Mary Berry Rich Fruit Cake Recipe

This is the kind of cake you make when you want to bake once and eat forever. The first time I tried it, I skipped the overnight soak (big mistake), threw in whatever dried fruit I had, and baked it in a cheap tin that scorched the edges. The result? Dry, patchy, and more trail mix than Christmas. But once I followed the method properly—soaking the fruit in brandy overnight, using dark muscovado sugar, and letting it rest for a few weeks—it became a whole different thing. Dense, moist, deeply flavoured. The kind of cake that makes people go quiet after the first bite.

Let me walk you through what actually matters—and what you absolutely shouldn’t skip.

WHY THIS ONE WORKS SO WELL

This cake is more than just fruit and booze—it’s a perfectly balanced make-ahead wonder.

• Overnight soak in brandy: Plumps the fruit and softens it, so it melts into the cake.
• Dark sugar + molasses: Adds depth and a subtle smokiness. Not just sweet—complex.
• Nutmeg, citrus zest, pumpkin pie spice: Gently warms everything without tasting overly spiced.
• Keeps for months: Honestly, it gets better after a few weeks.

This isn’t a quick sponge—it’s the long game. And it pays off.

INGREDIENTS + WHY THEY MATTER

• Maraschino cherries (175g + 55g for topping): Sweet and chewy. Rinse and dry them—too much syrup will sink the cake.
• Currants, raisins, golden raisins (800g total): The fruity backbone. Stick to the mix—each one brings its own note.
• Dried apricots (175g): Adds a tart-sweet chew and breaks up the darker fruits.
• Candied peel (75g): A little goes a long way. Finely chopped so you don’t bite into a chunk.
• Brandy (4 tbsp + more for feeding): Essential for flavour and preservation. Don’t use the cheap stuff.
• All-purpose flour (400g): The sturdy base.
• Pumpkin pie spice + nutmeg: Adds warmth, not heat.
• Salted butter (400g): Balances the sugar. You want the depth that salted brings.
• Dark muscovado sugar (400g): Rich, treacly, and moistens the crumb.
• Eggs (5): For structure.
• Almonds (65g chopped, 55g whole): Add bite and subtle toastiness.
• Molasses (1 tbsp): Just enough for extra depth.
• Zest of 1 lemon + 1 orange: Lifts the whole cake.

MAKING IT YOURS (WITHOUT RUINING IT)

• No brandy? Use dark rum, whiskey, or even strong tea if you’re avoiding alcohol.
• Want it nut-free? Omit the almonds completely. No need to sub.
• More spice? Add cinnamon or ground ginger, but go gently—this isn’t a spice cake.
• Fruity flair? Swap a portion of raisins for chopped dried figs or prunes.

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

What Went Wrong	Why It Happens	How to Fix It
Cake turned out dry	Didn’t soak the fruit or overbaked	Always soak overnight + check doneness with a skewer
Fruit sank to the bottom	Too wet or not coated in flour	Pat fruit dry and mix with a little flour before folding
Bitter edge to cake	Used too much citrus zest or burnt edges	Use zest, not pith + protect edges with parchment
Sticky top didn’t set	Underbaked or over-decorated	Keep decoration light + let it cool fully in tin

HOW TO MAKE MARY BERRY’S RICH FRUIT CAKE

Step 1: Soak the Fruit (Night Before)
Combine cherries, currants, raisins, apricots, peel, and brandy in a large bowl. Stir, cover, and leave overnight.

Step 2: Prepare the Tin
Preheat to 135°C (275°F). Grease and double-line a 9-inch round tin with parchment.

Step 3: Make the Batter
In a large bowl, beat together flour, spices, butter, sugar, eggs, chopped almonds, molasses, and citrus zest until fully combined.

Step 4: Fold in the Fruit
Add the soaked fruit and mix gently until just incorporated.

Step 5: Bake
Pour batter into the pan. Smooth the top. Decorate with whole almonds and halved cherries. Cover loosely with parchment and bake for 4–4½ hours. Skewer should come out clean.

Step 6: Cool
Let cool in the tin. When nearly cold, turn out, peel off paper, and cool on a rack.

TIPS FROM MY KITCHEN

• I feed mine with a teaspoon of brandy every 10 days for a month—it gets richer without turning boozy.
• Always double-line the tin and wrap the outside in brown paper—it protects the edges from burning.
• I never cut this cake until at least a week has passed. The wait is worth it.
• If storing long-term, I put it in a tin, wrapped in parchment and foil—not clingfilm. It needs to breathe.

STORAGE + SERVING

To Mature (Before Serving):

• Pierce with skewer, drizzle brandy.
• Wrap in parchment + foil.
• Store in a tin for up to 3 months. Feed with brandy every 2–3 weeks.

After Cutting (Leftovers):

• Room temp: Wrap well. Keeps 1 week.
• Fridge: Up to 3 months.
• Freezer: Wrap slices. Freeze up to 6 months. Thaw at room temp.

FREQUENTLY ASKED QUESTIONS

Q: Do I have to soak the fruit overnight?
A: Yes. Otherwise, it stays chewy and dry. Even a few hours helps, but overnight is best.

Q: Can I ice this cake?
A: Definitely. A layer of marzipan and royal icing makes it festive. Wait until it’s fully matured.

Q: Can I use different alcohol?
A: Yes! Rum, whiskey, or orange liqueur all work. Just keep it dark and full-bodied.

Q: How do I know when it’s done?
A: Insert a skewer—it should come out clean and the cake should feel firm but springy.

Q: What’s the best time to make it before Christmas?
A: Late October to mid-November is ideal. Gives it time to mature beautifully.

Try More Recipes:

• Mary Berry Chocolate Birthday Cake
• Mary Berry Chocolate Perfection Cake
• Marbled Chocolate Ring Cake (Inspired By Mary Berry)