up to 3 months. Thaw at room temperature before serving.

What Type of Dried Fruits Are Best for Fruit Cake?

Currants, sultanas, and glace cherries are commonly used in Mary Berry’s recipe, along with mixed peel for added citrus flavor. You can also add dried apricots, dates, or raisins to customize the flavor and texture of your fruit cake.

Final Words

Mary Berry’s Fruit Cake is a delightful classic that’s perfect for any special occasion, especially during the holidays. Packed with fruits, spices, and a touch of citrus, this rich and moist cake will impress with its traditional flavors. Enjoy it with a warm drink, a slice of cheese, or just as it is!

More By British Baking Recipes

• Delia Smith Banana Bread
• Mary Berry Lemon Biscuits
• Mary Berry Parmesan Biscuits
• Mary Berry Banana Bread

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