Mary Berry Boozy Fruit Cake Recipe

I made this cake on a bit of a whim one chilly November afternoon, thinking I’d stash it away for later in the season. Spoiler: it didn’t last the week.

What caught me off guard? How fast it came together compared to a traditional fruitcake. No weeks of maturing, no elaborate rituals—just a bubbling pan of syrupy fruit, a splash of brandy, and a beautifully sticky crumb that tasted like it had aged. I did worry it might be too sweet (golden syrup and dried fruit?), but the brandy cuts through and gives it a warmth that sneaks up on you.

If you’ve ever wanted a fruitcake that didn’t need babysitting for three weeks, let me show you how this one delivers.

Why This One Works So Well

Most fruitcakes rely on weeks of feeding and patience. This one? Practically instant gratification. Here’s why:

• Simmering the fruit with butter, syrup, and milk plumps it up and infuses it with moisture before baking.
• Golden syrup gives it a rich, almost fudgy undertone you don’t get with just sugar.
• Feeding the cake after baking with brandy or rum makes it feel luxurious—without the wait. For a more traditional take that rewards your patience, Mary Berry’s Christmas Cake is the classic slow-matured masterpiece

It’s the fruitcake for people who forget to make fruitcake. And yes, I’ve been that person. Mary Berry’s Pound Cake is another fruit-studded option that feels rich, boozy, and ready to slice without the wait

INGREDIENTS + WHY THEY MATTER

• Salted Butter (150g) – Adds richness and balances the syrup’s sweetness. Don’t swap for oil—it throws off the flavour.
• Golden Syrup (175g) – Brings moisture and a subtle caramel note. I tried corn syrup once—it worked, but lacked the depth.
• Milk (175ml) – Softens the crumb and keeps the texture light.
• Dried Fruit (dates, raisins, currants, golden raisins – 470g total) – The heart of the cake. I chop dates slightly finer so they melt into the mix.
• Candied Peel (55g) – Adds sharp, citrusy contrast. Lemon is my favourite.
• Walnuts (115g) – Nutty crunch. You can swap for pecans if needed.
• All-Purpose Flour (225g) – The structure. Sift it—trust me, the fruit mix is sticky.
• Pumpkin Pie Spice (2 tsp) – Warming and nostalgic. Mixed spice or cinnamon + nutmeg also works.
• Baking Soda (½ tsp) – Reacts with syrup and milk to give just enough lift.
• Eggs (2 extra-large) – Bind it all together. Room temp = smoother batter.
• Brandy, Rum or Sherry (4 tbsp+) – For feeding. I mix brandy + dark rum for best flavour.

Making It Yours (Without Ruining It)

• No alcohol? Try strong black tea or orange juice to feed the cake instead.
• Nut-free? Skip the walnuts and add more raisins—or chopped dried apricots for contrast.
• Fruit swaps: Use dried cranberries, cherries, or chopped prunes. Just keep the total weight the same. And if cherries are your thing, Mary Berry’s Cherry Cake is another fruity favourite worth baking
• Spice it up: Add ¼ tsp ground ginger or clove for a deeper winter feel. Or go all in with Mary Berry’s Ginger Cake—it’s sticky, spiced, and full of nostalgic warmth

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

What Went Wrong	Why It Happens	How to Fix It
Cake was too wet	Didn’t cool fruit mixture enough	Let it sit at least 10 mins before adding eggs
Top got too dark	Oven too hot or baked too high up	Bake on the middle rack, tent with foil if needed
Dense + underbaked	Tin too small	Use an 8-inch round tin—lined with double parchment
Dry edges, soggy centre	Uneven oven heat	Rotate the cake halfway through baking

HOW TO MAKE MARY BERRY’S BOOZY FRUIT CAKE

1. Preheat oven to 150°C (300°F). Grease and double-line an 8-inch round cake tin.
2. In a saucepan, combine butter, syrup, milk, dates, raisins, currants, peel, and walnuts. Heat gently until butter melts. Simmer for 5 minutes, stirring occasionally. Cool for 10–15 minutes.
3. In a large bowl, sift flour, spice, and baking soda.
4. Add cooled fruit mixture and eggs. Mix until smooth and glossy.
5. Pour into prepared tin and level the top. Bake for 1½ to 1¾ hours. Tent with foil if it browns too fast.
6. Cool in tin for 10 minutes, then remove. Poke holes with a skewer and drizzle over 1–2 tablespoons alcohol.
7. Once cool, wrap in parchment and foil. Store in a cool, dark place.
8. Continue feeding every few days, alternating top and bottom.

TIPS FROM MY KITCHEN

• I always make this two days before gifting—it tastes better after a short rest. Or go nutty with Mary Berry’s Dundee Cake—it’s studded with almonds and just as perfect for wrapping up
• A skewer dipped in brandy makes feeding neater and more precise.
• Double parchment wrap helps keep the outside from drying if storing longer than a week.
• For a festive twist, I once added 1 teaspoon orange zest—it was lovely with the brandy.

STORAGE + SERVING

• Room temperature: Keeps for up to 4 weeks, wrapped tightly in parchment and foil.
• Freezer: Freeze whole or sliced, double wrapped. Thaw at room temperature.
• Serving: Slice thick, serve with tea—or a cheeky splash of sherry.

FREQUENTLY ASKED QUESTIONS

Can I make this without nuts?
Yes. Just omit the walnuts or swap for more dried fruit. No other changes needed.

Does it need to mature?
No. You can eat it the next day. Feeding it adds flavour over time, but it’s moist and ready right after baking.

Can I use a loaf tin instead?
Yes. Use a 2lb loaf tin and bake slightly longer—about 1¾ to 2 hours.

What’s the best alcohol for feeding?
I like a mix of brandy and dark rum. Sherry gives a softer finish. Use what you like to drink.