Mary Berry​ Fruit Loaf Recipe

This classic fruit loaf is soft, lightly sweet, and filled with juicy cherries, apricots, and golden raisins. It’s easy to make and perfect for tea time, bake sales, or festive gatherings!

Ingredients Needed

For the Fruit Loaf:

• 7 tablespoons (75g) maraschino cherries, quartered
• 3 extra-large eggs
• 1⅓ cups (175g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup (115g) salted butter, softened
• ½ cup + 2 tablespoons (115g) light muscovado sugar
• ¾ cup + 3 tablespoons (115g) dried apricots, chopped
• 1 cup (150g) golden raisins

For the Icing:

• 1 cup (115g) confectioners’ sugar, sifted
• 1 tablespoon apricot jam
• 1 tablespoon water
• 2 dried apricots, chopped (for decoration)

How To Make Mary Berry’s Fruit Loaf

1. Prepare the pan and oven. Preheat the oven to 325°F (160°C). Grease a 9×5-inch loaf pan, then line the bottom with parchment paper to prevent sticking.
2. Prepare the cherries. Place the quartered maraschino cherries in a sieve and rinse under running water. Drain them well, then dry thoroughly with a paper towel. This prevents them from sinking to the bottom of the loaf.
3. Mix the batter. In a large mixing bowl, break in the eggs. Add the flour, baking powder, salt, butter, sugar, dried apricots, golden raisins, and prepared cherries. Beat everything together until the mixture is smooth and well combined.
4. Bake the loaf. Pour the batter into the prepared pan and spread it evenly. Bake for about 1 hour and 10 minutes, or until golden brown and firm to the touch. The loaf should slightly pull away from the sides of the pan. To check doneness, insert a skewer into the center—if it comes out clean, the loaf is ready.
5. Cool the loaf. Let the fruit loaf cool in the pan for 10 minutes, then turn it out onto a wire rack. Peel off the parchment paper and allow it to cool completely before icing.
6. Make the icing. In a small saucepan, gently heat the apricot jam and water together until the jam melts. Pour the warm mixture over the sifted confectioners’ sugar and stir until smooth. The icing should be thick but spreadable.
7. Decorate the loaf. Spoon the icing over the cooled fruit loaf, letting it drizzle slightly down the sides. Sprinkle the chopped dried apricots down the center for a beautiful finish.

Recipe Tips

• Rinse and dry the cherries well. This prevents them from bleeding color into the batter or sinking during baking.
• Chop dried apricots into small pieces. This ensures they spread evenly throughout the loaf.
• Check doneness with a skewer. If it comes out with wet batter, bake for a few more minutes.
• Let the loaf cool completely before icing. If it’s warm, the icing may melt and become too thin.

How To Store This Fruit Loaf

At Room Temperature: Store in an airtight container for up to 4 days.

In the Fridge: Keep in a sealed container for up to 1 week. Let it come to room temperature before serving.

In the Freezer: Wrap slices in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature.

Nutrition Facts (Per slice, based on 10 slices)

• Calories: 260
• Carbs: 42g
• Protein: 4g
• Fat: 9g
• Sugar: 28g
• Fibre: 2g
• Sodium: 160mg

Try More Recipes:

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