Mary Berry​ Fruit Loaf Recipe

You know that feeling when you think you’ve got a handle on a recipe—and then the fruit sinks, the middle dips, and it turns out more like a pudding than a proud loaf? Yep. That was me the first time I tackled this one.

I’ve made a lot of fruit loaves, but this Mary Berry classic really had me fooled. I thought, “Simple mix-all-in-one? Easy peasy.” Turns out, if you don’t really dry those maraschino cherries, they’ll sink faster than your confidence at a soggy-bottomed bake-off.

But when it works (and trust me, it can), this loaf is gorgeous—lightly sweet, golden-topped, and packed with chewy apricot, sweet golden raisins, and pops of cherry. No candied peel, no faff. Just a proper old-school tea loaf that actually feels fresh.

So, let me show you how I fixed my soggy cherry situation—and how to get that iconic Mary Berry finish without the flop.

Why This One Works So Well

The trick with this recipe is that it pretends to be simple—and in some ways, it is—but it hides a few landmines. The “all-in-one” method only works if your fruit is properly prepped. That means dry cherries, finely chopped apricots, and not overmixing once it’s all in.

What really sets it apart:

• Salted butter + muscovado sugar – That soft richness, almost like butterscotch, gives depth to what could otherwise be a basic bake.
• No milk or extra liquid – So the fruit stays chewy, not soggy.
• Low-and-slow bake – Helps the fruit distribute evenly and keeps the crumb soft without burning the top.

INGREDIENTS + WHY THEY MATTER

• Maraschino cherries (75g) – Bright pops of flavour if you rinse and dry them well. I once skipped drying, and they sank to the bottom in a sticky puddle.
• Extra-large eggs (3) – Adds structure and richness. I tested with large eggs and found the loaf slightly drier.
• Light muscovado sugar (115g) – Adds moisture and that soft, caramel warmth. Regular brown sugar works in a pinch but isn’t quite the same.
• Dried apricots (115g) – Sweet and chewy—chop them small so they don’t clump.
• Golden raisins (150g) – Lighter and fruitier than dark raisins. Adds balance to the tangier cherries.

Making It Yours (Without Ruining It)

• No cherries? Swap for dried cranberries—less sweet, a little tart, but still lovely.
• Gluten-free – I tried this with Doves Farm GF plain flour + ½ tsp xanthan gum. Held up fine, but texture’s a smidge grainier.
• Dairy-free? Use Stork baking block or vegan butter. I did one test with Flora Plant and it came out almost identical.
• Don’t like icing? Warm apricot jam brushed over the top gives it a glossy, rustic finish.

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 dry cherries fully	Rinse, pat dry, then leave on a paper towel
Gummy texture	Overmixed batter	Beat just until combined—no need to whisk hard
Pale, underdone loaf	Oven not hot enough or too short	Use an oven thermometer + test with a skewer

How To Make Mary Berry’s Fruit Loaf

1. Preheat your oven to 160°C (325°F). Grease a 9×5 inch loaf tin and line the base with parchment.
2. Rinse the maraschino cherries and pat them very dry with paper towels. Set aside.
3. In a large bowl, add the eggs, flour, baking powder, salt, butter, sugar, chopped apricots, raisins, and cherries.
4. Beat just until smooth. Don’t overdo it.
5. Pour into the loaf tin and level the top.
6. Bake for 1 hour 10 minutes, or until golden and a skewer inserted into the middle comes out clean.
7. Cool in the tin for 10 minutes, then remove and let cool completely on a wire rack.
8. To make the icing, melt the apricot jam with the water, then stir into sifted icing sugar until smooth.
9. Spoon over the cooled loaf and scatter with chopped dried apricots.

Tips From My Kitchen

• I soak the raisins in hot water for 5 minutes then pat them dry—they stay juicier without affecting the batter.
• My fan oven runs hot, so I bake at 150°C and check after 1 hour.
• I chop apricots with kitchen scissors—far less sticky than a knife.
• If the icing feels too thick, add another teaspoon of warm water. Too thin? Add a bit more icing sugar.

Storage + Serving

• Room temp: Keeps for 3 to 4 days in an airtight tin.
• Fridge: Lasts up to a week, but let it come to room temperature before serving.
• Freezer: Slice, wrap in cling film, and store in a zip bag. Keeps 3 months and thaws beautifully.

FAQs

Q: Can I use glacé cherries instead of maraschino?
A: Yes, though they’re a bit sweeter and stickier. Still rinse and dry them well.

Q: Why did my loaf crack on top?
A: That’s normal. It’s the batter rising under a set crust—nothing to worry about.

Q: Can I leave off the icing?
A: Absolutely. Sometimes I skip it and just glaze the top with warmed apricot jam.

Q: Is this a traditional tea loaf?
A: It’s similar, but this one’s richer thanks to the butter and eggs—closer to a cross between a tea loaf and a Madeira.

Try More Recipes:

• Mary Berry Rich Fruit Cake
• Mary Berry Boiled Fruit Cake
• Mary Berry Glazed Fruit Tartlets
• Mary Berry Fruit Compote