Mary Berry Easy Fruit Cake Recipe​

This cake nearly broke me the first time I made it. I was a full two hours into the bake when I peeked through the oven glass and saw the top turning dark—fast. I panicked, opened the oven, fumbled with foil, and slammed the door shut, all while muttering words I can’t repeat here.

But despite the drama, the cake turned out beautifully. Moist, deeply flavoured, with the kind of texture that improves over weeks—if it lasts that long.

It’s now my go-to fruit cake. No last-minute rush, no sunken middles, no dry crumbles. Just a solid, luxurious loaf you can soak, store, decorate, or eat just as it is. Let me show you how to do it right—foil and all.

What Makes This Recipe Special

This isn’t one of those bland, dry fruit cakes you avoid at weddings. It’s properly rich and tender thanks to:

• A long fruit soak in sherry and orange zest—don’t skip it
• A mix of fruits, including cranberries and apricots, for brightness and texture
• A treacle-kissed batter that adds depth without being cloying
• A slow, low bake that gives a perfectly even crumb

It also stores like a dream. Feed it weekly with a bit of sherry and it’ll be better at week five than day one.

Ingredients + Why They Matter

• Glacé cherries, raisins, currants, sultanas, cranberries, apricots (1.4kg total) – A diverse fruit mix gives balance—some juicy, some tart, some chewy.
• Sherry (150ml + extra) – Adds richness and helps preserve. I’ve also used brandy with great results.
• Orange zest (from 2 oranges) – Brightens up the dense fruit and complements the sherry.
• Butter (250g) – Room temp is key for creaming. Gives the cake moisture and structure.
• Light muscovado sugar (250g) – Soft, deep, not too sweet. White sugar won’t taste the same.
• Eggs (4 large) – Binds the batter and keeps it rich.
• Black treacle (1 tbsp) – For colour, flavour, and a slight stickiness. Don’t skip.
• Self-raising + plain flour – The mix keeps it tender but grounded. All SR makes it too loose.
• Mixed spice (1½ tsp) – Classic warm spice. Use fresh for better flavour.
• Chopped almonds + Brazil nuts (50g each) – Adds crunch and richness. You can toast them for extra nuttiness.

Making It Yours (Without Ruining It)

• No sherry? I’ve tested with brandy and orange juice—both work. Brandy’s boozier, juice keeps it kid-friendly.
• Don’t like glacé cherries? Use dried figs or prunes chopped small. Just keep total fruit weight the same.
• Nut-free version? Skip the nuts and add a handful of chopped dates or soaked raisins for texture.
• Mini cakes? Divide into small tins or muffin cases and bake for 25–30 minutes. Lovely as gifts.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Fruit sank	Didn’t soak long enough	Let it soak 3 full days, stirring daily
Top burned	Forgot to check halfway	Always check at 2 hours and cover with foil
Cake dry at the edges	Tin wasn’t lined properly	Use double parchment—bottom and sides
Crumbled when sliced	Cut too soon after baking	Let cool completely—overnight is best

How to Make Mary Berry’s Easy Fruit Cake

1. Soak the fruit
   Mix all dried fruit, orange zest, and sherry in a big airtight tub. Stir well, cover, and let sit for 3 days. Stir it once a day to help the flavours absorb.
2. Prep the tin and oven
   Grease a 20cm round loose-bottomed tin. Line with a double layer of baking parchment. Preheat the oven to 140°C (fan 120°C) / 275°F / Gas 1.
3. Mix the batter
   Beat butter, sugar, eggs, and treacle in a large bowl. Don’t panic if it curdles—it’ll come together when you add flour. Stir in both flours and the mixed spice until just combined.
4. Add the extras
   Fold in the soaked fruit and chopped nuts. Spoon into the tin and level the top.
5. Bake it low and slow
   Bake for 4 to 4½ hours. After 2 hours, check the colour. If it’s browning, loosely cover the top with foil. Cake is done when a skewer comes out clean.
6. Cool and feed
   Let the cake cool completely in the tin. Then pierce the top with a skewer and drizzle over 2 tablespoons of sherry.
7. Wrap and store
   Keep the parchment on. Wrap in another layer of parchment and then foil. Store in a cool, dark place. Feed with 1–2 tablespoons of sherry weekly.

Tips From My Kitchen

• I always weigh my fruit before soaking—too much and the cake gets soggy.
• I wrap my cake in baking parchment, then foil—never plastic. It needs to breathe.
• I mark my calendar for weekly feeding. A splash of sherry every Sunday makes it feel like a ritual.
• This is the one cake I make sitting down. It’s more relaxing, and you’re less likely to overmix the batter.

Storage + Serving

• Room temperature: Keeps for 3 months wrapped in parchment and foil.
• Freezer: Freeze (wrapped tightly) for up to 6 months. Defrost at room temp.
• To serve: Beautiful on its own or topped with marzipan and fondant for Christmas. Slice thin—it’s rich.

FREQUENTLY ASKED QUESTIONS

Q: Do I really need to soak the fruit for 3 days?
Yes. It makes a world of difference to flavour and texture. One day isn’t enough for the sherry to really get in there.

Q: Can I make this without alcohol?
Yes. Use orange juice instead of sherry for soaking and feeding. The cake will still be moist and delicious.

Q: Can I decorate this like a Christmas cake?
Absolutely. Once it’s cooled and fed, cover with a thin layer of apricot jam, marzipan, and royal icing.

Q: Why do I need two types of flour?
The combo of self-raising and plain gives a balanced rise. All SR flour can make the cake too crumbly.

Q: What’s the best time to bake this for Christmas?
Ideally 2–3 months before. That gives time to feed it and let the flavours mature. But it’ll still be great with 3 weeks.

Try More Recipes:

• Mary Berry Christmas Fruit Cake
• Mary Berry Shirl’s Fruit Cake
• Mary Berry Lemon and Passion Fruit Cake
• Passion Fruit and Orange Cheesecake