Mary Berry Cherry Loaf

Right, confession time: the first time I made Mary Berry’s cherry loaf, the cherries sank like little red anchors. Every slice looked like a geological cross-section—golden sponge on top, a cherry graveyard at the bottom. Classic rookie mistake.

I was baking it for a Sunday coffee with my neighbour Judith (who, by the way, thinks everything should be gluten-free and sugar-free—this is not). So I was determined to get it right the second time. I rinsed the glacé cherries, dried them like they were fine crystal, and yes—tossed them in flour before folding them in. Magic.

If you’ve ever had cherry cake disappoint you—too dense, dry, or just plain boring—let me show you how this one fixes all that. It’s soft, light, with just enough orange zest to keep it from being cloying. And the semolina? Total game-changer.

What Makes This Recipe Special

Most cherry loaves I’ve tried lean a bit stodgy—but not this one. Here’s why it works:

• Semolina adds structure without heaviness – it’s subtle, but gives the crumb a bit more body and bounce.
• Cold margarine makes it fluffier – I was sceptical too. But it blends better cold and helps with that tender rise.
• Orange zest cuts the sweetness – without it, the cherries can make the whole thing veer into candy territory.

And I have to say, rinsing and drying the glacé cherries properly might be the most overlooked but crucial step. Sticky cherries = soggy bottom. I learned the hard way.

INGREDIENTS + WHY THEY MATTER

• Glacé Cherries (100g) – Sweet, chewy, jewel-like bits of nostalgia. Rinse and dry thoroughly or risk sinking and streaks.
• Self-Rising Flour (100g) – The lift comes built-in. I tried it with plain and baking powder once—wasn’t the same.
• Cold Margarine (114g) – Yep, straight from the fridge. Gives a cleaner crumb than butter here.
• Superfine Sugar (100g) – Dissolves more evenly. Granulated left little crunch specks when I tested it.
• Eggs (2 large) – Bind and rise. No swaps here unless you’re feeling experimental (see below).
• Orange Zest (1 small orange) – A zingy balance to the cherries. Lemon works, but orange gives a warmer finish.
• Semolina (25g) – Adds a slightly nubbly texture that’s brilliant in contrast with the cherries.

Want to Change It Up? Here’s How

• Egg-Free? I did try a batch with flax eggs (1 tbsp ground flax + 2½ tbsp water per egg). The texture held up, but it didn’t rise quite as much.
• No Semolina? You can swap it for more flour—but it does flatten the flavour a bit.
• Gluten-Free? A GF self-raising blend worked when I added ½ tsp xanthan gum. Still a bit crumbly but tasty.
• Cherry Swaps: Dried cranberries with orange zest was a Christmasy twist. Chopped dried apricots also worked surprisingly well.

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

What Went Wrong	Why It Happens	How to Fix It
Cherries sank to bottom	Didn’t dry them or toss in flour	Rinse, dry, then toss in a bit of flour before mixing
Cake too dense	Overmixed the batter	Just beat until smooth—don’t go full power mode
Pale top, soggy middle	Oven too cool	Check your oven runs true—mine needed 5° more
Tough edges	Used butter, not margarine	Cold margarine keeps the texture softer

HOW TO MAKE MARY BERRY’S CHERRY LOAF

1. Prep the tin: Line and grease a 1lb loaf tin. I use a reusable liner these days—less faff, less tearing.
2. Sort your cherries: Rinse glacé cherries in warm water to remove syrup. Pat dry, then toss with a spoon of the flour. This helps keep them afloat.
3. Mix it all: In a large bowl, add flour, margarine, sugar, eggs, zest, semolina, and the rest of the cherries. Beat until just smooth.
4. Bake it: Spoon into the tin, smooth the top, and bake at 180°C (160°C fan) for 40–45 mins. A skewer should come out clean.
5. Cool properly: Leave in the tin for 5 minutes, then move to a wire rack. Don’t skip this—it helps stop steam from making the bottom soggy.

TIPS FROM MY KITCHEN

• I sift the self-raising flour with the semolina—it helps with even mixing.
• My fan oven runs hot, so I bake at 155°C fan and check at 38 minutes.
• I store the loaf upside-down while it cools (still in paper) to avoid a domed top.
• A sprinkle of demerara on top before baking gives it a lovely crackly crust.

STORAGE + SERVING

• Keeps: 4–5 days in an airtight tin. Stays moist thanks to the cherries.
• Freezes: Like a dream. Slice, wrap, and freeze for up to 3 months. Thaws in about 2 hours at room temp.
• Serve with: Strong builder’s tea. Or warm with vanilla ice cream—seriously comforting.

FAQs – Real Query Answers

Q: Why do my cherries always sink in cherry loaf?
A: They’re too wet or heavy. Rinse off the syrup, pat dry, and toss them in a bit of flour. That’s the best insurance policy.

Q: Can I use butter instead of margarine?
A: You can, but it changes the texture—firmer and a bit greasy, honestly. This is one of the few times I think margarine wins.

Q: What’s the purpose of semolina in this cake?
A: It gives a subtle bite and stops the crumb from going too soft. Adds structure without making it dry.

Q: Can I double the recipe for a bigger tin?
A: Yes, but extend the bake time to around 1 hr 10 mins and tent with foil halfway so it doesn’t brown too quickly.

Q: Is this the same as a cherry Madeira cake?
A: Close, but not quite. Madeira tends to be firmer and often uses almond or lemon. This one’s lighter, more of a teatime slice.

Try More Recipes:

• Mary Berry Thomas Flan
• Mary Berry Cinnamon Biscuits
• Mary Berry Queen Cakes
• Mary Berry Iced Biscuits