Mary Berry Apricot Cake

This apricot cake nearly had me chucking it in the bin. The first time I made it, the fruit sank like a shipwreck and the middle came out gloopy. Not my finest bake. I was tempted to blame the recipe (sorry, Mary), but the truth is—I rushed it and didn’t prep the fruit properly.

But once I slowed down, drained those apricots like they owed me money, and tossed the dried fruit in flour like I was dusting a scone tin, it came out golden, tender, and properly packed with fruit. Now it’s one of those humble bakes I pull out when I need something that feels both old-fashioned and just a bit special.

So, if your dried fruit always sinks or your batter ends up too wet—let me show you how I fixed that.

What Makes This Recipe Special

I’ve tried loads of fruit cakes, but this one’s got a few things going for it:

• Canned apricots bring a jammy softness that plays beautifully with the chewy dried fruit. It’s not claggy like some all-dried-fruit cakes.
• Almond extract—just a dash—adds this lovely marzipan note that makes people pause mid-bite and go, “Ooh, what’s that?”
• The balance of light muscovado sugar gives it warmth without overpowering the fruit. I tried regular brown sugar once—tasted fine, but not quite the same depth.

INGREDIENTS + WHY THEY MATTER

• Chilled margarine – Keeps the crumb tender and light. I once softened it too much, and the texture went greasy.
• Light muscovado sugar – Adds a warm, slightly toffee-ish flavour. Granulated works, but you lose that softness.
• Eggs – Standard, but I once tried using medium eggs, and it threw off the balance. Stick with large.
• Almond extract – Just a touch transforms the whole thing. Skip it and you’ll notice.
• Self-raising flour + baking powder – That extra half teaspoon gives a little lift, which is crucial with all the fruit weighing it down.
• Canned apricot halves – Must be well drained and chopped. Any excess juice and your cake will be mush in the middle.
• Mixed dried fruit – I use a mix of sultanas, raisins, and chopped dates. Tossed in flour before mixing—they stay put.

Making It Yours (Without Ruining It)

• Egg-free? I did test with aquafaba (3 tbsp per egg)—cake was okay, but a bit gummy. I wouldn’t recommend it unless you have to.
• Gluten-free? I tried it with Doves Farm GF self-raising flour. Worked better than expected! Add ¼ tsp xanthan gum if your flour doesn’t have it.
• No almond extract? Try a few drops of vanilla + a pinch of ground nutmeg—not the same, but still cozy.
• Fruit swaps: I tested with canned peaches once—not bad, but softer and sweeter. Needs a longer drain.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Fruit sank to bottom	Didn’t toss in flour	Lightly coat fruit in flour before folding in
Cake was soggy inside	Apricots too wet	Drain thoroughly—press between paper towels
Dense, greasy crumb	Margarine too soft	Use it cold, straight from the fridge
Pale, underbaked top	Oven temp too low / rack too low	Move to middle shelf, check with skewer at 90 mins

HOW TO MAKE MARY BERRY’S APRICOT CAKE

1. Preheat your oven to 160°C (320°F), or 135°C (275°F) if you’re using a fan oven. Line a 7-inch round tin with baking paper.
2. Measure and mix: In one big bowl, add the margarine, sugar, eggs, almond extract, flour, and baking powder. Beat with an electric mixer until smooth.
3. Prep the fruit: Drain the apricots really well—pat them dry and chop into chunks. Toss the dried fruit in a tablespoon of flour.
4. Fold in fruit: Gently mix the apricots and dried fruit into the batter.
5. Bake: Spoon into the tin, level it off, and bake for about 1 hour 30 minutes. The top should be golden, and a skewer should come out clean.
6. Cool: Let it rest in the tin for 10 minutes, then lift out onto a wire rack. Cool fully before slicing—if you can wait.

TIPS FROM MY KITCHEN

• I line the base and sides of the tin—it makes turning out much easier.
• I scatter a few apricot bits on top before baking—makes it look pretty and helps judge doneness.
• If your oven runs hot, check at 1hr 20—mine nearly overbaked once.

STORAGE + SERVING

• Keeps: 4–5 days at room temp, tightly wrapped. Or up to a week in the fridge.
• Freezes beautifully: Wrap in clingfilm + foil. Defrost overnight at room temp.
• Serve with: Greek yogurt and honey, or warm with custard for a proper pud.

FREQUENTLY ASKED QUESTIONS

Q: Can I use fresh apricots instead of canned?
A: You can, but they need to be very ripe—and poached first. Canned gives more reliable moisture.

Q: My dried fruit always sinks—how do I stop that?
A: Toss them in a spoonful of flour before folding in. Also don’t overmix your batter—it should just hold together.

Q: Is margarine better than butter in this?
A: For this one, yes. I’ve tried butter and it gave a denser, slightly drier cake. Cold margarine keeps it soft.

Q: Can I make it in a loaf tin?
A: You can, but reduce the fruit a little and check for doneness at around 1 hour 15 minutes.

Q: Why is almond extract used in a fruit cake?
A: It lifts the flavour and gives a little Bakewell vibe—it’s subtle but lovely.

Try More Recipes:

• Mary Berry Bara Brith
• Mary Berry Spiced Squash and Walnut Loaf
• Mary Berry Plum Crumble Cake
• Mary Berry Shirl’s Fruit Cake