Mary Berry Fruit Cake

I’ll be honest—I never used to like fruit cake. It was the one thing on the Christmas table I’d quietly nudge aside, next to the bowl of sad tangerines. But then, last November, with the rain hammering the windows and my baking itch in full swing, I gave Mary’s version a proper go. And… well, everything changed.

First time round, I underbaked it (classic move). Looked golden on top, but the middle sank like a wet sponge. But the flavour? Oh, my word—zesty, buttery, spiced just enough. So I baked it again. And again. Tinkered with the tin size, dried the cherries better, got smarter about the bake time.

If you’ve ever been scared off by stodgy, dense bricks pretending to be cake, let me show you how I fixed that.

What Makes This Recipe Special

Most fruit cakes lean heavy—more like punishment than pudding. But this one has a few clever tricks that change the game:

• The orange zest wakes the whole thing up. It cuts through the richness and brings out the fruit beautifully.
• Ground ginger (surprise!) adds warmth without shouting about it.
• And beating all the main ingredients together at once? Bold move. I thought it’d make the batter lumpy, but it turned out lighter than expected—if you don’t overdo it.

Also: Mary doesn’t soak the fruit. And I thought that would make it dry. Spoiler: it didn’t.

INGREDIENTS + WHY THEY MATTER

• Butter (225g) – Gives richness and structure. I once tried margarine in a pinch. Don’t.
• Superfine sugar (225g) – Creams beautifully. Regular sugar works, but it’s just a bit grainier.
• Orange zest (1 orange) – Absolutely key. I forgot it once, and the cake tasted flat.
• Eggs (4 large) – Bind everything. If you use medium, add an extra half-egg (I know, annoying).
• Ground ginger (1 tsp) – Adds warmth. Cinnamon’s too cloying here.
• Self-rising flour (225g) – Keeps it tender. If you only have plain flour, add 2 tsp baking powder.
• Mixed dried fruit (350g) – I use a mix of raisins, sultanas, and currants. Steer clear of supermarket blends with peel—overpowers everything.
• Glacé cherries (50g) – Rinse and dry them properly. Otherwise they sink and create little sugary puddles.

Making It Yours (Without Ruining It)

• Egg-free: I tested with flax eggs—held together fine, but you lose some lift. It’s denser but still edible.
• Gluten-free: Swap in a 1:1 GF self-raising blend. I tried Doves Farm. Cake held up, just a little crumblier.
• No cherries? Sub chopped dried apricots or even dried pineapple. Lovely, but stick to the same weight.
• Spice it up: Add ½ tsp mixed spice or nutmeg if you’re in a festive mood.

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

What Went Wrong	Why It Happens	How to Fix It
Cake sank in the middle	Underbaked centre	Test with a skewer and press gently on top
Cherries all at bottom	Too wet / not coated	Rinse, dry, and toss in flour before adding
Dry texture	Overbaked or overmixed batter	Bake low and slow, and stop mixing early

HOW TO MAKE MARY BERRY’S FRUIT CAKE

1. Preheat your oven to 160°C (320°F) / Fan 140°C (270°F). Line a deep 20cm (8-inch) round tin with baking paper—bottom and sides.
2. Into a big mixing bowl, throw in the butter, sugar, orange zest, eggs, ginger, and flour. Yep, all at once. Beat with an electric mixer until pale and smooth—but stop as soon as it’s combined.
3. Fold in your fruit and chopped glacé cherries. I dust mine lightly in flour first—it really does help them stay put.
4. Spoon into the tin, smooth the top, and pop in the oven. Bake for 2 to 2½ hours. Mine’s usually perfect at 2hr 15min, but ovens vary. You want a firm top and a clean skewer.
5. Cool in the tin for at least an hour—don’t rush it. Then peel off the paper and store in an airtight tin.

TIPS FROM MY KITCHEN

• I toss the cherries in a bit of flour before folding in—less sinkage.
• If your oven runs hot, tent with foil after 90 mins to stop the top browning too fast.
• I use an old metal cake tin (deep sides)—bakes more evenly than my newer silicone one.
• Don’t skip lining the sides—this cake needs gentle heat, not crusty edges.

STORAGE + SERVING

• Keeps beautifully for up to a week in an airtight tin.
• Freezes like a dream. Wrap in clingfilm, then foil. Freeze up to 3 months.
• To thaw: Overnight in the fridge. Bring to room temp before serving.
• Lovely with tea, of course—but also smashing with a bit of mature cheddar. Trust me.

FAQs – Real Questions, Real Answers

Q: Can I soak the fruit first?
A: You can—but honestly, it’s moist enough without. If you must, keep the soak light (bit of orange juice or brandy).

Q: Why are my cherries always sinking?
A: You’re not alone. Rinse off the syrup, dry them completely, and toss in flour before folding in. It really helps.

Q: Can I make this in a loaf tin?
A: Yep! A 2lb loaf tin works well. Just check a little earlier—mine was done in 2 hours flat.

Q: Is it too sweet?
A: Surprisingly, no. The citrus balances it out. But you could cut the sugar by 25g if your fruit mix is super sweet.

Q: Can I ice this like a Christmas cake?
A: You could, but it’s really meant to be a “fast” fruit cake—no marzipan, no fuss. Just slice and serve.

Try More Recipes:

• Mary Berry Malted Chocolate Cake
• Mary Berry’s Apple and Lemon Sandwich Cake
• Mary Berry Salted Caramel Cake
• Mary Berry Coconut and Jam Cake