Mary Berry Apple And Apricot Cake

This one came about on a grey Wednesday when I had two sad apples, the dregs of an apricot bag, and no desire to leave the house. I’d never made Mary Berry’s Apple and Apricot Cake before, but it looked forgiving—and to be honest, I was mostly just craving something warm and fruity with a bit of crunch. If you’re into that vibe, Mary Berry Boozy Fruit Cake Recipe is another rich and satisfying bake loaded with dried fruit.

Well.

, but once I figured that out, this became one of my favourite “snack-meets-dessert” bakes. The tartness of the apples against the chewy apricot and those golden almonds on top? Honestly,It’s one of those cakes that tastes like you tried way harder than you did. Same goes for Mary Berry Traditional Parkin Recipe, which gets better the longer it sits and always feels like a proper treat

Let me walk you through what works—and what to watch for

The Secret Behind This Bake

This cake has a few low-key brilliant things going on:

• Melted butter instead of creamed makes it dense in the best way—soft inside, golden on top.
• Almond extract gives it a whisper of marzipan warmth without overpowering the fruit.
• Dried apricots don’t disappear like other fruit—they stay chewy and sweet.
• Sliced apples keep the middle moist, and if you leave them nice and chunky, they don’t turn to mush.

Most fruit cakes go too wet or too dry—but this one? Just right if you nail the baking time. Another example of that balance is Mary Berry Iced Gingerbread with Crystallized Ginger, where the spice, sweetness, and texture all land just right

INGREDIENTS + WHY THEY MATTER

• All-purpose flour (250g) – Structure. I tested self-raising and it rose unevenly—stick with plain plus baking powder.
• Baking powder (1⅓ tbsp) – Yep, that’s right. It’s a lot, but it gives the lift this dense batter needs.
• Salt (½ tsp) – Brings balance, especially with all the fruit.
• Sugar (225g) – I’ve tried it with 200g—still works, just a bit less golden.
• Eggs (2, extra-large) – Helps bind and lift. Mediums are fine but reduce sugar slightly if using them.
• Almond extract (½ tsp) – Just enough for a lovely aroma. Any more and it starts shouting.
• Melted butter (150g) – No need to cream. Makes it rich and moist without fuss.
• Cooking apples (325g) – Bramley or Granny Smith. Don’t slice too thin—they vanish.
• Dried apricots (115g) – Snip them with scissors. I once used chopped dried mango—wasn’t as good.
• Sliced almonds (30g) – Add crunch and toast beautifully on top.

Making It Yours (Without Ruining It)

• No almond extract? Swap for vanilla, but it changes the mood of the cake.
• Nut-free? Leave off the sliced almonds—still works, just loses the crunch.
• Gluten-free? I tested with a 1:1 GF blend (Doves Farm)—texture was a bit softer, but it held up.
• Different fruit? Pear works in place of apple, but avoid juicy ones like fresh plums—makes it too wet.

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

What Went Wrong	Why It Happens	How to Fix It
Cake was wet in the middle	Undercooked—oven temp was off	Test with skewer plus bake full 1¼ hrs if needed
Fruit sank	Slices were too thin	Keep apple chunks thick and toss in flour
Almonds burned	Top browned too fast	Tent with foil after 40 minutes if needed

HOW TO MAKE MARY BERRY’S APPLE AND APRICOT CAKE

1. Prep your tin: Grease and line an 8-inch round tin. Oven at 160°C (140°C fan).
2. Mix base batter: Combine flour, baking powder, salt, sugar, eggs, almond extract, and melted butter in a bowl. Mix until smooth.
3. Add fruit: Gently fold in the chopped apricots and thick apple slices. Don’t overmix.
4. Assemble: Pour into tin, level it, and sprinkle with sliced almonds.
5. Bake: 1 to 1½ hours—mine took 1 hour 20. It should be golden, firm, and pulling slightly from the sides.
6. Cool and serve: Let it sit in the tin for 10 minutes, then turn out and peel off the paper. Serve warm.

TIPS FROM MY KITCHEN

• I snip apricots with scissors instead of chopping—much quicker.
• I let the batter sit for 5 minutes before baking—it thickens slightly and holds the fruit better.
• If your apples are juicy, blot them with a paper towel before folding in.

STORAGE + SERVING

• Room temperature: Up to 2 days in a sealed tin.
• Fridge: Keeps 4 days, but the texture firms up. Bring to room temp or warm gently.
• Freezer: Freeze whole or in slices, tightly wrapped. Thaw and reheat in a low oven for best results.
• Serve with: Custard, cream, or a drizzle of warm honey.

FAQs

Q: Can I use fresh apricots?
A: I tried once—they turned mushy and made the cake soggy. Stick with dried.

Q: Do I have to peel the apples?
A: Yes—peels go rubbery. If you skip it, the texture’s off.

Q: Can I bake this in a square tin?
A: Yes—a 20cm square tin works. May bake a bit faster, so check at 1 hour.

Q: Can I reduce the sugar?
A: I’ve used 200g instead of 225g—still lovely, just less golden and sweet.

Q: Is this more of a cake or dessert?
A: Both. I serve it warm after dinner or cool with coffee in the afternoon.