Mary Berry Pound Cake

This one had me sweating. First time I tried Mary Berry’s pound cake, I was far too confident—chucked all the ingredients in a bowl, mixed like a madwoman, and chucked it in the oven without even lining the tin properly.
Big mistake.

The fruit sank, the edges overbaked, and the centre was underdone. Brutal. But the smell? Oh, The smell was like a bakery at Christmas—rich butter, warm spice, and a hint of brandy. For the full festive experience, Mary Berry’s Christmas Cake goes all in with soaked fruit, marzipan, and icing. So, I tried again. And again. Until I figured out the rhythm: flour the fruit, take your time with the bake, and don’t skimp on the brandy.

It’s now my go-to when I want something that feels indulgent but familiar—like a fruitcake and a sponge had a luxurious baby. If you’re in the mood for another fruit-studded classic, Mary Berry’s Dundee Cake brings that same traditional charm with a nutty twist

Why This One Works So Well

There are two things that make this cake sing:

1. Muscovado sugar – It gives that deep, almost toffee-like note that balances the fruit without making it cloying.
2. Brandy + spice – Pumpkin pie spice and a splash of booze turn this from “just a nice tea cake” into a cozy, grown-up delight.

Most pound cake recipes play it plain, but this version goes full-on festive without going full-on fruitcake. It’s rich but not heavy, and if you get the fruit prep right, the crumb is beautifully even.

INGREDIENTS + WHY THEY MATTER

• Maraschino Cherries (115g) – Sweet and jewel-bright. Rinse and dry them properly or they’ll bleed into the batter. You’ll see the same trick used in Mary Berry’s Cherry Cake—it’s all about keeping those ruby gems from sinking
• Salted Butter (225g) – Adds richness and salt, which balances the sweetness. Use room temp.
• Light Muscovado Sugar (225g) – Makes the cake caramelly and moist. I once tried caster sugar—totally flat flavour.
• Extra-large Eggs (4) – They bind everything and add structure. Room temp works best for even mixing.
• All-purpose Flour (225g) – Standard structure. I tested it with self-raising once and it puffed weirdly.
• Baking Powder (2½ tsp) – A bit more than usual for a dense batter—helps lift it.
• Salt (½ tsp) – Boosts the richness. Skip it and the flavour goes muddy.
• Raisins + Golden Raisins (225g each) – The sweet, chewy base. I soak them in brandy if I have time.
• Pumpkin Pie Spice (1 tsp) – Gentle warmth. You could use mixed spice or even just cinnamon in a pinch.
• Brandy (1 tbsp) – Adds depth. It’s subtle but makes the cake. Want something even more old-school and festive? Mary Berry’s Boiled Fruit Cake takes the rich, boozy route and is ideal for gifting.

Making It Yours (Without Ruining It)

• Alcohol-free? Skip the brandy and use orange juice instead—it still brings brightness.
• Spice swaps: Mixed spice or ½ tsp each cinnamon + nutmeg works if you don’t have pumpkin spice.
• Fruit switch-up: Dried cranberries or chopped dried apricots work well in place of some raisins—just keep the total weight the same.
• Glaze it: Brush with apricot jam or more brandy when cooled for extra shine and flavour.

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

What Went Wrong	Why It Happens	How to Fix It
Fruit sank	Didn’t flour it beforehand	Toss fruit in a spoonful of flour before mixing
Top burned, middle raw	Oven too hot or tin too small	Bake low and slow, use an 8-inch tin and line it well
Crumb too dry	Overmixed the batter	Mix just until combined—no more
Cake stuck in tin	Didn’t grease + line	Grease well and line the bottom with parchment

HOW TO MAKE MARY BERRY’S POUND CAKE

1. Prep the oven: Heat to 150°C (300°F). Grease and line an 8-inch round tin with parchment.
2. Prep the cherries: Rinse well, pat dry, and toss in a bit of flour to stop sinking.
3. Mix the batter: In a large bowl, beat butter, sugar, eggs, flour, baking powder, salt, spice, and brandy until just combined.
4. Fold in the fruit: Add raisins, golden raisins, and cherries. Stir gently until evenly distributed.
5. Bake: Pour into the tin, level the top, and bake for 2 to 2¼ hours. Tent with parchment or foil after 1 hour if it’s browning too fast.
6. Test doneness: A skewer should come out clean and the top should feel firm to the touch.
7. Cool: Rest in tin 30 minutes, then turn out and cool completely on a wire rack.

TIPS FROM MY KITCHEN

• I always soak the raisins in warm brandy for 10 minutes, then drain—makes them plump and flavour-packed.
• I keep a sheet of foil ready at the 1-hour mark so the top doesn’t catch.
• If I want clean slices, I chill the cake and slice with a serrated knife—it cuts neater when cool.

STORAGE + SERVING

• Room temp: Airtight tin, up to 1 week. Flavour actually deepens after a day or two.
• Freezer: Wrap in clingfilm + foil, freeze up to 3 months. Thaw overnight at room temp.
• Serving: Lovely with a cup of tea, or lightly toasted with a smear of salted butter.

FREQUENTLY ASKED QUESTIONS

Q: Can I use glace cherries instead of maraschino?
A: Yep! Just treat them the same—rinse, dry, and flour them before folding in.

Q: Why is my cake dry?
A: Likely overbaked or overmixed. Stick to the lower end of the bake time and mix gently.

Q: Can I halve the recipe?
A: You can—but reduce the baking time to about 1¼ hours and use a 6-inch round tin.

Q: Is this the same as fruitcake?
A: Not quite. This is lighter, less boozy, and more buttery than a traditional fruitcake. Think “everyday luxury,” not Christmas brick.